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Home » Recipe Index » Bread- Muffins and Scones » White Chocolate Raspberry Scones Recipe

White Chocolate Raspberry Scones Recipe

April 26, 2016 by Kara Cook 59 Comments

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white chocolate raspberry scones recipe collage
raspberry scones with white chocolate pinterest photo

Soft, tender, and bursting with flavor, these White Chocolate Raspberry Scones are sure to be a hit for breakfast or brunch!

I just love baking with (and eating) fresh raspberries. Raspberry sweet rolls, chocolate chip raspberry banana bread, and raspberry bundt cake are a few more of my favorites!

white chocolate raspberry scones with fresh raspberries on a cutting board

I am a huge fan of raspberries. I could eat them by the bowl full. We eat them so fast at my house that they don’t often make it into my baked goods. But I had been wanting to try raspberry scones for ages, so this time I came up with a plan.

I whipped up a batch as soon as I got home from the grocery store — before anyone even knew we had raspberries. Sometimes you gotta be sneaky!

White Chocolate Raspberry Scones on a cutting board

We loved the combination of the tartness of the raspberries with the sweetness of the white chocolate. And of course the scones are nice and buttery. I adore the flavor from the almond extract, it is a perfect compliment to the raspberries.

You can of course use vanilla instead, but the flavor won’t be quite the same. Either way though, these scones are just amazing!!

raspberry white chocolate scones recipe collage

If you’ve never made scones before, don’t be scared. They are seriously so easy to make. As long as you don’t overwork the dough, they turn out great.

Don’t be intimidated by the process of cutting in the butter. A good quality  pastry cutter makes it easier, but if you don’t have one, you can just use a grater to grate in the butter. Either method will produce great results!

close up of white chocolate raspberry scones

How to make White Chocolate Raspberry Scones

Whisk together the dry ingredients in a large bowl, then cut or grate in the butter. Stir in some white chocolate chips. In a separate bowl, whisk together the wet ingredients. Add to the flour mixture and mix very gently. Carefully fold in the fresh raspberries.

Divide dough in half and pat each portion into a circle. Cut into wedges and place on cookie sheets. Bake at 400° for 15-20 minutes. Melt a little white chocolate and drizzle over the scones. (I like to place mine in a ziplock bag and snip the corner to drizzle. So much easier!)

Can raspberry scones be made ahead?

Yes, they can! After you cut the dough, you can place the unbaked scones on a single layer and freeze for about 1 1/2 hours. Then remove the frozen dough scones and place in airtight containers. You can bake them frozen, you just need to add more baking time. It may take up to 30 minutes.

You can also bake the scones and freeze them in an airtight container. If you choose this method, I recommend freezing them before you add the melted chocolate. Let them thaw before you drizzle them with glaze. Or you can just omit the glaze, they are plenty tasty without it!

MORE AMAZING HOMEMADE SCONES:

  • Chocolate Chip Orange Scones
  • Maple Scones
  • Coconut Chocolate Chip Scones
  • Lemon Blueberry Scones
  • Oatmeal Scones
  • Peanut Butter Scones with chocolate chips
  • Eggnog Scones
  • Pumpkin Scones
  • Orange Scones

Recipe for White Chocolate Raspberry Scones

Yield: 16 scones

White Chocolate Raspberry Scones

Recipe for White Chocolate Raspberry Scones - these things are AMAZING!

Tender scones bursting with white chocolate chips and raspberries, drizzled with melted white chocolate.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 4 cups flour
  • 2/3 cup sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 1 cup cold butter
  • 1 cup white chocolate chips
  • 3/4 cup milk (or a little more)
  • 1/2 cup cream
  • 2 eggs
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 2 cups fresh raspberries
  • 1/3 cup white chocolate chips for drizzle (optional)

