Best Raspberry White Chocolate Scones

These Raspberry White Chocolate Scones are the perfect combination of buttery, flaky layers with bursts of fresh raspberries and sweet white chocolate chips. Ideal for breakfast, brunch, or an indulgent afternoon snack, these scones are easy to make and irresistibly delicious.

Why You’ll Love This Recipe

• Perfect Balance of Sweet and Tangy: The tartness of fresh raspberries pairs beautifully with the sweetness of white chocolate.
• Quick and Easy: Ready in just 35 minutes, this recipe is perfect for busy mornings or last-minute baking.
• Great Texture: Buttery, soft, and flaky with just the right amount of crumble.
• Customizable: Swap out the raspberries and white chocolate for your favorite fruits or mix-ins.
• Freezer-Friendly: Make ahead and bake fresh for a convenient treat anytime.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream (plus extra for brushing)
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup white chocolate chips
• Powdered sugar for dusting (optional)

Directions

Step 1: Preheat Your Oven

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Add Butter

Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4: Combine Wet Ingredients

Pour in the heavy cream and vanilla extract. Mix gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.

Step 5: Add the Raspberries and Chocolate

Gently fold in the raspberries and white chocolate chips, being careful not to crush the raspberries.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick round and use a sharp knife to cut it into 8 equal wedges.

Step 7: Bake

Place the wedges on the prepared baking sheet, spacing them slightly apart. Brush the tops with a bit of heavy cream for a golden finish. Bake for 18-22 minutes, or until the tops are golden brown.

Step 8: Cool and Dust

Allow the scones to cool slightly on a wire rack. If desired, dust with powdered sugar before serving.

Servings and Timing

• Yield: 8 scones
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Variations

• Berry Swaps: Substitute raspberries with blueberries, blackberries, or diced strawberries.
• Chocolate Choices: Use dark or milk chocolate chips for a different flavor profile.
• Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright, citrusy note.
• Nutty Twist: Fold in slivered almonds or chopped pecans for added crunch.
• Glaze It: Drizzle the scones with a simple powdered sugar glaze instead of dusting with sugar.

Storage/Reheating

• Storage: Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze unbaked scones on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.
• Reheating: Warm scones in a 350°F oven for 5-7 minutes or in the microwave for 10-15 seconds.

FAQs

1. Can I use frozen raspberries?

Yes, frozen raspberries work well. Do not thaw them before adding to the dough to prevent excess moisture.

2. What’s the secret to flaky scones?

Use cold butter and handle the dough as little as possible to keep it light and flaky.

3. Can I make the dough ahead of time?

Yes, prepare the dough, shape it into wedges, and refrigerate for up to 24 hours before baking.

4. How do I prevent the raspberries from crushing?

Gently fold them in with a spatula and avoid overmixing the dough.

5. Can I substitute the heavy cream?

Half-and-half or full-fat milk can be used, but the texture may be slightly less rich.

6. What if I don’t have a pastry blender?

Use your fingers or two forks to cut the butter into the flour mixture.

7. Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

8. Why did my scones spread too much?

Ensure your butter and cream are cold, and chill the dough for 10 minutes before baking.

9. Can I make mini scones?

Yes, divide the dough into two rounds and cut each into smaller wedges. Adjust the baking time to 12-15 minutes.

10. Do these scones need a glaze?

Not necessarily. They’re delicious as is, but a glaze can enhance their sweetness and presentation.

Conclusion

These Raspberry White Chocolate Scones are a delightful treat, combining tender, buttery dough with bursts of juicy raspberries and creamy white chocolate. Perfect for breakfast, brunch, or as an afternoon indulgence, these scones are simple to make and sure to impress. Try them fresh out of the oven for a warm, comforting bite you won’t forget!

Best Raspberry White Chocolate Scones

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• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Enjoy these irresistible Raspberry White Chocolate Scones, packed with fresh raspberries and creamy white chocolate chips. Perfect for breakfast, brunch, or a cozy afternoon treat, these scones are soft, buttery, and bursting with flavor!

 

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup heavy cream (+ extra for brushing)
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup white chocolate chips
• Powdered sugar for dusting (optional)

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Instructions

• Preheat Your Oven:
  • Preheat the oven to 375°F (190°C).
  • Line a baking sheet with parchment paper.
• Mix the Dry Ingredients:
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the Butter:
  • Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
• Combine the Wet Ingredients:
  • Add the heavy cream and vanilla extract to the dry mixture.
  • Mix gently until just combined—avoid overmixing to keep the scones tender.
• Fold in the Raspberries and White Chocolate:
  • Carefully fold in the fresh raspberries and white chocolate chips. Be gentle to prevent the raspberries from breaking apart.
• Shape the Dough:
  • Turn the dough out onto a floured surface and pat it into a 1-inch-thick round.
  • Cut the round into 8 wedges using a sharp knife.
• Bake the Scones:
  • Place the wedges onto the prepared baking sheet.
  • Brush the tops with heavy cream for a golden finish.
  • Bake for 18–22 minutes, or until the scones are golden brown and cooked through.
• Cool and Dust:
  • Allow the scones to cool slightly on a wire rack.
  • Dust with powdered sugar, if desired, before serving.

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Notes

• Substitute Frozen Raspberries: If fresh raspberries are unavailable, frozen raspberries work well and hold their shape better in the dough.
• Chill the Dough: Refrigerate the shaped scones for 10 minutes before baking to help them retain their structure.
• Serving Tip: Enjoy the scones warm for the best flavor and texture.