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Raspberry White Chocolate Scones

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Prep Time: 20 mins    Cook Time: 15 mins

5 from 2 votes

There's something so magical about raspberry white chocolate scones. The delicate flavor of raspberry and the creamy richness of white chocolate is such a perfect pairing. These are flaky, buttery, and full of rich berry flavors.

Three raspberry white chocolate scones in a stack.
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Along with the raspberry and chocolate flavors, these scones offer almond and vanilla flavors, both of which complement the main taste in these scones.

I must admit I have a weakness for raspberries! Whether it's raspberry custard tart or these raspberry chocolate cupcakes, I can't help but love everything made with this particular berry.

Main Ingredients

The ingredients used to make raspberry white chocolate scones laid out on a table.

Plain scones are given a makeover with the addition of berries, chocolate, and more. Here are some of the key ingredients found in this recipe:

  • Raspberries: For an unmistakable raspberry flavor. These scones could be made with frozen raspberries, but they're so good they deserve to be made with fresh berries! You can always find fresh ones whether seasonal or imported, so pick the best-looking ones and you can be sure your scones will come out amazing.
  • White chocolate chips: Goes so well with the raspberry taste. I love white chocolate and it goes so well here. I guess you could substitute semisweet chocolate if that's your preference, but try these with white chocolate. I just know you'll love them.
  • Baking powder: To perfect the texture. Scones aren't supposed to be light as air, but you don't want them to be dense either. A pinch of baking powder helps get the consistency just right.
  • Heavy cream: For richness. Although some scone recipes call for buttermilk, I love using heavy cream in this recipe. It adds a rich flavor to the scones. Sometimes heavy cream is labeled as whipping cream or heavy whipping cream. Don't worry, it's the same thing.
  • Almond and vanilla extract: For adding subtle flavor hints. Now the raspberries and white chocolate are the main flavors here, but the addition of almond and vanilla just elevates these raspberry white chocolate scones to the next level!

Instructions Overview

Once you know how to make homemade scones you'll never need to buy them from the bakery again! Combine the flour, sugar, baking powder, and salt. Then add the butter and chocolate chips.

Now combine the milk, eggs, cream, almond, and vanilla in another bowl, then add this to the flour mixture.

Fold in the berries then divide the dough into 2 parts and create 2 rounds. Cut each round into 8 wedges and bake until golden.

Melt the rest of the chocolate and drizzle it over the scones. These are probably too rich to halve and butter, but if you want to eat them that way I'm sure they'd be great.

An overhead shot of breakfast scones.

Common Questions

How do you reheat day old scones?

Preheat the oven to 300°F then warm them up for 5 or 10 minutes or until warm again.

Why are my scones breaking up?

When you mix the wet ingredients into the dry ones, you need to ensure you add enough liquid. If you measure it wrong and don't add enough liquid, your dough is going to end up too dry and will fall apart during baking.

Why do scones not rise?

It's important to get the oven nice and hot before putting the scones in there. Otherwise, it's going to heat up too slowly and that affects the rising agents in the scones, making them come out flatter and denser. Scones shouldn't be rushed. Make sure that the oven is hot before putting them in there or else all your hard work will go to waste!

How do you keep scones moist?

Keep them in an airtight container with a paper towel which will absorb moisture and keep them fresh. It's important to ensure they are completely cool before storing them this way. Although some people prefer to keep them in a plastic bag, I find this makes them stale sooner so I'd recommend the airtight container with the paper towel method.

A scone with white chocolate drizzled on top of it.

Chopnotch Tips

  • Try semisweet chocolate in place of the white chocolate if you want to experiment.
  • Fresh strawberries or blackberries would also work in place of the raspberries.
  • Swap the heavy cream for buttermilk or full-fat vanilla yogurt for a very similar, but slightly different result.
  • Many cookie and cake recipes tell you to bring the ingredients to room temperature first, but that is NOT true of scones! Use chilled ingredients. If the butter is too soft it will melt too fast during baking and the scones will come out too fragile and flaky.
A close up of raspberry scones.

Raspberry white chocolate scones offer a light, crumbly texture and rich fruity flavor in every mouthful. These smell wonderful while cooking and make a great breakfast, brunch, or snack.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Raspberry White Chocolate Scones

You are going to love the crumbly appeal of these scones with fresh berries, enhanced with almond and vanilla hints.
SCALE THIS RECIPE
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 16 scones

Ingredients

  • 4 cups all-purpose flour
  • cup granulated sugar
  • 2 tablespoons baking powder
  • 1 ½ teaspoons salt
  • 1 cup unsalted butter, chilled
  • 1 ⅓ cup white chocolate chips, divided
  • ¾ cup milk
  • ½ cup heavy cream
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 ½ teaspoons vanilla extract
  • 2 cups raspberries, fresh
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Instructions

  • Preheat the oven to 400°F. Line two baking sheets with parchment paper and set them aside. In a large bowl, whisk the flour, sugar, baking powder, and salt together until combined. Cut the butter in with a pastry cutter and then add 1 cup of chocolate chips and stir well.
  • Add the milk, heavy cream, eggs, almond, and vanilla to a small bowl and whisk together. Now pour this mixture into the flour mixture, stir until just combined, and then gently fold the raspberries in.
  • Divide the dough in half. With each half, create an 8-inch circle on a floured countertop so that you have two circles. Now cut both circles of dough into 8 wedges each so that you have a total of 16 wedges. Place the wedges onto the prepared baking sheets and bake for 15 minutes or until lightly browned.
  • Remove from the oven and let cool. Place the remaining ⅓ cup chocolate chips in a microwave-safe bowl and microwave for 30-second intervals while stirring in-between until the chocolate has melted completely. Use a large spoon to drizzle the melted chocolate over the cooled scones and let set. Serve and enjoy!
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Notes

  • Try semisweet chocolate in place of the white chocolate if you want to experiment.
  • Fresh strawberries or blackberries would also work in place of the raspberries.
  • Swap the heavy cream for buttermilk or full-fat vanilla yogurt for a very similar, but slightly different result.
  • Many cookie and cake recipes tell you to bring the ingredients to room temperature first, but that is NOT true of scones! Use chilled ingredients. If the butter is too soft it will melt too fast during baking and the scones will come out too fragile and flaky.

Nutrition Facts

Calories: 380kcal (19%), Carbohydrates: 44g (15%), Protein: 6g (12%), Fat: 20g (31%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 65mg (22%), Sodium: 251mg (11%), Potassium: 283mg (8%), Fiber: 2g (8%), Sugar: 19g (21%), Vitamin A: 522IU (10%), Vitamin C: 4mg (5%), Calcium: 128mg (13%), Iron: 2mg (11%)
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course:
Dessert
cuisine:
American
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