If you have a sweet tooth and enjoy the perfect balance of tart and creamy, then this Raspberry White Chocolate Scones Recipe is about to become your new favorite go-to treat. These scones combine the juicy burst of fresh raspberries with the rich, melting pockets of white chocolate, all baked into a tender, flaky pastry that is simply irresistible. Whether it’s a cozy weekend morning or an afternoon tea with friends, these scones bring an elevated charm with every bite.
Ingredients You’ll Need
What makes these scones so delicious is their straightforward, quality ingredients. Each one plays a crucial role—cold butter ensures flakiness, raspberries add freshness and color, white chocolate gives a luscious sweetness, and the basic dry ingredients build that perfect crumb. Here’s everything you need to make magic happen:
- Cold butter (½ cup, 1 stick): Using cold butter and grating it keeps the dough flaky and tender.
- All-purpose flour (2 ½ cups): The structural backbone of your scones.
- Sugar (½ cup): Adds a gentle sweetness that complements the berries and chocolate.
- Salt (½ teaspoon): Just a pinch to balance out the flavors.
- Baking powder (2 teaspoons): Helps the scones rise and become light.
- Eggs (2): Adds richness and helps bind the dough.
- Vanilla extract (1 teaspoon): Brings warm, aromatic notes to the batter.
- Heavy whipping cream (⅔ cup + extra): Adds moisture and richness, plus it’s used for brushing the tops to get a golden crust.
- Fresh raspberries (1 cup): Bursting with tart juiciness and vivid color.
- White chocolate chips (½ cup): Sweet, melty pockets of delight in every bite.
- Turbinado sugar (1–2 tablespoons): Adds a pretty sparkle and a bit of crunch on top.
How to Make Raspberry White Chocolate Scones Recipe
Step 1: Prepare the Butter
First things first, grate that cold butter using the coarse side of a cheese grater. This creates those lovely little butter flakes that help form flaky layers. Pop the grated butter back into the freezer to chill while you mix your dry ingredients. Chilling the butter throughout is key to flaky, tender scones.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and baking powder. This ensures all the leavening and seasoning elements are evenly distributed and ready to work their magic once combined with the butter and liquids.
Step 3: Combine Butter and Flour
Add your cold grated butter to the flour mix and gently blend with a fork. The goal here is to keep those lumps of butter intact because that’s what creates the flaky texture. Don’t overdo it—seeing some butter bits peeking through is exactly what you want.
Step 4: Add Wet Ingredients
In a separate bowl, whisk together the eggs, vanilla extract, and â…” cup of heavy cream until smooth. Pour this into the flour and butter mixture and stir just until everything is combined. Over mixing can lead to dense scones, so be gentle and quick.
Step 5: Fold in Raspberries and White Chocolate Chips
Carefully fold in the fresh raspberries and white chocolate chips with a spatula. Some berries will naturally break down, creating beautiful berry streaks in your dough—don’t worry, this adds flavor and color! Just avoid over mixing to keep some whole berries intact.
Step 6: Chill the Dough
Turn your dough out onto a sheet of plastic wrap and shape it into a disk. Wrap it up tightly and place it in the freezer for about 30 minutes. Chilling firms up the dough so it’s easier to cut and bake with a perfect rise.
Step 7: Preheat Your Oven
Set your oven to a toasty 425°F. A hot oven is crucial for scones to puff up beautifully and develop that gorgeous golden crust.
Step 8: Shape and Cut the Dough
After chilling, place the dough onto a parchment-lined baking sheet and gently press it into a 1-inch thick circle. Using a sharp knife, cut the disk into 8 equal wedges. Carefully ease the wedges apart to allow room for rising—not too close!
Step 9: Brush and Sprinkle
Brush the tops of each scone with heavy cream for a luscious glaze and sprinkle generously with turbinado sugar to add a sparkle and a bit of crunch once baked.
Step 10: Bake Until Golden
Bake the scones in your preheated oven for 18 to 20 minutes. When they’re a warm golden brown and smell like pure bliss, you know they’re done.
Step 11: Serve and Enjoy
Let the scones cool slightly and then serve warm. They are divine on their own or with some sweetened whipped cream, raspberry jam, or clotted cream for a truly indulgent experience.
How to Serve Raspberry White Chocolate Scones Recipe
Garnishes
Adding garnishes like a dollop of raspberry jam or a sprinkle of powdered sugar turns these scones from simple to spectacular. Fresh mint leaves also add a lovely contrast in color and a refreshing edge to the sweetness.
Side Dishes
Serve your scones alongside a hot cup of tea, coffee, or even a creamy latte to complement the rich white chocolate and tart raspberry flavors. A bowl of fresh berries or a small fruit salad makes for a fresh and light accompaniment.
