White Chocolate Raspberry Scones

DifficultyBeginner

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 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Dry Ingredients
 2 cups all-purpose flour
 ¼ cup granulated sugar
 1 tbsp baking powder
 ¼ tsp salt
 Zest of 1 lemon (optional, adds brightness)
Wet Ingredients
 ½ cup unsalted butter, cold and cubed
 ½ cup heavy cream (plus extra for brushing)
 1 large egg
 1 tsp vanilla extract
Mix-ins
 ¾ cup fresh or frozen raspberries (do not thaw if using frozen)
 ½ cup white chocolate chips or chunks
Optional Glaze
 ½ cup powdered sugar
 2 tsp milk or lemon juice
 Extra white chocolate for drizzling
Prepare the Dry Base
1
  1. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest (if using).

  2. 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
  1. In a separate bowl or liquid measuring cup, whisk together the heavy cream, egg, and vanilla.

  2. 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
  1. 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
  1. Turn dough onto a lightly floured surface and pat into a 1-inch thick round.

  2. Cut into 8 wedges (or 12 smaller triangles).

  3. Place on a parchment-lined baking sheet. Optional: chill in the fridge for 10 minutes to prevent spreading.

Bake
5
  1. Preheat oven to 400°F (200°C).

  2. Brush scones with a bit of cream for a golden finish.

  3. Bake for 18–22 minutes, until tops are golden and firm to the touch.

Cool & Glaze
6
  1. Let cool on the pan for 5 minutes, then transfer to a wire rack.

  2. 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
 2 cups all-purpose flour
 ¼ cup granulated sugar
 1 tbsp baking powder
 ¼ tsp salt
 Zest of 1 lemon (optional, adds brightness)
Wet Ingredients
 ½ cup unsalted butter, cold and cubed
 ½ cup heavy cream (plus extra for brushing)
 1 large egg
 1 tsp vanilla extract
Mix-ins
 ¾ cup fresh or frozen raspberries (do not thaw if using frozen)
 ½ cup white chocolate chips or chunks
Optional Glaze
 ½ cup powdered sugar
 2 tsp milk or lemon juice
 Extra white chocolate for drizzling
White Chocolate Raspberry Scones
Visited 7 times, 1 visit(s) today