Name: White Chocolate Raspberry Scones
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (250g) all-purpose flour; 1/3 cup (65g) granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup (115g) unsalted butter, cold and cubed; 1/2 cup (120ml) heavy cream, plus more for brushing; 1 large egg; 1 teaspoon pure vanilla extract; 3/4 cup (100g) fresh raspberries; 1/2 cup (85g) white chocolate chips; Optional: sanding sugar for sprinkling

Hey y’all! Looking for the perfect treat to brighten up your breakfast table or impress at brunch? These White Chocolate Raspberry Scones are buttery, tender, and bursting with juicy raspberries and creamy White Chocolate chips. Whether you’re pairing them with morning coffee or serving as an afternoon snack, these irresistible scones are sure to be a hit. Let’s get cooking!

Why You’ll Love This

Bakery-quality texture: Moist, flaky, and tender every time.
Perfect balance of tart and sweet: White chocolate chips melt beautifully alongside tangy raspberries.
Quick and easy to make: Ready in less than 40 minutes from start to finish!
Simple ingredients: Everything needed is right in your pantry or easy to find.
Freezer-friendly: Prepare ahead for fresh scones anytime.

Ingredients

2 cups (250g) all-purpose flour
1/3 cup (65g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
1/2 cup (120ml) heavy cream, plus more for brushing
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (100g) fresh raspberries
1/2 cup (85g) white chocolate chips
Optional: sanding sugar for sprinkling

Directions

Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

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

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Cut it in using a pastry cutter, fork, or your fingers until the mixture looks like coarse crumbs.

Step 4: Add Wet Ingredients

In a small bowl, whisk together the cream, egg, and vanilla extract. Pour over the dry mixture and stir gently just until combined (do not overmix).

Step 5: Fold in Add-ins

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

Step 6: Shape the Dough

Turn the dough onto a lightly floured work surface and pat it into a 1-inch thick circle. Cut into 8 wedges and arrange on the prepared baking sheet.

Step 7: Bake

Brush tops with extra cream and sprinkle with sanding sugar if desired. Bake for 18-22 minutes, or until golden brown and cooked through.

Step 8: Cool and Serve

Let scones cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Notes

For best results, keep your butter and cream as cold as possible before mixing.
If using frozen raspberries, add them while still frozen to prevent bleeding.
Don’t overmix the dough or your scones may be tough.

Variations

Lemon White Chocolate Scones: Add 1 tablespoon grated lemon zest to the dough.
Dark Chocolate Raspberry Scones: Swap white chocolate chips for dark chocolate chips.
Almond Raspberry Scones: Add 1/2 teaspoon almond extract and top with sliced almonds before baking.

Required Equipment

Large mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Baking sheet
Parchment paper
Small whisk

Storage Instructions

Room Temperature: Store scones in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days; reheat gently before serving.
Freezer: Freeze for up to 2 months; thaw at room temperature before enjoying.

Suggested Pairings & Serving Recommendations

Delicious with hot coffee or black tea.
Serve warm topped with clotted cream, butter, or a drizzle of honey.
Pair with Greek yogurt and fresh berries for a balanced breakfast plate.

Pro Tips

Chill the shaped scones for 15 minutes before baking for extra flakiness.
Use a serrated knife or bench scraper to cut the scones cleanly into wedges.
If your dough feels too sticky, add a sprinkle of flour as needed.

FAQ

Can I use frozen raspberries?: Yes! Add them straight from the freezer to avoid excess juice in the dough.
Why did my scones turn out dry?: Be careful not to overbake or overmix the dough—these are the top causes of dry scones.
Can I make these scones gluten-free?: Swap the all-purpose flour for a 1:1 gluten-free blend, but check the mix’s instructions for best results.

White Chocolate Raspberry Scones

Why You’ll Love This

Ingredients