White Chocolate Raspberry Scones

Now, I love a good scone. And I've made my fair share of them over the years. Therefore the fact that I said that these might be my favorite scones ever after I took a bite.... Well, that's a pretty big deal. These White Chocolate Raspberry Scones are a scrumptious combination of buttery, flaky pastry, tart raspberries, and sweet white chocolate, topped with vanilla glaze.

And they make your kitchen smell spectacular.

White Chocolate Raspberry Scones

Here's why you'll love this recipe

These scones are perfect for a quick breakfast, a special dessert or even an impromptu afternoon tea party. The dough freezes beautifully, making it easy to pop one into the oven when the craving strikes. And the vibrant, juicy raspberries, golden-brown pastry and drizzle of vanilla glaze make for a pretty presentation.

Plus, they are a fun and engaging baking project to do with kids (note my special guest baker in the video, located at the end of this post!)

White Chocolate Raspberry Scones on a baking sheet

Ingredients and ingredient notes

(As always, please check the recipe card, below, for quantities and notes.)

Ingredients for scones
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Kosher salt: sea salt or table salt may be substituted
  • Unsalted butter: make sure that the butter that you are using is very cold. You are not looking for "room temperature" or "softened" butter in this recipe (see FAQ section for more on this.) Use a high quality butter, if possible, as the buttery flavor really comes through in the baked scone. I'm a huge fan of both Plugra and Challenge butter brands.
  • Buttermilk: If you don't have buttermilk, mix one cup of milk with one tablespoon lemon juice or vinegar, then let it sit on the counter for 15 minutes before adding to the dough.
  • Fresh raspberries: Substitute any other berry or mixture of berries (for example: blueberries, blackberries, strawberries...huckleberries!) in the same quantity as the raspberries. I do not recommend using frozen berries for this recipe, since they add extra moisture to the dough and can result in soggy scones.
  • White chocolate chips: I found some mini white chocolate chips for this recipe, but you can use standard sized white chocolate chips, chopped white chocolate, milk, semisweet or dark chocolate chips instead
  • Large Egg
  • Cream, half-and-half, or milk: Each of these can be used interchangeably for the egg wash
  • Confectioners' sugar (optional): If you are making the optional Vanilla Glaze
  • Vanilla extract (optional): Pure extracts always deliver the best flavor, so try to avoid using imitation extracts

Step-by-step photos and instructions

Step 1

Preheat oven to 400F degrees and then line two baking sheets with parchment paper. Combine flour, sugar, baking powder, salt and cold butter in the bowl of a food processor. Pulse the processor 8-10 times, until the flour and butter mixture resembles a coarse meal or the butter is the size of small peas.

Step 2

After that, transfer the mixture to a large bowl. Add buttermilk and mix until just combined and the dough starts to stick together (it will still be crumbly.) Add raspberries and white chocolate and mix to blend, but try to avoid breaking up the raspberries too much.

Step 3

Divide the dough between the two baking sheets lined with parchment. Pat or shape the dough into two approximately 6-inch rounds, 1½ inches thick.

Step 4

Cut each round into six equal wedges and space them apart on the baking sheets so they have room to grow. Make egg wash: Whisk egg with milk or half-and-half and then brush tops of scones with the egg wash.

Step 5

Bake scones 25-35 minutes, until tops are a rich golden brown and the scones are firm when lightly pressed. Remove from oven and cool 5 minutes before glazing (optional) or serve. 

Prepare glaze, if using: Whisk confectioners' sugar with 3 tablespoons half-and-half or milk and vanilla extract. Add more half-and-half or milk if necessary, 1 teaspoon at a time, to get a thick but pourable glaze. Drizzle glaze over warm scones using the whisk or a small spoon. Let glaze set 5 minutes, and serve warm.

White Chocolate Raspberry Scones

Video tutorial: White Chocolate Raspberry Scones in action!

Frequently asked questions

Can scones be prepared in advance?

Yes! Form the dough into the disk(s) and double-wrap them tightly with plastic wrap.  Freeze scone dough for up to one week and refrigerate for one day.  Thaw the frozen dough overnight in the refrigerator before cutting into wedges and baking. Freeze unglazed baked scones for up to two weeks, sealed in plastic wrap or zip-top bags. Reheat on a sheet tray at 350F, covered with foil, for 10-15 minutes. Glaze after reheating.

Why does butter need to be cold when making scones?

