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Raspberry White Chocolate Chip Scones

Tender, buttery scones filled with tart raspberries and creamy white chocolate. Raspberry white chocolate chip scones are a delicious treat that are quick and easy to make. These bakery-style scones taste just like they came from your favorite coffee shop and are perfect for an afternoon snack or quick breakfast.

A pile of raspbery scones with white chocolate drizzle on a cake platter.
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What are Raspberry White Chocolate Scones?

Raspberry white chocolate scones are big, flaky, bakery-style scones filled with juicy raspberries and sweet white chocolate. The top of the scones are golden and crisp and finished with a white chocolate drizzle.

This is an easy scone recipe made with simple ingredients, and they take only 20 minutes to bake, making them the perfect scones for a quick treat with a cup of coffee or afternoon tea.

Because they call for frozen instead of fresh raspberries, these delicious scones can be made any time of the year.

The flavor combination of raspberries and white chocolate is the perfect balance of flavors that is neither too sweet nor too tart. And if you don’t have raspberries, you can substitute blueberries, blackberries, or strawberries without any issues.

Ingredients

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

Ingredient Notes & Substitutions

All-purpose flour – All-purpose flour works best for these scones. We highly suggest weighing the flour rather than using a measuring cup for the best results.  If you prefer, whole wheat flour may be used, but you may need more liquid, and the texture will be slightly different. 

Sugar – This recipe uses a small amount of granulated sugar.  

Baking powder – Baking powder is the leavening agent used to give these scones their lift.  For best results, make sure your baking powder is fresh. 

Butter – We use salted butter in all our recipes, but if you are salt-conscious, you can use unsalted.  Please ensure the butter is cold, as this gives the scones a light, flaky texture. 

Milk – We use 2% milk when making our scones, but you can use heavy cream or buttermilk. You may need to add more than the recipe calls for when using heavier fat dairy to obtain the right consistency in your dough.

Raspberries – Frozen raspberries are recommended for this recipe as the delicate berries will hold up better when mixed, making the dough easier to work with. If you don’t like raspberries, try blueberries, blackberries, strawberries, or cranberries instead.

White chocolate – We use white chocolate chips as they are easy to find and work with, and you don’t have to chop them. You can use white chocolate chunks or chopped white chocolate bars. When selecting white chocolate, read the ingredients; you want to look for one that contains cocoa butter.

You will also need:

  • Salt
  • Vanilla extract
Ingredients for raspberry white chocolate scones.

Step by Step Instructions

Step 1 – Whisk the flour, sugar, spices, and baking powder in a large mixing bowl.  Then, add the cubed butter.

Step 2 – Cut the cold butter into the dry ingredients using a pastry blender or two knives until it resembles coarse crumbs.  The butter should be no larger than the size of a pea. 

An image showing flour and cubed butter in a glass mixing bowl and a second showing the butter mixed in with a pastry blender.

Pro-Tip: If you don’t want to work on cutting the butter into the dry ingredients, you can use frozen, grated butter instead. It works well and is super easy.

Step 3 – Stir the white chocolate chips into the dry ingredients, then make a well in the center. Pour the wet ingredients into the well. Mix the wet and dry ingredients, then fold in the frozen raspberries.

Step 4 – Turn the dough onto a lightly floured surface, then form it into a ball, gently press it into a circle approximately 8 inches in diameter, and cut into wedges. It is normal for this part to be a bit messy as the berries soften and thaw; if the top feels too wet, add a sprinkle of flour.

Dough in a bowl with raspberries and dough on a pastry mat pressed into a circle and cut into wedges.

Step 5 – Transfer scones to a parchment-lined baking sheet and then pop them in the oven for 20 minutes until golden brown. Using a pie lifter will make transferring them easier, as the bottoms may be a bit wet from the berries.

Step 6 – Let the scones cool for about 10 minutes, then melt the remaining white chocolate and drizzle over the tops of the scones.

Eight unbaked scones on a parchment lined baking sheet and a second image with bowl of melted white chocolate beside baked scones.

Pro-Tip: If you don’t want all the work of rolling and cutting the dough, you can easily turn these into drop scones. After mixing, simply drop the scone dough by large spoonfuls onto a prepared baking sheet and bake as directed.

Raspberry scones with white chocolate drizzle and a bowl of raspberries.

Equipment

While you don’t need any special equipment for this recipe, a few things will make things easier.

Large bowl – You will want a large mixing bowl; choose one slightly larger than you need.  You can use metal, glass, or ceramic. 

