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.
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.
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.
Gently fold in the raspberries and white chocolate. Be careful not to overmix — the dough will be soft and slightly sticky.
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.
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.
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.
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
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.
10 servings