White Chocolate Raspberry Scones are a blissful blend of buttery richness, tangy berries, and creamy sweetness — perfect for brunch, tea time, or an elegant morning treat. These scones bake up golden and tender with pockets of melted white chocolate and juicy raspberry bursts in every bite.
[cooked-sharing]
Yields10 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Dry Ingredients
2cupsall-purpose flour
¼cupgranulated sugar
1tbspbaking powder
¼tspsalt
Zest of 1 lemon (optional, adds brightness)
Wet Ingredients
½cupunsalted butter, cold and cubed
½cupheavy cream (plus extra for brushing)
1large egg
1tspvanilla extract
Mix-ins
¾cupfresh or frozen raspberries (do not thaw if using frozen)
½cupwhite chocolate chips or chunks
Optional Glaze
½cuppowdered sugar
2tspmilk or lemon juice
Extra white chocolate for drizzling
Prepare the Dry Base
1
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest (if using).
Add the cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Combine the Wet Ingredients
2
In a separate bowl or liquid measuring cup, whisk together the heavy cream, egg, and vanilla.
Pour the wet ingredients into the dry mixture and mix gently with a spatula just until a rough dough forms.
Add Raspberries & White Chocolate
3
Gently fold in the raspberries and white chocolate. Be careful not to overmix — the dough will be soft and slightly sticky.
Shape the Dough
4
Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
Cut into 8 wedges (or 12 smaller triangles).
Place on a parchment-lined baking sheet. Optional: chill in the fridge for 10 minutes to prevent spreading.
Bake
5
Preheat oven to 400°F (200°C).
Brush scones with a bit of cream for a golden finish.
Bake for 18–22 minutes, until tops are golden and firm to the touch.
Cool & Glaze
6
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Whisk glaze ingredients together and drizzle over cooled scones, or melt extra white chocolate and drizzle that instead.
Serving Suggestions
7
Enjoy warm or room temperature, ideally with:
Clotted cream or mascarpone
Fresh berries or berry jam
A strong cup of tea or a light roast coffee
Tips & Variations
8
Add chopped pistachios or almonds for texture and contrast.
Orange zest + dark chocolate chips make a great alternative flavor pairing.
Want mini scones? Cut the round into 16 wedges and bake ~12–15 minutes.
Ingredients
Dry Ingredients
2cupsall-purpose flour
¼cupgranulated sugar
1tbspbaking powder
¼tspsalt
Zest of 1 lemon (optional, adds brightness)
Wet Ingredients
½cupunsalted butter, cold and cubed
½cupheavy cream (plus extra for brushing)
1large egg
1tspvanilla extract
Mix-ins
¾cupfresh or frozen raspberries (do not thaw if using frozen)
½cupwhite chocolate chips or chunks
Optional Glaze
½cuppowdered sugar
2tspmilk or lemon juice
Extra white chocolate for drizzling
Directions
Prepare the Dry Base
1
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest (if using).
Add the cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
Combine the Wet Ingredients
2
In a separate bowl or liquid measuring cup, whisk together the heavy cream, egg, and vanilla.
Pour the wet ingredients into the dry mixture and mix gently with a spatula just until a rough dough forms.
Add Raspberries & White Chocolate
3
Gently fold in the raspberries and white chocolate. Be careful not to overmix — the dough will be soft and slightly sticky.
Shape the Dough
4
Turn dough onto a lightly floured surface and pat into a 1-inch thick round.
Cut into 8 wedges (or 12 smaller triangles).
Place on a parchment-lined baking sheet. Optional: chill in the fridge for 10 minutes to prevent spreading.
Bake
5
Preheat oven to 400°F (200°C).
Brush scones with a bit of cream for a golden finish.
Bake for 18–22 minutes, until tops are golden and firm to the touch.
Cool & Glaze
6
Let cool on the pan for 5 minutes, then transfer to a wire rack.
Whisk glaze ingredients together and drizzle over cooled scones, or melt extra white chocolate and drizzle that instead.
Serving Suggestions
7
Enjoy warm or room temperature, ideally with:
Clotted cream or mascarpone
Fresh berries or berry jam
A strong cup of tea or a light roast coffee
Tips & Variations
8
Add chopped pistachios or almonds for texture and contrast.
Orange zest + dark chocolate chips make a great alternative flavor pairing.
Want mini scones? Cut the round into 16 wedges and bake ~12–15 minutes.
