White Chocolate Raspberry Scones

White Chocolate Raspberry Scones are delicious as a sweet brunch item or as dessert! This scone recipe marries the sweetness of white chocolate with tanginess of raspberries to make a very tasty little treat.

Scones are fantastic little things. Dessert for breakfast has always been an idea I like, and scones are an excellent example of this. These white chocolate raspberry scones are intended to be sweet, flaky, tender, and just pretty darn easy to eat.

Of course, scones are not just a sweet breakfast item – they’re fantastic desserts, and wonderful at teatime or any time you’re looking for a sweet snack.

If you’re anything like me though, plan ahead – I find I always eat my raspberries before I’m ready to bake with them! (I literally buy a second “sacred” pack of raspberries to bake with.)

You can also watch the White Chocolate Raspberry Scones recipe video on YouTube!

Ingredients

Here’s a quick summary of the main ingredients required to make this white chocolate raspberry scone raspberry:

• All-purpose flour
• Granulated sugar
• Baking powder
• Butter
• White chocolate
• Eggs
• Lemon zest
• Whipping cream
• Raspberries

Tips to make the best White Chocolate Raspberry Scones

There are essentially three key tips to making perfect scones every time.

Cold ingredients (butter, eggs, cream etc.) lead to flakier, more delicious scones.

Chilling the scone dough helps to relax the gluten in the flour. This means more tender scones with added height. It also means that the fat content within the scones has been chilled, leading to a flakier final scone.

Overmixing is the enemy. The goal is flaky, not ruined…so while mixing is necessary, be careful not to overmix to the point that your gluten is overworked, and your scones become dense and chewy.

How to wash raspberries

This isn’t a massively important step, but knowing how to wash your berries can help you get an ever so slightly better result. Why? Because you won’t damage the structure of the berries until you actually choose to do so.

Instead of simply running water over your berries, gently wash them in a bowl of water with a teaspoon of white distilled vinegar mixed in. A quick and gentle wash will suffice! If you leave the raspberries in the vinegar-water too long, they can start to absorb the flavor of the vinegar, and you do not want your raspberries to taste like vinegar. (Trust me on this one, bestie!)

Lay your washed berries out over a few kitchen towels to dry. Easy peasy.

Can you use frozen raspberries in scones

Absolutely. Fresh berries are optimal, but frozen can be much more convenient at certain times of the year and in some locations.

Variation ideas

There are quite a few ways to create variations on chocolate raspberry scones. The easiest involve simple substitutions that can make big changes to the flavor palette. Of course, if you prefer a different scones recipe, you can check out my bakery-style Lemon Blueberry Scones.

White chocolate sauce

If you’re all about the sweetness, consider trying a white chocolate drizzle/sauce on top of your scones. To make this, simply melt white chocolate and drizzle it on top of the baked scones.

Dark chocolate sauce

If, like me, you love to up to the chocolate ante of any recipe you make, create a dark chocolate drizzle to pour over your white chocolate raspberry scones.

Swap white chocolate with dark chocolate chips

The easiest change to make that has a big impact is turning this recipe from white chocolate raspberry scones to dark chocolate raspberry scones – no other changes are needed, simply swap the white chocolate chips for an equal quantity of dark chocolate chips.

How to store scones

White chocolate raspberry scones can be stored in an airtight container for 3-4 days.

Can you freeze white chocolate raspberry scones

The unbaked dough can be frozen for up to one month.

Can you make scones ahead of time

Absolutely. Prepare the batter the night before, and bake in the morning.

Helpful tools

The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you). These small commissions help keep Chocolates & Chai going. Thank you.

This is the electric hand mixer I use for this recipe. You can totally go old school and mix the dough with a sturdy wooden spatula too.

If you like what I’m doing here, and you want to help, why not go ahead and become a Patron? You can support Chocolates & Chai for as little as the price of a cup of coffee!

And that’s it. What did you think of these white chocolate raspberry scones? Have you made them yet? Let me know in the comments below.

Don’t forget to follow me on Facebook, Pinterest, Instagram, YouTube and Twitter for all the latest. Or just sign up to be a part of my mailing list to have updates delivered straight to your inbox!

📖 Recipe

White Chocolate Raspberry Scones

---

• Author: Riz | Chocolates & Chai
• Total Time: 1 hour 30 minutes
• Yield: 6 scones 1x
• Diet: Vegetarian

Pin Recipe

Save Recipe Recipe Saved

Description

White Chocolate Raspberry Scones are delicious as a sweet brunch item or as dessert! This scone recipe marries the sweetness of white chocolate with tanginess of raspberries to make a very tasty little treat. 

---

Ingredients

Units USM Scale 1x2x3x

White Chocolate Raspberry Scone Dough

• 2 ½ cups (313g) all-purpose flour
• ½ cup (100g) granulated sugar
• ¾ teaspoon salt
• 1 tablespoon baking powder
• ½ cup (113g) cold butter, grated
• 4 ounces white chocolate, chopped
• 2 large eggs, room temperature
• 1 teaspoon lemon zest
• ½ cup (113g-152g) heavy whipping cream
• 1 ¼ cup frozen raspberries, sprinkled with a tablespoon of flour

 

Topping

• 2 tablespoons whipping cream, brushed on
• 2 tablespoons brown sugar

---

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. Using a fork, mix in the grated butter until completely incorporated. Then stir in in the chopped white chocolate.
3. In a separate mixing bowl, whisk together the eggs, lemon zest, and heavy whipping cream.
4. Add the egg mixture to the flour mixture; stir together until a dough is formed.
5. Gently fold in the frozen raspberries, folding the dough 3-4 times. (It’s okay, and totally normal for the raspberries to bleed a little.) 
6. Prepare a baking sheet with parchment paper, and a very light sprinkle of flour on the parchment paper. 
7. Transfer the dough onto the floured parchment paper, and work to form a circle, about ¾-inchs thick.
8. Chill the pan and the circular scone dough in the freezer for 45-60 minutes, uncovered. Preheat the oven to 425°F. Remove the chilled scones from the freezer, and slice the circle into 6-8 wedges. 
9. Gently separate the wedges, allowing there to be at least ½-inch space between them.
10. Brush each wedge with whipping cream (don’t forget to brush along the sides too!), and then sprinkle with brown sugar. 
11. Bake the scones in the middle of your oven for 18-25 minutes. Remove from oven and allow to cool on a wire rack. Serve warm, with a smile! 

Notes

• After you’ve sprinkled the frozen raspberries with flour, put them back in the freezer until it’s time to use them. You’ll need approximately 1 tablespoon of flour to to coat the frozen raspberries. 
• Chilling the dough will help to relax the gluten, making for more tender scones that rise a little higher. As it also chills the fat, it should result in a flakier scone too!
• If you happen to live in a particularly dry climate, you may need to increase the amount of whipping cream used in the dough ever-so-slightly. 

• Prep Time: 10 minutes
• Chill: 1 hour
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: White chocolate raspberry scones, white chocolate scones with raspberries