Raspberry White Chocolate Scones Recipe

This easy Raspberry Scones recipe is a wonderful brunch or breakfast idea. Made with fresh raspberries and a few simple ingredients, these delicious raspberry scones are the bomb.

We are all about sharing easy dinner and dessert ideas and this simple scone recipe is sure to please. 

Why You Will Love This Recipe

This easy scone recipe is made with only a handful of ingredients and fresh berries - Simple, delicious and ready in about 45 minutes

This recipe is very versatile as you can change up the berries easily. These make a delicious and tender scone full of raspberry flavor.

These buttery raspberry scones are topped with a white chocolate glaze. They are the best scones with cup of hot tea or coffee. So GOOD!

These delicious scones are perfect fluffy scone for an afternoon snack. 

Ingredients For Fresh Fruit Scones

This recipe only requires a few simple  ingredients. 

Flour - all purpose
Sugar - granulated
Butter - use cold butter
Milk - I use whole milk 
Egg - room temperature
Raspberries - be sure to use good quality fresh raspberries. Do not use any raspberries with dark spots or mold.
Salt
Baking Powder
White Chocolate Chips

Equipment and Kitchen Tools Needed

• large mixing bowl
• pastry blender
• sharp knife or bench scraper
• cutting board
• large baking sheet
• parchment paper
• wire rack (optional)
• microwave safe bowl

How to Make White Chocolate Raspberry Scones

Step By Step Instructions

1. Preheat oven to 425°
2. In a large bowl blend dry ingredients and butter with a pastry blender. 
3. Add wet ingredients to mixture
4. Add the fruit.
5. Mix until the dough becomes a sticky mass.
6. Move the dough to a floured surface and form into a circle that is about ¾" tall.
7. Cut the wedges from the dough,
8. Place scones on a prepared baking sheet in a single layer.
9. Brush each scone with a little sugar.
10. Bake until golden brown.
11. Drizzle with melted white chocolate when cool.

Pro Tips and Timesaver Shortcuts

• Use the middle shelf of the oven for best results. 
• Use parchment paper to cover the work surface
• It's ok if the fruit gets a little crushed while blending into the batter. It makes for a lovely fruit scone.
• You can use a food processor in place of the pastry blender to save some time.

Variations, Notes, and Substitutions

• If you do not have a pastry blender, two forks will work as well.
• You can divide the dough into two circles and make smaller size scones by cutting smaller pieces. Just ensure that the scones are about the same size so they will cook evenly. Baking time may be a little shorter by about 5 minutes.
• Heavy cream substitute for the milk for a richer scone
• You can replace the white chocolate topping with a dark chocolate topping or a lemon icing. Just add a little lemon juice to ¾ cup of powdered sugar for an easy glaze. 

Serving and Storage Suggestions

• These are great on a serving tray as a dessert or tea party bread.
• Store leftovers in an airtight container or wrapped well in a sheet of plastic wrap.

Recipe FAQs

Can you freeze Raspberry Scones?

Yes, however it is best to freeze the dough and pull out when ready to use. Freezing scones after cooking results in a dryer and less flavorful scone in my experience.

Can I use Frozen Raspberries for scones?

Yes you can but be sure that the raspberries are completely thawed before using.

How Can I Tell When Scones are Done?

Scones will be golden brown on the top and edges. They will also be golden brown on the bottoms.

More Homemade Scones Ideas

Blueberry Scones

Pumpkin Scones

Cinnamon Scones

Blueberry Raspberry Scone Recipe

Don't forget to bookmark this recipe.

📖 Recipe

Raspberry Scones with White Chocolate

Raquel Pineira

This easy Raspberry White Chocolate Scones recipe is a wonderful brunch or breakfast idea. These easy scones are perfect with afternoon tea.

5 from 49 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 16 minutes mins

Course brunch or dessert

Cuisine American

Servings 12

Calories 174 kcal

Equipment

• ▢
  Baking Sheet
• ▢
  large mixing bowl
• ▢
  pastry cutter

Ingredients

  

1x2x3x

• ▢ 2 cups all purpose flour
• ▢ ½ cup sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ ½ cup butter cut into small pieces
• ▢ ½ cup milk
• ▢ 1 egg
• ▢ ¾ cup blueberries and raspberries sliced mixed together
• ▢ 2 tablespoons sugar for topping
• ▢ ⅔ cup white chocolate chips

Instructions

 

• Preheat oven to 425° .
• In a large bowl, mix together flour, sugar, baking powder, salt and butter thoroughly.
• 3.Add to the flour mixture the egg and milk until blended. Add the fruit, just until moistened.
• Knead the dough against the bowl until the dough starts sticking together.
• Transfer dough to a floured surface and form into about an 8" round circle.
• Cut the scone dough into wedges with a pastry cutter.
• Place each wedge on a cookie sheet lined with parchment paper 2" apart on a prepared baking sheet.
• Brush each piece with milk and sprinkle with a little bit of sugar.
• Bake 14-16 minutes until golden brown.
• Let cool on the baking pan or on a wire rack before icing.
• When scones have cooled, melt chocolate chips in a small bowl.
• Drip melted white chocolate over the top of each scone.

Notes

Pro Tips and Timesaver Shortcuts

• Use the middle shelf of the oven for best results. 
• It's ok if the fruit gets a little crushed while blending into the batter. It makes for a lovely fruit scone.
• You can use a food processor in place of the pastry blender to save some time.

Variations, Notes, and Substitutions

• If you do not have a pastry blender, two forks will work as well.
• You can divide the dough into two circles and make smaller size scones. Just ensure that the scones are about the same size so they will cook evenly.
• Heavy cream substitute for the milk for a richer scone
• You can replace the white chocolate topping with a dark chocolate topping or a lemon icing.

Nutrition

Calories: 174kcalCarbohydrates: 31gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 186mgPotassium: 72mgFiber: 1gSugar: 15gVitamin A: 39IUVitamin C: 1mgCalcium: 77mgIron: 1mg

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