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Best Raspberry White Chocolate Scones Recipe

Best Raspberry White Chocolate Scones Recipe


Description

Welcome to the world of indulgent baking! If you’re a fan of buttery, melt-in-your-mouth pastries, you’re in for a treat. This recipe for Raspberry White Chocolate Scones combines the tartness of fresh raspberries with the creamy sweetness of white chocolate. Perfect for breakfast, brunch, or an afternoon tea, these scones will quickly become a household favorite. Let’s get baking!


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup heavy cream (+ extra for brushing)
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup white chocolate chips
  • Powdered sugar for dusting (optional)

Optional Substitutions:

  • Replace heavy cream with plant-based cream for a dairy-free version.
  • Use dark chocolate chips if white chocolate isn’t your preference.

Instructions

Step 1: Preheat Your Oven

Set your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 3: Add Butter

Cut in the cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Step 4: Combine Wet Ingredients

Pour in the heavy cream and vanilla extract. Mix gently until just combined—overmixing will result in tough scones.

Step 5: Add the Raspberries and Chocolate

Gently fold in the raspberries and white chocolate chips. Be careful not to crush the raspberries.

Step 6: Shape the Dough

Turn the dough onto a floured surface and pat it into a 1-inch-thick round. Use a sharp knife to cut into 8 wedges.

Step 7: Bake

Place the wedges on the baking sheet. Brush the tops with heavy cream for a golden finish. Bake for 18-22 minutes or until golden brown.

Step 8: Cool and Dust

Cool slightly on a wire rack and, if desired, dust with powdered sugar before serving.

Notes

  • Use frozen raspberries if fresh ones are unavailable—they hold their shape better in the dough.
  • Chill the dough for 10 minutes before baking to help the scones hold their structure.
  • Serve warm for the best flavor and texture.