These raspberry and white chocolate scones are filled with tart raspberries and sweet white chocolate in a light, tender scone.
I love baking scones — from blackberry and strawberry to bacon cheddar and chocolate chip — and this raspberry and white chocolate version is a favorite. If you’re new to scones, think of them as slightly sweet biscuits: flaky, tender, and perfect with coffee or tea. Inspired by classic British scones but adapted for a lighter, flakier texture, this recipe is an easy base you can customize with different fruits or chocolates.
Why this recipe works
- Simple: Basic pantry ingredients and straightforward steps make these scones easy to bake at home.
- Flaky: Grating cold butter and folding it in leaves small pockets of butter throughout the dough that steam during baking, creating a delicate crumb.
- Balanced flavor: The tartness of raspberries and the creaminess of white chocolate give each bite a pleasant sweet-tart contrast.
Ingredient notes
- All-purpose flour: Provides structure; measure carefully to avoid dense scones.
- Sugar: Granulated sugar sweetens the dough and can be adjusted to taste.
- Baking powder: Gives lift and a light texture.
- Salt: Balances sweetness and enhances flavor.
- Unsalted butter: Cold and grated or cubed for even distribution and flakiness.
- Raspberries: Frozen raspberries work well because they bleed less; handle gently to avoid crushing. Fresh berries can be used instead.
- White chocolate: Use quality chips or chopped white chocolate for creamy pockets throughout the scones.
- Heavy cream: Adds richness and helps bind the dough; you can substitute buttermilk with a small addition of baking soda (½ tsp) if desired.
- Vanilla extract: A touch of vanilla enriches the overall flavor.
Ingredient swaps
If you need to adapt the recipe, try these substitutions:
- Swap all-purpose flour for whole wheat for a nuttier flavor (expect denser scones).
- Use raw cane sugar or coconut sugar in place of granulated sugar.
- Substitute raspberries with blueberries or strawberries for a different fruit scone.
- Replace heavy cream with buttermilk and add ½ teaspoon baking soda to maintain proper rise.
Step-by-step photos
Full ingredient list and instructions are provided in the recipe card below.
Start by whisking the dry ingredients in a large bowl, then grate cold butter using a box grater or cut it into small cubes.
Work the butter into the flour with a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs. Gently fold in the raspberries and white chocolate so the fruit doesn’t get crushed.
Stir the heavy cream and vanilla together, then add to the dry mixture and mix just until incorporated — overmixing will make the scones tough.
Turn the dough onto a lightly floured surface, shape it into a 1-inch-thick disc, and cut into 8–10 wedges depending on desired size.
Place the wedges on a parchment-lined baking sheet, brush the tops with a little heavy cream, sprinkle with sugar, and bake at 400°F for 18–20 minutes until golden on top.
FAQs
They’re similar but not identical. Traditional British scones often include eggs, while American biscuits typically do not. This recipe omits the egg for a lighter, flakier scone, but you can replace ¼ cup of the cream with an egg if you prefer a richer texture.
Yes. Frozen berries reduce bleeding; if using dried raspberries, reduce the amount to ¾ cup to avoid overly dry dough.
Sticky dough can result from overmixing or insufficient flour. Add flour one tablespoon at a time until it’s manageable but still slightly tacky.
They should be golden on top and a toothpick inserted into the center should come out clean. The interior may be slightly moist but not wet or doughy.
The key to light and flaky scones
Keep ingredients cold and avoid overworking the dough. Grate or cube frozen butter and incorporate it into the flour so small pieces remain; these melt and steam during baking to create flaky layers. Handle the dough gently and shape it quickly.
Freezing instructions
You can freeze the scones before or after baking:
- Freeze before baking: Cut wedges, place them on a baking sheet, and freeze for 1 hour. Store frozen wedges in a bag or container. Bake from frozen, adding a few extra minutes, or thaw overnight in the fridge and bake as directed.
- Freeze after baking: Cool baked scones completely, freeze on a sheet for 1 hour, then transfer to a bag. Reheat from frozen in a 300°F oven for about 10 minutes or microwave briefly.
Equipment
Helpful tools include a box grater (for shredding cold butter), a large mixing bowl, a pastry cutter or two knives (to blend butter into flour), and a baking sheet lined with parchment paper.
Pro tips / recipe notes
- Use very cold or frozen butter for best flakiness.
- To reduce raspberry bleed, consider freeze-dried raspberries.
- Do not overwork the dough — mix just until combined.
- Chill shaped scones in the freezer for 15 minutes before baking to firm the butter and improve rise.
- Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Similar recipes
- Maple scones
- Cheese and chive scones
- Jam scones
- Apple scones
- Cherry scones
If you try this raspberry and white chocolate scone recipe, share how it turned out in the comments. Enjoy them warm with butter, jam, or a cup of coffee for a delicious breakfast or snack.
Raspberry and White Chocolate Scones
Ryan Beck
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp baking powder
- ½ tsp sea salt
- ½ cup unsalted butter, cold
- 1 cup raspberries, frozen and diced
- ½ cup white chocolate
- ¾ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Grate or finely dice the cold butter and blend it into the flour mixture until it resembles coarse crumbs. Gently mix in the raspberries and white chocolate.
- Combine heavy cream and vanilla, then add to the flour mixture and stir until just combined. Avoid overmixing.
- Turn dough onto a floured surface, knead briefly, and form into a 1-inch-thick circle. Cut into 8–10 wedges.
- Place wedges on a parchment-lined baking sheet, brush with heavy cream, sprinkle with sugar, and freeze for 15 minutes while preheating oven to 400°F.
- Bake 18–20 minutes until golden on top. Cool on a wire rack.
Notes
- Use very cold or frozen butter for best flakiness.
- Freeze-dried raspberries reduce bleeding for a cleaner appearance.
- Do not overwork the dough; mix until just combined.
- Chill shaped dough for 15 minutes before baking to improve rise and flakiness.
- Store leftovers at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
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