There’s something irresistibly special about baking your own scones at home, and this Raspberry White Chocolate Scones Recipe is my all-time favorite for a reason! Each crumbly, buttery bite is bursting with juicy raspberries and creamy white chocolate, filling your kitchen with cozy aromas and your heart with happiness. If you’re looking to wow friends at brunch, or simply want a treat with your afternoon tea, this recipe delivers a bakery-worthy experience every single time. Trust me—you’ll want to make these again and again.

Raspberry White Chocolate Scones Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Raspberry White Chocolate Scones Recipe lies in its straightforward ingredients, each adding something essential to the texture, flavor, or even the colorful look of your finished scones. Let’s dive into how each plays a delicious part:

All-purpose flour: The sturdy base that gives the scones their tender, slightly crumbly texture.
Granulated sugar: Adds just the right amount of sweetness to balance the tart raspberries and rich white chocolate.
Baking powder: Gives these scones their signature lift and fluffy interior.
Salt: A touch of salt sharpens all the sweet flavors and keeps the scones from tasting flat.
Cold unsalted butter (cut into small cubes): Cold, cubed butter is the secret to flaky scones—don’t let it melt!
Heavy cream (plus more for brushing): Provides richness and helps bind the dough for an ultra-tender crumb.
Large egg: Adds gorgeous golden color and helps the dough come together beautifully.
Vanilla extract: Enhances the sweetness and fragrance of every bite.
Fresh raspberries: The star ingredient—juicy, tart, and jammy when baked. Burst of color, too!
White chocolate chips: Pockets of creamy sweetness that pair perfectly with the raspberries.
Coarse sugar for sprinkling (optional): For a sparkling, crunchy finish on top—totally optional, always delightful.

How to Make Raspberry White Chocolate Scones Recipe

Step 1: Prep Your Pan and Oven

Before you get started, preheat your oven to 400°F. Line a baking sheet with parchment paper so your scones release cleanly, and make sure your ingredients are measured and cold (especially the butter!). This step sets the stage for baking success.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. This ensures everything is evenly distributed for a uniform rise and consistent flavor throughout your scones.

Step 3: Cut in the Butter

Add the cold, cubed butter to your dry mix. Using a pastry cutter or your fingers, quickly work the butter into the flour until the mixture resembles coarse crumbs. Those little lumps of butter are what make scones so wonderfully flaky, so work quickly to keep the butter from melting.

Step 4: Combine Wet Ingredients

In a small bowl, whisk together the heavy cream, egg, and vanilla extract. This trifecta of wet ingredients gives your dough richness and brings all the flavors together.

Step 5: Mix Wet Into Dry

Pour the wet mixture over the dry ingredients. Gently stir everything together just until combined—it’s okay if it looks a little rough. Over-mixing can make scones tough, so a light touch is key.

Step 6: Add Raspberries and White Chocolate

Now comes the fun part: gently fold in the fresh raspberries and white chocolate chips. Go slow here to avoid squishing the raspberries too much—some will break and swirl color into the dough, which is part of the charm.

Step 7: Shape and Cut the Dough

Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle. Using a sharp knife, cut it into 8 wedges—classic scone style. Each wedge should be full of those gorgeous red and white bursts.

Step 8: Bake to Golden Perfection

Arrange the scone wedges on your prepared baking sheet. Brush the tops with a little cream and, if you’re feeling fancy, sprinkle with coarse sugar for a bakery-look sparkle. Bake for 18–22 minutes, until the tops are golden brown and your kitchen smells like a dream!

Step 9: Cool and Enjoy

Let your scones cool on a wire rack before serving. This helps them set up for the perfect crumbly bite. If you can resist eating one warm, you’re stronger than I am!

How to Serve Raspberry White Chocolate Scones Recipe

Garnishes

For a little extra flair, drizzle these scones with a quick vanilla glaze made from powdered sugar and milk, or dust lightly with more coarse sugar. A few fresh raspberries scattered on the plate makes an inviting presentation that hints at the deliciousness inside.