Instructions

  1. Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips.
  2. In a small bowl, whisk together the milk, cream, eggs, and extracts. Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries. If the dough doesn't stick together, you can add a little more milk, but you don't want to add too much.
  3. Divide dough in half. Pat each portion into a 7-8" circle on a floured counter top. Cut each into 8 wedges.
  4. Place scones on cookie sheets and bake at 400° for 15-20 minutes or till lightly browned. Drizzle with melted white chocolate if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Cookie Sheets (Half sheet pans)
    Cookie Sheets (Half sheet pans)
  •  Set of 3 Stainless Steel Whisks with Silicone Handles 
     Set of 3 Stainless Steel Whisks with Silicone Handles 
  • OXO Stainless Steel Pastry Blender and Cutter
    OXO Stainless Steel Pastry Blender and Cutter

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 374Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 66mgSodium: 450mgCarbohydrates: 44gFiber: 2gSugar: 18gProtein: 6g
© Kara
Cuisine: American / Category: Bread- Muffins and Scones

Filed Under: Bread- Muffins and Scones, Popular Recipes, Recipe Index Tagged With: cream, raspberries, white chocolate

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Reader Interactions

Comments

  1. Penny Greenler

    February 21, 2021 at 7:34 pm

    Nice and moist. Tasty even when when cold.

    Reply
    • Kara Cook

      March 20, 2021 at 10:39 am

      Oh yes, I can eat them any temperature any time of day. haha

      Reply
  2. Penny

    October 29, 2020 at 2:47 am

    Oh my, these are scrumptious!! This is the first time I’ve made scones and I was a little nervous about it, but they turned out fabulous!! My teenage son even said “Mom, these are sooo GOOD!!” I will definitely be making these again! They were so tender and full of flavor! Thank you for this recipe!

    Reply
    • Kara Cook

      November 12, 2020 at 12:07 pm

      It makes me so happy that you had success making scones for the first time! My teenage boys love them to, so I’m glad they were a hit at your house. And thanks for stopping by to leave the kind words. I appreciate it!

      Reply
  3. Tari Flom

    October 4, 2020 at 1:21 pm

    Thaw best scone, husband said the best he ever had. I didn’t have cream so used half and half with some melted butter. So good.

    Reply
    • Kara Cook

      October 18, 2020 at 9:10 pm

      Yay, glad he loved them so much! Happy to hear that they worked with half & half and melted butter. 🙂

      Reply
  4. Anita

    July 10, 2020 at 10:01 pm

    We really liked these scones! Something I researched and tried and was very impressed with is stir up your scones and cut them. Put wax paper on a cookie sheet and lay the scones on it and don’t let them touch each other. Freeze immediately. Once frozen you can put in ziplock bags. When you are ready to bake them heat your oven and bake them from frozen. It takes a few minutes longer but it’s so handy to have fresh scones in a hurry and also you can just bake a few if you want!

    Reply
  5. Cheryl

    March 15, 2020 at 11:21 am

    I won’t make these again. Very wet sticky messy. I had smoke pouring out of the oven they spread everywhere. They look like something the cat threw up.

    Reply
  6. Catherine Tavenor

    January 28, 2020 at 8:58 am

    These were absolutely divine. I exchanged almond extract with extra vanilla, used fresh blueberries and raspberries and semi-sweet chocolate chips. I also mixed 1 cup icing sugar/5 tbls milk with 1 tbls vanilla for the glaze. Hands down one of the best things ever. My husband loves these. Yummy!

    Reply
  7. Sandi

    May 4, 2019 at 10:34 am

    These were amazing. A little to moist my first try, next try was great. I also made them with blueberries and lemon extract instead of the almond. Wow!

    Reply
  8. Susan Heidel Lacy

    February 1, 2019 at 9:19 pm

    I have mad these twice now. Both times they were delicious but not pretty. They completely lost their shape. The last time I even refrigerated them for 30 mins before baking. Still they spread. The dough was pretty wet, is that normal. I love the flavor, I just wish I could fix the shape problem. Any suggestions?

    Reply
    • Kara Cook

      March 16, 2019 at 9:35 pm

      I haven’t had that happen with these scones, but I’ve had others that have lost their shape. Usually it’s because the dough is too wet, so you could try using a bit less milk or cream. The dough should stick together, but not be sticky. Good luck!

