Soft, tender, and bursting with flavor, these White Chocolate Raspberry Scones are sure to be a hit for breakfast or brunch!
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!
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!!
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!
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!
Recipe for White Chocolate Raspberry Scones
To see all my muffin and scone recipes click HERE.