White chocolate raspberry scones are soft, tender and flaky scones filled with tart raspberries and sweet white chocolate. Top these buttery raspberry white chocolate scones with a creamy vanilla glaze. They’re the best melt in your mouth, homemade raspberry scones that are perfect for breakfast or brunch.
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Why Should You Make This Recipe
I have recently gotten very into making scones after trying some from the store and thinking, “I can make this so much better.” My Easy Lemon Blueberry Scones are one of my favorites and helped me create a solid base scone recipe. These raspberry white chocolate scones are another scone recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky vanilla scone bursting with tart raspberries and creamy sweet white chocolate to the vanilla glaze, these berry white chocolate scones will delight your senses.
- Easy to make and bake. These raspberry scones taste like you just bought them from the best bakery in town, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, fold in the raspberries and white chocolate, shape into a thick disk, chill, cut and bake.
- Perfect for breakfast or brunch. These berry chocolate scones can easily be made in advance, frozen and baked straight from the freezer. They’re the perfect indulgent and elevated breakfast or brunch treat.
Ingredients
This recipe for white chocolate raspberry scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather sugar, all purpose flour, baking powder, salt and cold or frozen butter.
- Wet Ingredients: Gather a lightly beaten egg, heavy cream, vanilla extract, white chocolate and fresh or frozen raspberries.
Substitutions
Here are my recommended substitutions to make these melt in your mouth white chocolate and raspberry scones if you need them.
- Granulated Sugar: Maple sugar would also work well to make these scones refined sugar free.
- All purpose flour: Make these raspberry white chocolate scones, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill.
- Baking Powder: This acts as a leavener in this raspberry scone recipe.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half or regular plain or vanilla yogurt.
- Raspberries: You can fresh or frozen raspberries. If using frozen berries, do not let them thaw or overmix as this will cause a more muddied look. Also note that the baking time will be a bit longer if using frozen berries.
- White Chocolate: Feel free to use white chocolate bars chopped into small chunks or use white chocolate chips.
Variations
- White Chocolate Raspberry Drop Scones: Prepare the recipe as written through the step of folding in the raspberries. After folding in the raspberries, dump the scone dough onto a lightly floured surface. Gently gather and knead the scones 2 -3 times. Scoop the dough with a large spoon or cookie scoop. This white chocolate scone recipe should yield about 12 drop scones. Drop the scones onto a lined baking sheet or large plate. Freeze as directed in the recipe. Bake at 425 F for 12 - 18 minutes or until the tops are golden brown.
- Lemon Glaze: Lemon pairs beautifully with white chocolate and raspberry. Whisk 1 cup (120 g) powdered sugar with 1 -2 tablespoons (15 - 30 ml) lemon juice to smooth and well combined.
How To Make
Learn how to make white chocolate raspberry scones in a few easy steps.
- Whisk the flour, sugar, baking powder and salt together. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.
2. In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour the wet ingredients into the dry and gently incorporate. Fold in the white chocolate chips or chunks. Gently mix in the raspberries. Mix until the dough just comes together. There should be a few stray pieces of the dough.
- Transfer the white chocolate and raspberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush scones with the heavy cream. Bake in the oven at 425 F (218 C) for 12 - 16 minutes when using fresh raspberries and 16 - 20 minutes if using frozen raspberries. Scones should be nicely golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
How To Store, Freeze and Thaw
- Store: Store baked white chocolate and raspberry scones in an airtight container at room temperature the day they are made. Transfer the scones to the fridge for up to another 3 days.
- Freeze: Place the frozen unbaked white chocolate raspberry scone wedges in an airtight container in the freezer for up to 2 months. Bake from frozen in a fully preheated oven. Place the baked and fully cooled unglazed raspberry white chocolate scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper. Do not top with glaze if you plan on freezing the scones.
- Thaw: If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time. Baked and frozen scones can be heated straight from the freezer in the microwave. I recommend heating the scones in 20 second increments until they reach your desired temperature.
M’s Expert Tips
- Use very cold butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer a couple of hours before you plan to make the scones.
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking. Pop the scones in the freezer while the oven fully preheats. This usually takes about 20 - 30 minutes.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the raspberry scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
FAQs
What is the secret to making good scones?
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
Why do you chill scones before baking?
This serves two purposes. One is to allow the glutens in the flour to rest and hydrate. The other is to help the butter fat resolidify before baking, creating beautiful flaky layers.
What causes scones to be hard?
This is usually the result of overmixing or overworking the dough. Knead the dough with a light hand and only until it just comes together.
Other White Chocolate and Raspberry Recipes to Try
If you try this White Chocolate Raspberry Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
White Chocolate Raspberry Scones Recipe
White chocolate raspberry scones are soft, tender and flaky scones filled with tart raspberries and sweet white chocolate. Top these buttery raspberry white chocolate scones with a creamy vanilla glaze. They’re the best melt in your mouth, homemade raspberry scones that are perfect for breakfast or brunch.
Equipment
- 2 large mixing bowls
- 1 whisk and flexible spatula or spoon
- 1 pastry cutter optional
- 1 baking sheet
- 2 sheets parchment paper
Ingredients
White Chocolate Raspberry Scones
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) white chocolate chips or chunks
- 1 cup fresh or frozen raspberries
Vanilla Glaze
- 1½ cup (180 g) powdered sugar
- 3 - 4 tablespoons (45- 60 ml) heavy cream or half and half
- ½ teaspoon vanilla extract
Instructions
- Whisk the flour, sugar, baking powder and salt together. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.2½ cups (300 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt , 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream and vanilla extract until well combined.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract
- Form a little well in the center of the flour and butter mixture. Pour the wet ingredients into the dry and gently incorporate.Fold in the white chocolate chips or chunks. Gently mix in the raspberries. Mix until the dough just comes together. There should be a few stray pieces of the dough.1 cup (170 g) white chocolate chips or chunks, 1 cup fresh or frozen raspberries
- Transfer the white chocolate and raspberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush scones with the heavy cream. Top with coarse sugar if you like.
- Bake in the oven at 425 F (218 C) for 12 - 16 minutes when using fresh raspberries and 16 - 20 minutes if using frozen raspberries. Scones should be nicely golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- If you would like to top the scones with a vanilla glaze whisk the powdered sugar with heavy cream and vanilla extract until smooth and well combined. Drizzle on top of the cooled scones and enjoy.1½ cup (180 g) powdered sugar, 3 - 4 tablespoons (45- 60 ml) heavy cream or half and half, ½ teaspoon vanilla extract
Notes
Store: Store baked white chocolate and raspberry scones in an airtight container at room temperature the day they are made. Transfer the scones to the fridge for up to another 3 days.
did you make this recipe?tag @olivesnthyme on Instagram
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