Sweet white chocolate and tart, juicy raspberries turn an ordinary breakfast pastry into something worth setting an alarm for.
This White Chocolate Raspberry Scones recipe gives you a buttery, flaky scone studded with melty pools of white chocolate and pockets of fresh raspberry in every bite.
I make a lot of scones in my kitchen, and this combination is consistently one of the most requested.
It has that coffee shop bakery case look, but it comes together in one bowl with ingredients you probably already have on hand, aside from the raspberries and white chocolate.
The base dough is the same tender, cold butter method I use for my strawberry lemon poppy seed scones, so if you have made scones with me before, this one will feel familiar.
If not, do not worry. I walk through every step in detail below so even a first time baker can pull this off on the first try.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 18 minutes |
| Total Time | 38 minutes |
| Servings | 8 scones |
| Difficulty Level | Easy |
Why You’ll Love This White Chocolate Raspberry Scones Recipe
This recipe checks every box for a weekend baking project that does not require much effort. The dough comes together in one bowl, and there is no mixer required.
The contrast between the sweet white chocolate and the tangy raspberries keeps every bite interesting. It never tastes one note or overly sugary.
These scones freeze beautifully, so you can bake a batch and stash extras for a busy morning.
Just pull one from the freezer and let it thaw on the counter or warm it in the oven.
If you love pairing baked goods with fruit, you might also want to bookmark this White Chocolate Raspberry Overnight Oats for another easy make ahead breakfast.
- One bowl dough with no stand mixer needed
- Sweet and tart flavor balance in every bite
- Bakery style results at home for a fraction of the cost
- Freezer friendly for make ahead breakfasts
- Easily doubled for brunch gatherings or holidays
Ingredients
Simple pantry staples come together with fresh raspberries and white chocolate to build these scones.
Here is everything you will need, with a few affiliate picks linked below for the specialty items.
- 2 1/2 cups (300g) all-purpose flour, plus more for dusting
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, very cold
- 1 cup (170g) white chocolate chips, or chopped white chocolate bar
- 1 cup (125g) fresh raspberries
- 1 large egg, cold
- 1/2 cup (120ml) heavy cream, plus 2 tablespoons for brushing
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar, for topping
Chopped white chocolate melts a little differently than chips do, so if you want those dramatic pools of chocolate you see in bakery scones, reach for a bar of good quality white chocolate.
This is the same swap I use in my white chocolate cranberry cookies, and it makes a noticeable difference.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, but a few specific tools make the process much easier and give you a better final texture.
- Box grater, for grating the cold butter
- Large mixing bowl
- Pastry cutter, as an alternative to grating the butter
- Baking sheet
- Parchment paper
- Bench scraper, for cutting the dough into wedges
- Wire cooling rack
Read Also: Chocolate Chip Scones Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe, based on years of scone baking trial and error.
None of these are required, but they genuinely make the process smoother.
1. Ghirardelli White Chocolate Baking Chips
Good quality white chocolate makes a real difference in flavor since lower quality brands can taste waxy or overly sweet.
This one melts into soft, creamy pools that stay put in the dough instead of disappearing into it.
2. OXO Good Grips Box Grater
Grating cold butter straight into the flour is the fastest way to distribute it evenly without warming it up with your hands.
This grater has a comfortable handle and stays stable on the counter while you work.
3. USA Pan Nonstick Baking Sheet
An even heating baking sheet means your scones bake uniformly instead of browning faster on one side. This one has served me well for years of weekly baking.
4. Sugar in the Raw Turbinado Sugar
The coarse texture of turbinado sugar gives scones that signature crunchy, sparkly top that you see at bakeries.
Regular granulated sugar just melts in and disappears during baking.
This recipe pairs well with the tools and techniques from my blueberry scones, so if these products work for you here, you will get plenty of extra use out of them.
Step-by-Step Instructions: How to Make White Chocolate Raspberry Scones
1. Freeze the butter and prep your pan
- Place the stick of unsalted butter in the freezer for 15 minutes before you start. Very cold butter is the secret to flaky, tender scones.
- While the butter chills, preheat your oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper and set it aside.
2. Whisk the dry ingredients
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until fully combined.
- Make sure there are no clumps of baking powder left in the bowl, since this helps the scones rise evenly.
3. Grate and cut in the butter
- Remove the butter from the freezer and grate it directly into the flour mixture using the large holes of a box grater.
- Toss the grated butter through the flour with your fingertips or a fork until every shred is coated in flour.
- If you prefer, you can cut cold cubed butter into the flour with a pastry cutter until the mixture looks like coarse crumbs with pea sized pieces of butter throughout.
4. Mix the wet ingredients
- In a separate small bowl, whisk together the cold egg, the 1/2 cup of heavy cream, and the vanilla extract until smooth.
