Raspberry and White Chocolate Scones

Raspberry and White Chocolate Scones piled in a glass pie plate surrounded by fresh raspberries.

Whether for breakfast or dessert, these Raspberry and White Chocolate Scones are a delicious treat. And perfect for the holiday season.

This post may contain affiliate links. For more information, please read my disclosure policy.

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.

Straight down shot of raspberry white chocolate scone.

Ingredients for Raspberry and White Chocolate Scones

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Kosher salt
  • Cold butter: It’s best if you place it in the freezer for 15 minutes before making the scones.
  • Egg
  • Heavy cream
  • Vanilla extract
  • Raspberries: I used fresh for this recipe. If you aren’t able to get them fresh, you can use freeze dried raspberries instead. They will give a different texture though. I don’t recommend using frozen. They will be too soggy and mess with the texture of the finished scone.
  • White chocolate chips: You can use chips or chop up a white chocolate bar, whichever you prefer.
One scone ripped in half to show interior texture, leaning on another scone. Surrounded by raspberries and white chocolate chips.

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.

Three raspberry scones stacked on top of each other surrounded by fresh raspberries and white chocolate chips.

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.

Flour and butter mixed together. Hand lifting it out of the bowl to show the texture.

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.

Raspberry scone dough mixed together in a large white bowl.

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.

Scones portioned out onto baking sheet and brushed with heavy cream ready for the oven.

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.

Glass pie plate piled high with raspberry and white chocolate scones. Small bowl of raspberries in upper left corner and heavy cream in a bottle in upper right corner.

More Raspberry Recipes

Scone ripped in half to show texture, leaning on another scone.
Raspberry and White Chocolate Scones piled in a glass pie plate surrounded by fresh raspberries.
Print
No ratings yet

Raspberry and White Chocolate Scones

Whether for breakfast or dessert, these Raspberry and White Chocolate Scones are a delicious treat. And perfect for the holiday season.
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: raspberry and white chocolate scones
Yield: 13 scones
Author: Meghan Payne-Hensley

Ingredients

  • 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

Instructions

  • 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.

Processing…
Success! You're on the list.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating