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white chocolate raspberry scones on plate with books in background
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White Chocolate Raspberry Scones

White Chocolate Raspberry Scones are bursting with fresh raspberries and white chocolate chips. Tender moist scones are perfect for breakfast, brunch, or afternoon treat.
Keyword: baking, raspberry, scones, white chocolate, white chocolate raspberry scones


  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (1 stick) frozen grated butter (see notes)
  • 1/2 cup white chocolate chips
  • 1 egg
  • 1 cup heavy cream
  • 1/2 cup fresh raspberries (see note)


  • Preheat your oven to 425 degrees and line a baking sheet with a silicon baking mat or parchment paper.
  • In a large bowl, combine flour, sugar, baking powder, and salt - whisk together. Grate frozen butter using a box grater (the large grating side) or use a food processor.
    Easy Clean Up Tip: I don't own a food processor and find that the box grater is quick and only one gadget to wash over the few parts of the food processor.
  • Toss frozen grated butter into the flour mixture, no need to knead or cut the butter in as it's already coated with the flour and in small pieces. Add in the white chocolate chips and toss once, lightly.
  • In a small bowl, whisk the egg and cream together. Pour into flour/butter mixture and combine until the dough sticks together, it will be a bit sticky. Add in the fresh raspberries and gently mix into dough. I use my hands for this. The raspberries will break apart, this is normal and okay. Once combined, you may need to add a tablespoon or two of flour to help the dough not be too sticky.
  • On a lightly floured surface and floured hands, pat dough into a circle, about 1/2 inch to 3/4 inch thick. Cut dough into 8 triangles and place on scones onto prepared baking sheet.
  • Bake for 10 - 12 minutes until just lightly browned on top. Allow to cool on wire rack slightly. Best served warmed but they are just as delicious at room temperature. Eat within 1 or 2 days.
  • You can freeze scones. Once you have the dough cut into triangles, wrap tightly with plastic wrap and store in freezer safe bag or container in the freezer. Then to bake, simply preheat oven as above and add a couple of minutes to baking time. Can be frozen for up to a month.


The most important thing to make sure of is that your butter is super COLD. In fact, freeze your butter. Then grate the frozen butter after you have your dry ingredients combined. Why does the butter need to be cold? Because when you are making scones you want the butter to remain as cold as possible so it will be easier to cut into your dry ingredients. It will also help the scones be light and not dense.
Be sure your egg and milk are COLD, too. Cold ingredients make for tender, moist, and flaky scones.
Another important tip is to check the date on the baking powder - it's got to be fresh or the scones won't rise as they should.
Don't overwork the dough, this will make the butter turn warm and also the scones can turn out dry and dense.
If you're using fresh fruit, as in this recipe, the dough will be a bit more wet than if you're not using it. That's okay - you may need to add a tad more flour and a bit on your hands to pat out the dough.
You can use frozen fruit, just thaw and drain well before adding to dough.