5. Combine into a shaggy dough
- Pour the wet ingredients into the bowl with the flour and butter mixture.
- Stir gently with a rubber spatula just until a shaggy, slightly dry dough starts to form. Do not overmix, since overworking the dough leads to tough scones.
6. Fold in the white chocolate and raspberries
- Add the white chocolate chips and fresh raspberries to the bowl.
- Fold them into the dough gently with a spatula or your hands, using as few strokes as possible.
- Try to keep the raspberries mostly whole. If they break apart too much, the extra juice can make the dough wet and sticky.
7. Shape the dough
- Turn the dough out onto a lightly floured surface.
- Gently pat it into a circle about 8 inches wide and 1 inch thick. Use a bench scraper to help square off the edges if needed.
8. Cut into wedges
- Use a sharp knife or bench scraper to cut the circle into 8 even wedges, like slicing a pizza.
- Wipe the blade clean between cuts for the cleanest edges, which helps the scones rise tall instead of leaning to one side.
9. Add the topping
- Arrange the wedges on the prepared baking sheet, leaving about 2 inches between each one.
- Brush the top of each scone lightly with the remaining 2 tablespoons of heavy cream.
- Sprinkle generously with turbinado sugar for that classic crunchy top.
10. Bake
- Bake in the preheated oven for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
The same cold butter technique carries over into my chocolate scones if you want to try a deeper, more chocolate forward version next.
Tips for The Best White Chocolate Raspberry Scones
A few small details separate a good scone from a great one. Keep these tips in mind as you work through the recipe.
- Keep every ingredient cold, including the bowl if your kitchen runs warm. Cold fat is what creates flaky layers.
- Do not skip the freezer step for the butter. It makes grating much easier and keeps the butter from softening too fast.
- Use frozen raspberries straight from the freezer if fresh are not in season. Do not thaw them first, or they will bleed color into the dough.
- Handle the dough as little as possible once the wet ingredients are added.
- Chill the shaped, cut wedges on the baking sheet for 15 minutes before baking if your kitchen is warm, since this helps them hold their shape in the oven.
These same principles are exactly what I use for my peach scones, another fruit forward option worth trying once you have this method down.
Serving Suggestions
These scones are lovely served warm, straight out of the oven, with just a little extra butter melting into the split top.
A cup of coffee or tea on the side rounds out the moment perfectly.
For a brunch spread, set these out alongside something like a fruit salad or a light egg dish to balance out the sweetness.
For a fruit forward dessert table, they also look beautiful next to a Berry Pavlova.
- Warm with salted butter and a drizzle of honey
- Alongside a hot cup of coffee or Earl Grey tea
- With a dollop of clotted cream or whipped mascarpone
- As part of a spring or summer brunch spread
- Packed in a basket for a picnic or bake sale
Variations of White Chocolate Raspberry Scones
Once you have the base method down, this recipe becomes an easy template for other flavor combinations.
- Swap the raspberries for blackberries, blueberries, or chopped strawberries
- Use dark or semi sweet chocolate chips instead of white chocolate
- Add a teaspoon of lemon zest to the dry ingredients for extra brightness
- Drizzle cooled scones with a simple glaze made from powdered sugar and milk
- Stir in a handful of chopped almonds or pecans for crunch
If you like the idea of streusel style texture on top instead of a glaze, my raspberry streusel bars are worth a look for inspiration.
Storage and Reheating
Because these scones contain fresh raspberries, they hold up best when stored properly and eaten within a few days.
Baked scones can be frozen for longer storage and reheated straight from frozen whenever you want a fresh warm one.
- Room temperature: store in an airtight container for up to 2 days
- Refrigerator: store in an airtight container for up to 5 days due to the fresh raspberries
- Freezer: freeze baked and cooled scones in a single layer, then transfer to a freezer bag for up to 3 months
- To reheat: warm in a 300 degree Fahrenheit oven for 8 to 10 minutes, or microwave for 20 to 30 seconds
Read Also: Blackberry Lemon Poppy Seed Muffins Recipe
Nutritional Facts
Nutritional values below are estimated per scone and will vary depending on the exact brands and quantities used.
- Calories: approximately 320 per scone
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Sugar: 18g
- Protein: 5g
- Fiber: 2g
- Sodium: 210mg
For another sweet treat with a similar nutritional profile, take a look at my blueberry cream cupcakes.
Health Benefits of Key Ingredients
While this is very much a treat recipe, a few of the ingredients do offer some nutritional upside worth mentioning.
Raspberries are high in fiber and packed with antioxidants, which help support digestion and overall cellular health.
They are also naturally lower in sugar than many other berries.
