Go Back

Raspberry White Chocolate Scones

Tender, buttery bakery-style scones studded with juicy raspberries and sweet white chocolate—perfect for breakfast, brunch, or afternoon tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 scones
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ⅓ cup cold butter cut into small cubes
  • ¾ cup white chocolate chips
  • 1 cup fresh raspberries or frozen, unthawed
  • ⅔ cup milk plus extra for brushing
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Gently fold in the white chocolate chips and raspberries, being careful not to crush the berries.
  5. Stir together the milk and vanilla extract, then add to the dry ingredients and mix just until a soft dough forms.
  6. Turn the dough out onto a lightly floured surface and gently shape into a circle about 1 inch thick.
  7. Cut the dough into 8 wedges and transfer to the prepared baking sheet.
  8. Brush the tops lightly with milk.
  9. Bake for 16–18 minutes, or until lightly golden on the edges and cooked through.
  10. Cool slightly before serving.

Notes

Frozen raspberries work well but should be used straight from the freezer to prevent excess bleeding. Scones are best enjoyed the day they are baked but can be frozen after baking and reheated gently.