White Chocolate Raspberry Scones

These white chocolate raspberry scones are soft and moist with delicious crispy edges when freshly baked. They're made with juicy raspberries and chunks of white chocolate scattered throughout.

Jump to:

• Why you'll love this recipe
• Tools
• Ingredient notes
• How to make white chocolate raspberry scones
• Storage
• Freezing
• Tips for success
• More scone recipes to try
• Recipe

Why you'll love this recipe

• Soft and fluffy scones. No dry scones here. These homemade scones are not like the dry and hard store-bought scones you may have had in the past.
• Crispy edges. Super satisfying crispy, buttery edges and extra crunch on top thanks to the coarse sugar topping.
• Juicy and tart raspberries. Nothing tastes better than tart berries in baked goods to balance out any heaviness. The raspberries also give these scones pops of beautiful colour.
• White chocolate chunks. The chunks of white chocolate throughout the scones add a lovely sweet and rich taste to complement the raspberries.
• Ready in less than an hour. These white chocolate raspberry scones are quick and easy to make. You can also make them ahead of time and bake them in the morning!

Tools

• Baking sheet - Obviously, you'll need a flat baking sheet or baking tray to bake your scones on. I'm using a 12x17" baking tray that can comfortably fit 8 scones.
• Dough blender (optional) - A dough blender is a handheld tool that helps cut butter into pea-sized pieces. It's not required since you can easily press the butter pieces in between your fingers but it's helpful because it does its job quickly and you don't need to touch the butter with your warm hands. If you have one, use it. If not, don't worry about it! If you make scones or pie crusts often, this is a handy tool to pick up.
• Bench scraper (optional) - A bench scraper is a versatile tool for cutting dough or scraping dough off surfaces. It makes it easy to lift up crumbly dough to fold it onto itself. Again, not necessary if you don't have one but it's handy to have on hand for various uses.
• Pastry brush - You'll need any kind of pastry brush to brush the scones with heavy cream before baking. There isn't really an exact alternative to this but I suppose you could always use the back of a spoon to spread the cream around. This is a useful tool for brushing egg wash and glazes onto pastries.

Ingredient notes

• All-purpose flour
• Granulated sugar
• Baking powder - Yes, we're using a full tablespoon here. The baking powder is an important part of the rise of these scones. If you haven't used your baking powder in a while, make sure it's still active by mixing a small amount with water. If it fizzes, it's good to go.
• Salt
• Unsalted butter - Your butter should be cold, straight from the fridge. I would even cut the butter into cubes and return it to the fridge while you prepare your other ingredients just to make sure it's very cold. Cold butter melts when baked and creates little pockets in the dough which makes scones fluffy.
• Egg - This should also be cold, straight from the fridge. Easy enough!
• Heavy cream - Also cold. Whipping cream with a lower fat content also works here. Do not substitute with milk of any kind as I don't think the consistency is thick enough.
• Vanilla extract
• Raspberries - Fresh raspberries work best. They won't add excess moisture to the dough (which can prevent your scones from rising and make them unpleasantly wet). Frozen raspberries can work but they're a little harder to work with. If using frozen raspberries, don't thaw them. Be sure to coat them in flour and try to keep them frozen/cold until you can get the scones in the oven.
• White chocolate - Use any white chocolate you like. You can chop up a white chocolate bar or use white chocolate chips. If you want more white chocolate flavour, you can melt some in the microwave and drizzle it over your baked scones at the end.
• Coarse sugar - For sprinkling on top of the scones for a satisfying crunch. Use any coarse sugar like turbinado sugar, demerara sugar, or large sugar crystals typically used on pastries and crusts.

How to make white chocolate raspberry scones

Prep - Line a baking sheet with parchment paper and set aside.

Mix dry ingredients - In a large mixing bowl, stir together flour, sugar, baking powder, and salt.

Cut butter into flour - Add the cubed butter and toss to coat in the flour mixture. Use a dough blender or your fingers to break the butter down into pea-sized pieces, tossing to mix into the flour occasionally.

Mix wet ingredients - In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.

Mix wet into dry - Make a well in the middle of the flour mixture. Pour the egg mixture into the well. Mix it all together until it forms a soft, shaggy dough that holds together when pressed.

Raspberries - Toss the raspberries in flour until coated and then add them to the dough.

White chocolate - Add the white chocolate chunks. Gently fold the raspberries and white chocolate into the dough a few times just until they're distributed.

Press dough together - Turn the dough out onto a lightly floured surface. Use your hands to press the dough together. If it's too floury and won't hold together, you can fold it onto itself 1-2 times but don't knead or overwork the dough. Press the dough into a flattened disc shape about 1" thick.

Cut wedges - Use a bench scraper or a knife to cut the dough into 8 wedges. Transfer the wedges to your lined baking sheet, leaving about 2" in between each scone.

Chill and preheat - Let the entire baking sheet chill in the fridge (in the freezer if you used frozen raspberries) while you preheat the oven to 400°F.

Brush scones - Right before baking, brush the scones with a thin layer of heavy cream. Sprinkle the tops of each scone with coarse sugar.

Bake - Bake scones for 18-20 minutes or until lightly golden brown. Let the scones cool on the baking sheet until firm enough to transfer to a wire rack or enjoy them warm.

Storage

These white chocolate raspberry scones can be stored in an airtight container at room temperature for up to 2 days. After that, they should go in the fridge for up to another 1-2 days. Or store them in the fridge to begin with for up to 4 days. Let them come back to room temperature before eating.

Freezing

These scones can be frozen by placing them in an airtight container, freezer bag, or wrapping them well in plastic wrap and/or aluminum foil and freezing them for up to 1 month.

Thaw in the fridge overnight, at room temperature for a few hours, or reheat in a toaster oven before serving.

Tips for success

• Keep the butter cold at all times. Pockets of cold butter that melt during baking are what make scones fluffy on the inside with crisp edges on the outside. Work quickly with the dough and use all cold ingredients, straight from the fridge.
• Don't overwork the dough. Overworked scone dough becomes dense and tough. Overworking the dough after the raspberries are added also crushes them and causes the juices to bleed into the dough. The dough should only be mixed until the flour is mostly saturated and the dough holds together when pressed. It should be pressed together and folded onto itself only 1-2 times to help the dough stick together. There's no need to knead the dough.
• Keep the raspberries dry. Always pat raspberries dry with a paper towel after rinsing and cutting them (if they're too big). Coat them in flour to absorb the extra juices. If you're using frozen raspberries, this is even more crucial to prevent excess water from being incorporated into the dough. Work quickly and sprinkle with a bit of extra flour if the dough becomes too wet to the touch.
• Chill the scones before baking. Chilling the scones before baking helps the butter firm up and helps the dough hold its shape when baked. This creates tall, puffy scones that won't spread as much. You could also chill the scones in the fridge overnight and bake them in the morning.

More scone recipes to try

• Matcha Scones
• Blackberry Scones

Recipe