Cold butter that has been cut into small pieces (or even grated) is easier to distribute evenly throughout dough for scones or other pastries.
During the baking process, the butter creates small pockets of fat that melt, creating steam that puffs up the dough, resulting in a flaky, layered texture.
Alternatively, soft or melted butter creates a dough that is more dense and heavy. Make sure you butter is very cold when making scones, pie crust or pastries.

Can scones be made gluten-free?

Yes! Substitute equal amounts of your favorite gluten-free flour mix for the all purpose flour in the recipe and add 1 teaspoon xanthan gum to the dry ingredients.

Can I make these scones without a food processor?

Yes. Whisk the dry ingredients in a large bowl. Add the chilled butter pieces to the bowl and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

How do I make a substitute for buttermilk?

You can make a substitute with lemon juice or vinegar and milk. Mix one tablespoon vinegar or lemon juice with one cup of milk, then let it sit for a few minutes until it thickens.

Check out some more of my best breakfast recipes!

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!

White Chocolate Raspberry Scones on parchment paper.

White Chocolate Raspberry Scones

Julie Hession
Combining the sweetness of white chocolate with the tartness of raspberries in a flaky, buttery scone, this recipe is certain to make you extra popular with friends and family. Mix the dough in minutes and bake them right away, or shape the scones and freeze them to bake later!
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 scones
Calories 390 kcal
5 from 21 votes
Print Recipe Pin Recipe

Equipment

  • 1 food processor (optional, see Notes)
  • 1 pastry brush

Ingredients
 
 

  • 3 cups all-purpose flour
  • cup granulated sugar
  • tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ pound unsalted butter (cold, cubed)
  • 1 cup buttermilk
  • 2 cups raspberries (fresh)
  • 1 cup white chocolate chips
  • 1 large egg
  • 2 tablespoon half-and-half (can sub. milk or cream)

Vanilla Glaze (optional)

  • cups confectioners' sugar
  • 3-5 tablespoon half-and-half
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat oven to 400F degrees. Line two baking sheets with parchment paper.
  • Combine flour, sugar, baking powder, salt and cold butter in the bowl of a food processor.
  • Pulse the processor 8-10 times, until the flour and butter mixture resembles a coarse meal or the butter is the size of small peas.
  • Transfer the mixture to a large bowl. Add buttermilk and mix until just combined and the dough starts to stick together (it will still be crumbly.) Add raspberries and white chocolate and mix to blend. Try to avoid breaking up the raspberries too much--some is ok.
  • Divide the dough between the two baking sheets lined with parchment.
  • Pat or shape the dough into two approximately 6-inch rounds, 1½ inches thick. Cut each round into six equal wedges and space them apart on the baking sheets.
  • Make egg wash: Whisk egg with milk or half-and-half. Brush tops of scones with egg wash.
  • Bake scones 25-35 minutes, until tops are a rich golden brown and the scones are firm when lightly pressed. Remove from oven and cool 5 minutes before glazing (optional) or serve.
  • Prepare glaze, if using: Whisk confectioners' sugar with 3 tablespoons half-and-half or milk and vanilla extract. Add more half-and-half or milk if necessary, 1 teaspoon at a time, to get a thick but pourable glaze. Drizzle glaze over warm scones using the whisk or a small spoon. Let glaze set 5 minutes, and serve warm.

Video

Notes

While a food processor is helpful in this recipe, it is not required to make the scones. As an alternative, whisk the dry ingredients in a large bowl. Add the chilled butter pieces to the bowl and use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.  Proceed with adding the buttermilk.
To make these scones in advance, form the dough into the rounds and double-wrap them tightly with plastic wrap.  Freeze scone dough for up to one week and refrigerate for one day.  Thaw the frozen dough overnight in the refrigerator before cutting into wedges and baking.  You can also pre-shape the individual scones into wedges and freeze to bake one or two at a time.  Freeze unglazed baked scones for up to two weeks, sealed in plastic wrap or zip-top bags. Reheat on a sheet tray at 350F, covered with foil, for 10-15 minutes. Glaze after reheating.  Bake and glazed scones will keep for up to 3 days, covered, at room temperature.  

Nutrition

Calories: 390kcal | Carbohydrates: 58g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 303mg | Potassium: 153mg | Fiber: 2g | Sugar: 17g | Vitamin A: 561IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Similar Posts

27 Comments

  1. 5 stars
    What really caught my attention is the glaze! It sounds delicious. I have never tried something like that.

5 from 21 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating