Whether for breakfast or dessert, these Raspberry and White Chocolate Scones are a delicious treat. And perfect for the holiday season.
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Scones can seem really intimidating but they are truly a pretty simple pastry to whip up. Especially with some of the simple tips I’m including to make them even easier.
The combination of raspberries and white chocolate combines so nicely with the tender, flaky dough. I think these will be loved by everyone.
Do you remember my apple cinnamon scones? Those are perfect for fall but these pretty raspberry and white chocolate scones are my favorite for winter. It’s something about that flavor combination.
Ingredients for Raspberry and White Chocolate Scones
Freeze the Butter
This is my number one tip for making scones. Throw the butter in the freezer about 15 minutes before preparing the scone dough.
This will ensure it stays cold during the prep and that means you’ll end up with a tender scone at the end. And that is totally what we want.
Prepare the Scones
Add the flour, sugar, baking powder and salt to a large bowl. Now it’s time to add the butter (and another tip).
Instead of cutting the butter into small cubes, we’re going to grate it. This makes it way easier and quicker to incorporate into the dry ingredients.
Because it speeds up the mixing process, the butter stays colder and will therefore give you a flakier, more tender scone. I love this tip for making pie crusts, streusels and other flaky pastries.
Using a pastry cutter, cut together the dry ingredients and butter until it’s crumbly. You can also do this by hand by grabbing handfuls and squeezing it between your fingers.
Add egg, heavy cream, vanilla extract, fresh raspberries and white chocolate chips. Stir with a spoon until it just comes together. Sometimes it’s easier to do this step with clean hands.
The raspberries will break apart as you’re mixing and that’s totally fine.
Form and Bake the Raspberry and White Chocolate Scones
Use an ice cream scoop to portion out the scones. This is the easiest way and keeps the size consistent for baking.
Place on a parchment lined baking sheet. Once they are all portioned out, brush with heavy cream. This will give them a golden, pretty finish once they are baked.
Frequently Asked Questions
What’s the best way to serve these? Hot from the oven with a cup of hot tea or coffee.
Can I freeze them? Yes! You have two options. If you want to freeze your leftovers, wrap them tightly with plastic wrap then add to a freezer bag. Keep in the freezer for up to 2 months. You can also freeze the prepared dough. Once made, portion them out onto a baking sheet then freeze for 2 hours. Once frozen, add to a freezer bag. Keep up to 1 month. Bake from frozen, you will need to add some extra time to the baking.
How do I store scones? Store in an airtight container for up to 3 days.
More Raspberry Recipes
Raspberry and White Chocolate Scones
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 Tablespoons frozen butter
- 3/4 cup + 2 Tablespoons heavy cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh raspberries
- 1/2 cup white chocolate chips
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, granulated sugar, baking powder and salt. Grate butter into the bowl. With your hands or a pastry cutter, quickly break down the butter and mix into the dry ingredients. If doing this by hand, grab handfuls of the mixture and squeeze. You'll end up with a crumbly mixture.
- Add 3/4 cup heavy cream, egg, vanilla, fresh raspberries and white chocolate chips to the mixture. Using a wooden spoon or your hands, fold ingredients until it just comes together. The raspberries will get smashed and that's just fine.
- Using an ice cream scoop, portion out the dough onto the prepared baking sheet. Leave about an inch between each one. Brush the tops with the remaining 2 tablespoons of heavy cream. Bake for 15 minutes, or until lightly golden.