If you’re craving a bakery-quality treat that’s both elegant and easy to make, look no further than white chocolate and raspberry scones. These buttery, crumbly delights strike the perfect balance between sweet and tangy, making them an ideal addition to your breakfast, brunch, or afternoon tea.
Unlike store-bought scones, which can sometimes be dry and dense, this homemade version delivers a light, flaky texture with pockets of melted white chocolate and juicy raspberries in every bite. Plus, they come together in under an hour with simple ingredients you likely already have in your kitchen.
In this guide, you’ll find a foolproof recipe for white chocolate and raspberry scones, along with expert tips on perfecting the texture, troubleshooting common issues, and creative ways to serve and store them.
Ingredients for White Chocolate and Raspberry Scones
For the best results, always use high-quality ingredients. Below is a list of everything you’ll need.
Scone Dough Ingredients
| Ingredient | Amount | Notes |
| All-purpose flour | 2 cups (250g) | Use sifted flour for a lighter texture. |
| Baking powder | 2 teaspoons | Ensures a good rise. |
| Granulated sugar | ⅓ cup (67g) | Adds sweetness without overpowering the flavors. |
| Salt | ½ teaspoon | Enhances all other flavors. |
| Unsalted butter (cold) | ½ cup (113g) | Cut into small cubes for flakier scones. |
| Heavy cream (or buttermilk) | ½ cup (120ml) | Adds moisture and richness. |
| Vanilla extract | 1 teaspoon | Enhances the overall flavor. |
| Egg (optional) | 1 large | Creates a richer, softer texture. |
| White chocolate chips | ½ cup (85g) | Use high-quality chocolate for best flavor. |
| Fresh or frozen raspberries | ¾ cup (100g) | If using frozen, don’t thaw them to prevent excess moisture. |
Optional Glaze Ingredients
| Ingredient | Amount | Notes |
| Powdered sugar | ½ cup (60g) | Adds sweetness and aesthetic appeal. |
| Milk or heavy cream | 2 tablespoons | Adjust for desired consistency. |
| Vanilla extract | ½ teaspoon | Complements the flavors of the scones. |
Essential Equipment for Making Scones
To achieve light, airy, and perfectly shaped scones, having the right tools is just as important as using the right ingredients.
Must-Have Tools:
- Mixing bowls – One for dry ingredients and one for wet.
- Pastry cutter or fork – For cutting butter into the flour.
- Baking sheet – Lined with parchment paper for easy cleanup.
- Bench scraper or sharp knife – Helps cut even scone wedges.
- Pastry brush – If applying an egg wash before baking.
- Cooling rack – Allows scones to cool evenly without becoming soggy.
Pro Tip: If you don’t have a pastry cutter, you can use your hands to rub the butter into the flour. Just work quickly to prevent the butter from melting!
Step-by-Step Instructions to Make White Chocolate and Raspberry Scones
Now that you have your ingredients and tools ready, let’s dive into the step-by-step process to ensure your scones turn out perfectly every time.
Step 1: Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- This ensures even distribution of the leavening agent, giving you a better rise.
Step 3: Cut in the Butter
- Add the cold cubed butter to the dry ingredients.
- Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs.
- The key here is to leave small pea-sized butter chunks, which will melt while baking and create a flaky texture.
Step 4: Prepare the Wet Ingredients
- In a separate bowl, whisk together heavy cream, vanilla extract, and the egg (if using one).
- Slowly pour the wet mixture into the dry ingredients, stirring gently.
Step 5: Fold in the White Chocolate and Raspberries
- Add white chocolate chips and raspberries to the dough.
- If using fresh raspberries, be extra gentle to avoid crushing them.
- If using frozen raspberries, do not thaw them before adding. This helps prevent excessive bleeding into the dough.
Step 6: Shape and Cut the Scones
- Turn the dough out onto a lightly floured surface.
- Shape it into a round disc, about ¾ inch thick.
- Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
- Carefully transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake the Scones
- Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown.
- Remove from the oven and allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack.
Step 8: Drizzle with Glaze (Optional)
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the slightly warm scones for a bakery-style finish.
Serving Suggestions
These white chocolate and raspberry scones taste best when served warm and fresh. Here are a few ways to enjoy them:
✔ With Butter or Clotted Cream – A classic pairing that enhances their buttery flavor.
✔ Alongside Tea or Coffee – The sweetness of white chocolate pairs beautifully with black tea or a latte.
✔ With a Fruit Preserve – Try raspberry jam for an extra fruity kick.
Did You Know? Scones originate from Scotland and were traditionally made with oats. Today’s versions, like this white chocolate and raspberry scone recipe, have evolved into a more buttery, tender treat.
Storage and Reheating Tips
To keep your scones fresh and delicious, follow these storage methods:
Short-Term Storage (Up to 2 Days)
- Store at room temperature in an airtight container.
- If stacking, place parchment paper between layers to prevent sticking.
Long-Term Storage (Freezing)
- Freeze unbaked scones:
- Arrange unbaked scones on a baking sheet and freeze until solid.
- Transfer to a zip-top bag and store for up to 3 months.
- Bake straight from the freezer, adding an extra 2-3 minutes to the baking time.
- Freeze baked scones:
- Let them cool completely, then wrap individually in plastic wrap.
- Store in an airtight container for up to 3 months.
- Reheat in the oven at 300°F (150°C) for 10 minutes or in the microwave for 30 seconds.
Common Questions & Troubleshooting
1. Can I Use Frozen Raspberries?
Yes! Keep them frozen until mixing them into the dough to prevent excess moisture.
2. How Do I Prevent My Scones from Spreading Too Much?
- Use cold butter and cream.
- Do not overmix the dough—handle it gently.
- Chill the shaped scones in the fridge for 15 minutes before baking for extra structure.
3. Can I Make the Dough Ahead of Time?
Absolutely! You can refrigerate the dough overnight or freeze it for future use.
4. What’s the Secret to Fluffy, Buttery Scones?
- Do not overwork the dough—less handling = lighter scones.
- Use very cold butter—helps create steam pockets for flakiness.
- Measure flour correctly—too much flour results in dry scones.
Conclusion
Now that you have the perfect white chocolate and raspberry scones recipe, it’s time to put it to the test! Whether you enjoy them warm with a cup of tea or as an afternoon treat, these scones are guaranteed to impress.
📌 Try this recipe and let us know how it turned out! Share your results in the comments or tag us on social media. If you love baking, subscribe for more delicious recipes!
Would you like variations for gluten-free or vegan scones? Let me know, and I can add those! 😊