Side Dishes

Scones are right at home alongside a bowl of softly whipped cream or dollop of clotted cream for a truly British touch. For brunch, serve the Raspberry White Chocolate Scones Recipe with seasonal fruit salad, crisp bacon, or even a refreshing glass of lemonade or hot tea.

Creative Ways to Present

Think outside the box by stacking mini scone triangles on a tiered cake stand for a festive brunch, or wrapping up individual scones in parchment and twine for the perfect take-home treat. For special occasions, tuck a few edible flowers around your scones for a show-stopping look worthy of any celebration.

Make Ahead and Storage

Storing Leftovers

Keep any leftover scones in an airtight container at room temperature for up to 2 days. If you’ve glazed them, separate layers with parchment paper to avoid sticky situations. This not only preserves their texture but also keeps them tasting fresh.

Freezing

You can absolutely freeze your Raspberry White Chocolate Scones Recipe! Wrap the cooled scones tightly in plastic wrap, then place in a freezer bag. They’ll last up to 2 months. To enjoy, let them thaw at room temperature or reheat for that just-baked taste.

Reheating

To recapture that fresh-from-the-oven magic, reheat scones in a 300°F oven for about 8–10 minutes. The edges will crisp up beautifully, and the interior will be soft and warm—almost like you just pulled them from the oven.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Just make sure to use the raspberries straight from the freezer. Don’t thaw them before adding to the dough, or they’ll release too much liquid and make the scones soggy.

How do I keep the raspberries from breaking apart?

The key is to add them gently and fold them in with care. Even if a few burst, the streaks of pink they leave look beautiful and taste just as delicious!

Can I make the dough ahead of time?

Absolutely. Prepare the dough, shape it, and cut into wedges. Refrigerate, covered, for up to 12 hours before baking. Pop them in the oven right before serving for scones that are perfectly warm and fresh.

What if I don’t have heavy cream?

You can substitute with half-and-half or full-fat milk, but the scones may be a bit less rich. For best results, stick to heavy cream if possible—it’s what gives these scones their luxurious crumb.

Are there any gluten-free options?

You can swap the all-purpose flour for a cup-for-cup gluten-free blend. Just make sure your mix contains xanthan gum to help with structure. The rest of the Raspberry White Chocolate Scones Recipe remains the same, so everyone can enjoy a treat!

Final Thoughts

I truly hope you give this Raspberry White Chocolate Scones Recipe a try—it’s a heartwarming bake that never fails to brighten my day, and I think you’ll fall in love with every bite. Fresh, fun, and easier than you might think, these scones are sure to become a new go-to for your brunch table or cozy afternoon snack. Happy baking, friends!

Raspberry White Chocolate Scones Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

Indulge in these delightful Raspberry White Chocolate Scones for a perfect breakfast or brunch treat. These tender scones bursting with fresh raspberries and creamy white chocolate are a delightful balance of sweet and tart flavors.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

6 tablespoons cold unsalted butter (cut into small cubes)
1/2 cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract

Add-Ins:

1 cup fresh raspberries
1/2 cup white chocolate chips
Coarse sugar for sprinkling (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in butter: Cut in the cold butter until the mixture resembles coarse crumbs.
Mix wet ingredients: In a separate bowl, whisk together the cream, egg, and vanilla.
Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix until just combined.
Add berries and chocolate: Gently fold in the raspberries and white chocolate chips.
Shape the dough: Pat the dough into a circle, cut into wedges, and transfer to the baking sheet.
Bake: Brush the scones with cream, sprinkle with sugar, and bake until golden brown.
Cool and serve: Let the scones cool on a rack before serving.

Notes

Frozen raspberries can be used—do not thaw before mixing.
For a glaze, whisk together 1/2 cup powdered sugar with 1–2 teaspoons milk and drizzle over cooled scones.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American