      Reply
  9. Harley

    January 20, 2019 at 3:10 pm

    If you have a treenut allergy (like me), replace the almond extract with 1/2 tsp of lemon extract. (1 tsp if you REALLY like lemon flavoring.) It gives a nice hint of sweetness.

    Reply
  10. Alex

    November 6, 2018 at 11:25 am

    I just made these with frozen raspberries, I coated them in a little flour and folded them in at the last minute, just a couple folds. They turned out great! No red dough!

    Reply
    • Kara Cook

      November 9, 2018 at 11:57 am

      So glad to hear that it worked perfectly for you using frozen berries! Thanks for sharing your tip for my other readers! 🙂

      Reply
  11. Katy

    June 29, 2018 at 10:59 am

    I made these at Easter but with blueberries as my local super market didn’t have fresh raspberries at the time. My family LOVED them. Going to try making more with gluten free flower this time for a friend

    Reply
    • Kara Cook

      July 3, 2018 at 11:25 am

      I should try them with blueberries, I bet they were delicious!

      Reply
  12. Judy P.

    June 8, 2018 at 11:00 am

    Kara, this sounds so good! Was wondering if it would work with other types of berries?

    Reply
    • Kara Cook

      July 3, 2018 at 11:25 am

      I have had other readers try them with other berries with great results!

      Reply
  13. Diane Welsh

    April 11, 2018 at 2:50 pm

    Should you eat these warm or cold? Ive never made scones before? and if warm can you make them and heat them? Are they as good warmed up, what temperature would you reheat on?

    Reply
    • Kara Cook

      April 23, 2018 at 8:30 pm

      I like them warm, so if we have leftovers I just heat them in the microwave for 10-20 seconds. But my kids will just eat them at room temperature.

      Reply
  14. Valerie

    March 2, 2018 at 3:59 pm

    This recipe calls for 1/2 cup cream … whipping cream?

    Reply
    • Kara Cook

      March 2, 2018 at 6:26 pm

      I use heavy or whipping cream, but really any type should work.

      Reply
  15. Clancy

    February 10, 2018 at 9:38 am

    These are delicious! Light and fluffy and delicious! I love the combination of almond extract with vanilla! I will make them again and again!! Thanks for sharing!!!

    Reply
    • Kara Cook

      February 15, 2018 at 4:24 pm

      I am so happy that you loved them! 🙂

      Reply
  16. Lacey

    January 23, 2018 at 12:46 am

    I tried this recipe with frozen raspberries and it was a red mess. What can I do to avoid that next time?

    Reply
    • Kara Cook

      January 23, 2018 at 7:54 am

      Use fresh raspberries. Frozen berries still taste good, but they do make the batter red.

      Reply
  17. Carla Dicke

    December 8, 2017 at 8:39 pm

    Can the scones be frozen? Trying to prepare for lots of out of town visitors for Christmas and my boys love scones.

    Reply
    • Kara Cook

      December 11, 2017 at 11:44 am

      Yes, I freeze scones all the time. You want to make sure and freeze them before adding the white chocolate drizzle. You want to add that just before serving.

      Reply
      • Carla Dicke

        December 20, 2017 at 11:31 pm

        Thank You!

        Reply
  18. Benjiman Eakin

    November 20, 2017 at 5:05 pm

    Hi my name is Benjiman I am 15 I hope to be a navy chef anf uhhh my family LOVED these even though they were my first try . Soo Thanks !

    Reply
  19. Joan Brune

    October 14, 2017 at 5:36 am

    These are the best. I have made them several times. I did add some chopped almonds because I only had 1/4 cup and wanted to store new ones in the jar. Delish.

    Reply
  20. Tammy Eckel

    September 25, 2017 at 10:27 pm

    Using blackberries this time. This is the best scone recipe!

    Reply
    • Kara Cook

      September 29, 2017 at 10:08 am

      Oh, I bet blackberries will be fantastic! It really is a good scone recipe, and is easily adapted. So glad you like it!

      Reply
      • Sharon French

        February 7, 2018 at 4:01 pm

        I used black raspberries as well, they turned out so moist and elegant. Love this recipe!

