These White Chocolate Raspberry Scones are bursting with sweet white chocolate and tart raspberry flavors in every bite. They are the perfect way to start the morning!
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I grew up in a home where from-scratch treats were a regular occurrence. One of my favorite memories is when my dad would randomly make Chocolate Chip Cookies. It didn’t have to be a holiday, birthday, or special event. He would just make them whenever the mood hit him. It was always a much welcomed surprise for my brother and I, and most definitely helped develop my sweet tooth.
As I’ve grown, have kids of my own, and am a crazy cooking and baking machine, I’ve expanded my tastes a bit. While I still love all the chocolate, I’m also really learning to love sweets using fruits. When you can call it breakfast, like with scones or Blueberry Muffins, even better.
With spring just around the corner, I decided to make an easy scone recipe that would be mouth-watering delicious and perfect for the season and events like Easter brunch! Raspberries and white chocolate seemed like the perfect choices for this recipe.
Why This Recipe Works
- Every bite of these scones is a mix of buttery dough, sweet white chocolate, and tart raspberries.
- This is a great recipe for breakfast with a cup of coffee or tea, or enjoy them as a snack later in the day.
- You can serve scones warm or at room temperature.
How to Make White Chocolate Raspberry Scones
Prep!
Preheat your oven to 425°F and have all of your ingredients out and ready to go.
Create!
Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
Tip: make sure the butter is very cold for the best results.
In a small bowl, whisk together the egg and 1/2 C of the heavy cream.
Mix into the flour, adding extra heavy cream as needed (I used a cup total) to get the dough to just stick together.
Add the white chocolate chips and raspberries and combine. I find it easiest to get a little messy and just use my hands. The raspberries will break apart, but that’s okay!
Divide the dough in half and shape it into two round circles, about 1/2 to 3/4-inches high. Cut into 6 triangles.
Tip: this is the point where if you want to freeze the scones dough, you can. Either wrap the disc whole tightly in plastic wrap, or cut the dough into triangles and wrap tightly with plastic wrap. Bake within a month for best results. If baking from frozen, you will need to add a few minutes to the bake time.
Place on a baking sheet lined with a Silpat Mat if you have one, or parchment paper.
Bake for 10-12 minutes until just lightly browned on top.
Present!
These scones look pretty all on their own, but even more special when set out on a colorful serving tray at brunch!
Tips & Techniques for the Best White Chocolate Raspberry Scones
- Make sure the butter is very cold for the best results.
- Store extra scones in an air-tight container and use within 1-2 days for best results.
FAQ’s
- Can scones be made ahead of time? You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
- Can you freeze scones? Yes. Shape and cut the scones dough, if desired. Wrap them individually tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.
Other Recipes to Try
- Vanilla Cream Raspberry Muffins
- Vanilla Cream Blueberry Oat Muffins
- Savory Cheese Puffs with Raspberry Sauce
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White Chocolate Raspberry Scones
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter * cold, cut into cubes
- 1 egg
- 1 cup heavy cream * may need more or less
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries
Instructions
- Preheat your oven to 425°F.
- Combine the flour, sugar, baking powder, and salt in a large bowl and mix to combine.
- Cut in the butter using a pastry blender or fork until it resembles coarse crumbs.
- In a small bowl, whisk together the egg and 1/2 cup of the heavy cream.
- Mix the egg and cream into the flour, adding extra heavy cream as needed (I used a cup total) to get the dough to just stick together.
- Add the white chocolate chips and raspberries and combine. I find it easiest to use my hands. The raspberries will break apart - that’s okay!
- Shape the dough into two round circles, about 1/2 to 3/4-high. Cut into 6 triangles.
- Place on a baking sheet lined with a Silpat Mat if you have one.
- Bake for 10-12 minutes until just lightly browned on top.
Notes
Tips & Techniques for the Best White Chocolate Raspberry Scones
- Make sure the butter is very cold for the best results.
- Store extra scones in an air-tight container and use within 1-2 days for best results.
FAQ's
- Can scones be made ahead of time? You can make scones the night before. Shape the dough into rounds, then refrigerate until morning, or when needed.
- Can you freeze scones? Yes. Shape and cut the scones dough, if desired. Wrap them tightly in plastic wrap and store in the freezer. To bake, you may need to add a few minutes to the bake time of the recipe. Use any frozen scones within a month for best results.
Nutrition
This recipe was originally published on March 7, 2018. It was updated with new images, tips, techniques, and FAQ’s in April 2019.
Heather says
Delicious- I too thought the batter was more gooey than anticipated because the raspberry were a bit wet when I put them in. They looked interesting as they spread out lots – tasted wonderful. The bitterness of the raspberry mixed with the white chocolate!!
Chris says
Your scones look as though they have a glaze on them. Do you brush them with cream?
Lauren Vavala says
Hi Chris! I actually didn’t add a glaze to these, but if you want to, I have the ingredients and instructions for one in this recipe for White Chocolate Blueberry Scones
Joyce says
Can you use frozen raspberries?
Lauren says
I don’t see why not. I rarely use them because I don’t like the texture, but in baked goods like this, they are probably just fine 🙂
Adriana says
Scones are my guilty pleasure I don’t know how to bake them but now I have the details so I will be making these yummy scones with raspberries at home. Buying all ingredients tomorrow.
Marsha Maxwell says
I’m obsessed with scones, so I can’t wait to make these! Have you made them without the white chocolate?
Lauren says
I haven’t made them without the white chocolate yet. I’ve debated using dark chocolate and think that would work great. Just leaving the chocolate out all together might leave them lacking a bit of sweetness though so the entire recipe might have to be altered to make up for that.
Veena Azmanov says
Raspberry and its color. Awesome. These scones are a must try option as my kids to drool over it.
Cathy says
Love chocolate, love scones, love raspberries! So this recipe is beyond perfect for me!! I love that these are quick to make which make them perfect for breakfast or snack! Thanks!!
Beth says
I have never made scones! These are so beautiful! Raspberry and white chocolate is a great combination! You make it look so easy, I need to try making them!
Lauren says
Much easier than I thought they would be and so, so good!
Chris says
Question. Do you wash your raspberries? I rinsed mine prior to and I think it made my dough gooey. Still very good but it was very wet
Lauren Vavala says
Hi Chris. I always rinse my raspberries, but sometimes I do it as soon as I buy them, then store in the fridge. Other times, I rolls them around on paper towels to dry. How ripe they are could affect your dough a bit too. Mine always come out a little different each time. Sometimes they break up a lot, other times, not so much. But, overall, I’d say drier is definitely better. I hope they still turned out tasty for you!
Heidy L. McCallum says
These scones look amazing. I used to make a few different recipes for scones years ago and then stopped…these scones make me wonder why? I think I might have to try them out on the hubby one morning.
Lauren says
They are so addicting! I haven’t made them in awhile either – def need to!
sue | the view from great island says
These are so pretty ~ I love that pop of bright pink, it’s so cheerful. I’ve made similar scones with cranberries, and I love the sweet tart combo, I can’t wait to bake up a batch!
Lauren says
Hope you love them!
Annissa says
Such a delightful treat! Love the flavor combination of raspberry and white chocolate!
Lauren says
They just work so well together!
Sonia says
I love scones and raspberry !! This is a visual treat.. will be definitely try this recipe 🙂
Lauren says
Thanks Sonia!