- Raspberries: rich in fiber, vitamin C, and antioxidants
- Eggs: provide protein and important B vitamins
- Heavy cream and butter: contribute fat soluble vitamins A and D
- Flour: offers carbohydrates for quick, usable energy
If you want to lean more into the health benefits of berries, my mixed berry smoothie is a great way to get a bigger dose of them in one sitting.
FAQs About White Chocolate Raspberry Scones
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well in this recipe.
Add them directly from the freezer without thawing first, since thawed berries release extra moisture and juice that can turn the dough soggy and pink.
2. Why did my scones turn out flat instead of tall?
Flat scones usually mean the butter got too warm before baking.
Make sure your butter, cream, and egg are all cold, and consider chilling the shaped dough for 15 minutes before it goes into the oven.
3. Can I make the dough ahead of time?
You can shape and cut the scones the night before, then cover and refrigerate them on the baking sheet overnight.
Bake them straight from the fridge in the morning, adding a minute or two to the bake time if needed.
4. What can I substitute for heavy cream?
Whole milk or half and half will work in a pinch, though the scones will be slightly less rich and tender.
Buttermilk is another good substitute that adds a subtle tang.
5. How do I know when the scones are fully baked?
The tops should be golden brown and a toothpick inserted into the thickest part of a scone should come out clean or with just a few moist crumbs.
If the tops are browning too fast, tent the pan loosely with foil for the last few minutes.
For a related flavor pairing question people often ask about, my lemon raspberry cupcakes answer a lot of the same raspberry handling questions in cupcake form.
White Chocolate Raspberry Scones
Ingredients
- 2 1/2 cups all-purpose flour 300g, plus more for dusting
- 1/3 cup granulated sugar 67g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g, very cold
- 1 cup white chocolate chips 170g, or chopped white chocolate bar
- 1 cup fresh raspberries 125g
- 1 large egg cold
- 1/2 cup heavy cream 120ml, plus 2 tablespoons for brushing
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar for topping
Equipment
- Box grater for grating cold butter
- Large mixing bowl
- Pastry cutter optional, as alternative to grating the butter
- Baking sheet
- Parchment paper
- Bench scraper for cutting the dough into wedges
- Wire cooling rack
- Rubber spatula
- Sharp knife
- Small whisk
- Pastry brush
Method
- Place the butter in the freezer for 15 minutes. Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until fully combined.
- Grate the cold butter directly into the flour mixture using a box grater. Toss to coat every shred in flour, or cut in with a pastry cutter until mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the cold egg, 1/2 cup heavy cream, and vanilla extract until smooth.
- Pour wet ingredients into the flour mixture and stir gently with a rubber spatula just until a shaggy dough forms. Do not overmix.
- Add white chocolate chips and raspberries. Fold gently with a spatula or your hands, using as few strokes as possible to keep raspberries mostly whole.
- Turn dough onto a lightly floured surface and pat into an 8-inch circle, about 1 inch thick.
- Use a sharp knife or bench scraper to cut the circle into 8 even wedges, wiping the blade clean between cuts.
- Arrange wedges on the prepared baking sheet, leaving 2 inches between each. Brush tops with remaining 2 tablespoons heavy cream and sprinkle generously with turbinado sugar.
- Bake for 16-18 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
- Keep every ingredient cold, including the bowl if your kitchen runs warm. Cold fat is what creates flaky layers.
- Do not skip the freezer step for the butter. It makes grating much easier and keeps the butter from softening too fast.
- Use frozen raspberries straight from the freezer if fresh are not in season. Do not thaw them first, or they will bleed color into the dough.
- Handle the dough as little as possible once the wet ingredients are added to prevent tough scones.
- Chill the shaped, cut wedges on the baking sheet for 15 minutes before baking if your kitchen is warm.
- Good quality white chocolate makes a real difference in flavor. A bar chopped into chunks melts into more dramatic pools than chips.
- Baked scones can be frozen for longer storage. Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- To reheat, warm in a 300°F oven for 8-10 minutes, or microwave for 20-30 seconds.
- Swap the raspberries for blackberries, blueberries, or chopped strawberries for a different flavor.
- Add a teaspoon of lemon zest to the dry ingredients for extra brightness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These White Chocolate Raspberry Scones are the kind of recipe that turns a regular morning into something a little more special.
They are simple enough for a weekday breakfast, yet pretty enough to serve at a brunch with guests.
I would love to hear how yours turn out, so leave a comment below once you have given them a try.
Feel free to share a photo here, and let me know if you tried any fun variations of your own.
Recommended:
- Berry Trifle Recipe
- Blueberry Galette Recipe
- Strawberry Cookies Recipe
- Blueberry Peach Muffins Recipe
- Peach Muffins With Streusel Topping
