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.
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.
