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!
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
- 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)
- 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.
- 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.
- Divide dough in half. Pat each portion into a 7-8" circle on a floured counter top. Cut each into 8 wedges.
- Place scones on cookie sheets and bake at 400° for 15-20 minutes or till lightly browned. Drizzle with melted white chocolate if desired.
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Amount Per Serving: Calories: 374Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 66mgSodium: 450mgCarbohydrates: 44gFiber: 2gSugar: 18gProtein: 6g