Creative Ways to Present
Layer raspberry white chocolate scones on a beautiful tiered cake stand for a charming afternoon tea spread. You can also slice them in half and add a smear of cream cheese and jam for a decadent scone sandwich twist that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep leftover scones in an airtight container at room temperature for up to 2 days. For longer freshness, store in the fridge but bring them back to room temperature or warm slightly before serving to revive their texture.
Freezing
Wrap individual scones tightly in plastic wrap and place them in a freezer-safe bag or container. They can freeze well for up to 2 months. Freezing helps maintain their texture and flavor, so you can enjoy your Raspberry White Chocolate Scones Recipe anytime.
Reheating
To bring frozen or leftover scones back to life, microwave gently for 20-30 seconds or warm in a 350°F oven for about 5-7 minutes. This helps restore that tender, flaky texture and gooey white chocolate goodness.
FAQs
Can I use frozen raspberries instead of fresh?
You can use frozen raspberries, but thaw and drain them well before adding to the dough to avoid extra moisture, which could make the scones soggy.
What if I don’t have turbinado sugar for the topping?
Regular granulated sugar works in a pinch, but turbinado sugar gives a delightful crunch and sparkle that’s worth seeking out if you can.
Can I substitute white chocolate chips with regular chocolate?
Absolutely! Dark or milk chocolate chips will give a different flavor balance but still taste amazing. Just expect a less sweet and richer scone.
How do I make my scones more flaky?
Keep your butter cold, avoid over mixing the dough, and chill before baking—these are the secret steps to perfect flaky scones every time.
Are these scones good for breakfast?
Definitely! They are a fantastic treat for brunch or breakfast, pairing wonderfully with coffee and your favorite morning beverages.
Final Thoughts
This Raspberry White Chocolate Scones Recipe is a heartwarming, delicious way to treat yourself or your loved ones. The combination of juicy raspberries and creamy white chocolate baked into tender scones is something you’ll want to make again and again. So dust off your mixing bowls, warm up your oven, and enjoy the cozy comfort these scones bring to any table!
Print
Raspberry White Chocolate Scones Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these tender and buttery Raspberry White Chocolate Scones, perfectly balanced with sweet white chocolate chips and fresh raspberries. Ideal for a special breakfast or afternoon tea, these golden-baked scones boast a flaky texture with a touch of sweetness from turbinado sugar on top.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
Wet Ingredients
- ½ cup cold butter (1 stick)
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup heavy whipping cream (plus 1–2 tablespoons additional for brushing)
Add-ins
- 1 cup fresh raspberries
- ½ cup white chocolate chips
- 1–2 tablespoons turbinado sugar (for topping)
Instructions
- Grate the Butter: Grate the cold butter using the coarse side of a cheese grater to create larger shreds, then place the grated butter in the freezer to keep it chilled while preparing other ingredients.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder until evenly combined.
- Incorporate Butter: Add the chilled grated butter to the flour mixture. Using a fork, lightly blend the butter into the flour, leaving many lumps to ensure a flaky texture without fully incorporating the butter.
- Combine Wet Ingredients: In a small bowl, whisk together the eggs, vanilla extract, and 2/3 cup heavy cream. Pour this wet mixture into the flour and butter mixture, stirring just until combined to avoid overmixing.
- Add Raspberries and White Chocolate: Gently fold fresh raspberries and white chocolate chips into the dough with a spatula. Some berries may break down; fold carefully to preserve texture without overmixing.
- Chill the Dough: Turn the dough onto plastic wrap and shape it into a disk. Wrap tightly and freeze for 30 minutes to firm up the dough, making it easier to shape and cut.
- Preheat Oven: Set the oven to 425°F (220°C) to prepare for baking the scones.
- Shape and Cut Dough: Remove the chilled dough from the freezer, place on a parchment-lined baking sheet, and gently press into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 wedges.
- Space the Scones: Carefully separate the wedges by moving them slightly apart to about ½ inch spacing. Reshape gently with your fingers if needed, as the dough is soft.
- Brush and Sugar: Brush the tops of each scone lightly with additional heavy cream using a pastry brush, then sprinkle turbinado sugar evenly over the tops for a sweet, crunchy finish.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the scones turn golden brown on top and are cooked through.
- Serve: Enjoy warm with accompaniments such as sweetened whipped cream, butter, raspberry jam, or clotted cream.
Notes
- Keep the butter cold until baking to achieve flaky, tender scones.
- Do not overmix the dough to avoid tough scones.
- Handle the dough gently when folding in raspberries to prevent too much crushing.
- Allow scones to cool slightly before serving to finish setting the texture.
- You can substitute frozen raspberries if fresh are unavailable, but reduce mixing time to minimize berry breakage.
- Turbinado sugar adds a nice crunch and sweetness to the scone tops; regular sugar can be used if needed.