Wooden spoon or spatula – I like using a stiff rubber spatula when mixing scone or biscuit dough, but you can use a wooden spoon

Pastry blender – A pastry blender, or pastry cutter, will make cutting the butter into the dry ingredients easier without melting it.  You can use two knives instead, but getting the perfect texture tends to be a bit messier and more challenging. 

Baking sheet – All you need is a standard baking sheet, a 9×13 size will work, but a half sheet pan size is recommended.  

Parchment paper – Parchment paper is one of my favorite baking tools.  Parchment paper creates a non-stick surface on the baking sheet without adding extra oil, butter, or spray, making clean-up easy. 

Storage

These scones are best eaten fresh, the same day they are baked, but if you must store them, they will stay freshest when stored in an airtight container in the refrigerator. They should keep for about 3 days.

They can also be frozen in airtight containers or freezer bags for up to 3 months.

If you plan to freeze them, we suggest leaving the white chocolate drizzle off and popping the scones in the oven before serving to refresh them and crispen the top, then adding the drizzle before serving.

Top Tips & FAQS

  • The perfect scone or biscuit dough will be slightly sticky but not wet.  Be careful not to overmix the dough or add too much flour; the baked product will be tough and dry.
  • We recommend using frozen raspberries in this recipe as fresh will soften when mixed with the dough and cause it to be sticky and hard to work with. If you use fresh, you may need to add more flour to make the dough workable.
  • For best results, we recommend weighing the ingredients.  Flour moisture and density per cup can vary depending on the brand, the type of flour, and the humidity in the air.
Can I freeze scones?

Scones freeze very well. Store them in an airtight container or ziplock bag for up to three months.

Why are my scones dry?

Dry scones result from either too much flour, not enough liquid, overworking the dough, or baking too long. We recommend weighing ingredients for the best and most consistent results.

A stack of raspberry white chocolate scones.

More Scone Recipes

Recipe

A stack of raspberry white chocolate scones.

Raspberry White Chololate Chip Scones

Tender, buttery scones filled with tart raspberries and creamy white chocolate. Raspberry white chocolate chip scones taste like they came from your favorite coffee shop.
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Course: Biscuits & Muffins
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 383kcal
Author: Deanna

Ingredients

  • 2 ½ cup (325g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 tsp (7g) kosher salt or ½ teaspoon table salt
  • 1 Tbsp (12g) baking powder
  • ¾ cup (177ml) 2% milk
  • 1 tsp (5ml) vanilla extract
  • ½ cup (110g) salted butter cold & cut into cubes
  • 1 cup (190 g) white chocolate chips divided
  • ½ cup frozen raspberries

Instructions

  • Preheat the oven to 400°F and move the rack to the middle of the oven.
  • Whisk the flour, sugar, spices, and baking powder in a large mixing bowl.  Then, add the cubed butter.
  • Cut the cold butter into the dry ingredients using a pastry blender or two knives until it resembles coarse crumbs.  The butter should be no larger than the size of a pea. 
  • Stir ½ cup of the white chocolate chips into the dry ingredients, then make a well in the center. Pour the milk and vanilla into the well. Mix the wet and dry ingredients, then fold in the frozen raspberries.
  • Turn the dough onto a lightly floured surface, then form it into a ball and gently press it into a circle approximately 8 inches in diameter. Use a sharp knife to cut the scones into 8 wedges.
    It is normal for this part to be a bit messy as the berries soften and thaw; if the top feels too wet, add a sprinkle of flour.
  • Transfer scones to a parchment-lined baking sheet and then pop them in the oven for 20-22 minutes until golden brown.
    Using a pie lifter will make transferring them easier, as the bottoms may be a bit wet from the berries.
  • Transfer the scones to a cooling rack and let the scones cool for about 10 minutes.
  • Heat the remaining ½ cup white chocolate in the microwave until melted and smooth.
    Set the microwave to half power and heat the chocolate for 15-second intervals, stirring between intervals until you have a smooth consistency. If needed, you can add 1 teaspoon of vegetable shortening or solid coconut oil, which will help smoothen the chocolate.
  • Drizzle the melted chocolate over the cooled scones, then serve as desired. The chocolate drizzle will solidify as it cools.

Nutrition

Estimated Nutrition Facts
Raspberry White Chololate Chip Scones
Amount per Serving
Calories
383
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.5
g
Sodium
 
415
mg
18
%
Carbohydrates
 
46
g
15
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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THIS POST MAY CONTAIN AFFILIATE LINKS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.