        Reply
        • Kara Cook

          February 15, 2018 at 4:29 pm

          I bet that was a yummy twist Sharon!

  21. Jennifer

    September 16, 2017 at 11:04 am

    DELICIOUS!!! My kids loved these. thanks for the easy and delicious recipe.

    Reply
    • Kara Cook

      September 29, 2017 at 10:26 am

      So glad to hear that they were a hit with your family Jennifer! It’s always a win when you find something the kids love. 🙂

      Reply
  22. Melissa

    September 3, 2017 at 8:55 am

    All purpose flour or self rising flour?

    Reply
  23. Jessica Posey

    July 14, 2017 at 3:23 pm

    I made them with diced mangos and they came out fantastic. In the process of brainstorming some other flavor combinations. I agree on being mindful of your liquids especially depending on the fruit used.

    Reply
  24. Mary

    June 23, 2017 at 11:20 am

    I added some sliced almonds…wow, these are fantastic!

    Reply
    • Kara Cook

      June 27, 2017 at 8:51 am

      I love that idea! I’ll have to try it next time I make them. 🙂

      Reply
  25. Joli

    June 18, 2017 at 8:19 am

    These are wonderful. Even my dogs; Angelina and Joli loved them. And they turn down anything that’s not meat. ???? Now they can join me for High Tea.

    Reply
  26. Kirk B.

    May 13, 2017 at 12:37 pm

    YES!, or in a pinch, you can use 1/2 & 1/2; However, it won’t be as good if you used the heavy cream. Too, I use, Ghirardelli Premium Baking Bar-White Chocolate. Then, using a sharp knife, chop-it-up, into chunks: some small, some mid-size, some bigger than mid-size. Be sure to also use the “fines”.

    Reply
  27. Tammy Eckel

    February 18, 2017 at 6:28 pm

    These are the best scones I have ever made! Be careful with your liquids, the raspberries will add some. Scrumptious!

    Reply
  28. mary tauber

    February 14, 2017 at 2:41 pm

    what has happened? I used to print your recipes but this one won’t. Hatd to write it down but I am going to try it tonight with blueberries.

    Reply
    • Kara Cook

      June 27, 2017 at 9:26 am

      I’m not sure why it wouldn’t print Mary. Maybe it was just a glitch. Let me know if you are still having trouble.

      Reply
  29. Cassandra

    June 7, 2016 at 11:29 am

    Best scones ever

    Reply
    • Kara Cook

      June 27, 2017 at 9:26 am

      Thanks Cassandra!

      Reply
  30. Victoria

    May 17, 2016 at 7:52 pm

    Does this make a full size or mini scone? Trying to plan for about 30 people for a brunch and mini scones would be ideal.

    Reply
    • Kara

      May 17, 2016 at 10:27 pm

      This makes 16 regular sized scones. You can cut them smaller and they will work just fine. They will bake faster, so just make sure you watch them closely!

      Reply
  31. Kristyn

    May 10, 2016 at 8:42 pm

    Those scones look delicious!! I love anything with white chocolate!!

    Reply
    • Kara

      May 11, 2016 at 8:50 am

      Same here Kristyn! It’s so yummy in so many things!

      Reply
  32. Jen@ Yummy Healthy Easy

    May 8, 2016 at 10:37 pm

    My boys love scones!! These look incredible and I can’t wait to make them! Pinned!

    Reply
    • Kara

      May 9, 2016 at 9:19 am

      Hope you love them as much as I do Jen!

      Reply
  33. Sarah @ Pretty Providence

    May 3, 2016 at 7:46 pm

    These look absolutely delicious!

    Reply
    • Kara

      May 9, 2016 at 9:19 am

      Thanks Sarah! They really are. 🙂

      Reply
  34. Natalie

    May 2, 2016 at 2:04 pm

    These look so delicious! I’ve never had raspberries in scones before, but now I’ve gotta make some!

    Reply
    • Kara

      May 9, 2016 at 9:20 am

      I hadn’t ever tried raspberries before either, but I’ll be making them again for sure. Such a yummy flavor combo!

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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