White Chocolate Raspberry Scones

filed under: Bread · Breakfast · Dessert on October 14, 2019

White Chocolate Raspberry Scones are the perfect blend of white chocolate and raspberries mixed into the perfect scone recipe. With a few tricks and tips, you will not go wrong with serving this sweet breakfast or treat. Check out my original Scone Recipe for a no-fail, perfect scone every time!


White Chocolate Raspberry Scones

This recipe is based on my perfect Scones Recipe, one that I have been perfecting for several years! I love a slightly sweet scone, one that has a perfect texture that is complemented by extra ingredients. These White Chocolate Raspberry Scones definitely fit the bill!

Overhead of White Chocolate Raspberry Scones

White Chocolate Raspberry Scones Ingredients

White Chocolate Raspberry Scones are loaded with good-quality white chocolate and frozen raspberries. I prefer frozen as they aren’t as juicy and breakable when you add them to the dough, but you can use fresh if you prefer. 

Dough Ingredients

  • Flour–For gluten-free scones, simply substitute gluten-free flour for all-purpose flour. I have also used Bread Flour in this recipe and quite frankly, I prefer it. However, bread flour is not a common ingredient in most kitchens and also changes the texture of the scones, making them a bit lighter. This might confuse someone who is used to the traditional version of scones, so I only recommend trying it after you have mastered this recipe!
  • Sugar–Granulated sugar is used in the dough. Turbinado sugar is used as a topping.
  • Salt– I prefer kosher in baking.
  • Baking powder–Fresh is best.
  • Butter–This no-fail approach to baking scones is easy to do and a MUST! Use the fine side of the grater and grate over a plate. Be sure to spray the grater with non-stick spray before grating. Then pop in the freezer. Grated butter only needs a few minutes in the freezer to firm up, so it really makes prep time much easier. You can also take a big block of butter and freeze portions so you always have some cold, grated butter for your next recipe, like my buttermilk biscuits recipe! The frozen butter stays cold until the baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.
  • EggsOut of eggs? No problem! Try one of my Egg Substitutes for this recipe!
  • White chocolate–Be sure to choose a good quality white chocolate. It should have at least 20% cocoa butter in it, and no more than 55% sweeteners. Stay away from white chocolate that is made primarily of milk, oil, and sugar.
  • Almond extract– good quality
  • Heavy Whipping Cream– Quick note on the amounts used: The more humid it is, the less moisture you would need, so use the 1/2 cup amount in the summer when the air is moist. In the winter, or when the air is dry, it makes sense that you would use the greater, or 2/3 cup amount of liquid. Whether you know your dry or humid air, start with the smaller amount. You can always add more half-and-half or milk if you need it.
  • Frozen raspberries–Be sure to add about a tablespoon of (or enough to coat) flour to the frozen raspberries and place them back in the freezer until you are ready to add them to the dough. Don’t be scared of some red!
  • Fresh raspberries–To use fresh raspberries, rinse them well and then lay them on a paper towel to dry. Add them at the very last minute and just incorporate them into the dough.

Topping Ingredient

  • Heavy whipping cream
  • Turbinado Sugar–Turbinado Sugar is a sugar that would fall between granulated sugar and light brown sugar in both color and flavor. It has a yellowish-brown color and with some molasses content left in the turbinado sugar (which gives it the color), it will provide a slight butterscotch flavor and has larger and coarser grains. If you can’t find turbinado sugar, you can use granulated sugar for the topping.

Brushing heavy Cream on White Chocolate Raspberry Scones

How to Make White Chocolate Raspberry Scones

Remember to grate your butter and then freeze it for a few minutes to ensure it will do its job in the dough! And, be sure to handle the delicate scone dough with care.

Not only should you be freezing your grated butter, you need to freeze the scone dough for the perfect White Chocolate Raspberry Scone. After you have prepared your dough, there are a couple of things you need to do before freezing it. First, scoop the contents of the dough onto a parchment-lined baking sheet. Be sure to add some flour to your hands so they don’t stick to the dough!

Use your flour-covered hands to make a circle of dough that is about 3/4 inch thick. Put it in the freezer for AT LEAST 30 minutes (I recommend chilling it for 60 minutes). That gives you more time to do your thing, whatever that may be! Be sure to preheat the oven to 425° if you are planning to bake the scones after the chilling time.

Once the scone dough has been chilling for about an hour, take the dough out of the freezer, get out your trusty tools, and get ready to bake the scones. First, cut the dough into 6-8 wedges with a bench scraper or a sharp knife. I recommend a bench scraper, and you can learn all about this dough-cutting tool, and which is best for your needs, here, on Amazon’s site. Another tool I recommend is a pastry brush to brush the whipping cream over each scone and all the sides.

Child grabbing a piece of White Chocolate Raspberry Scones

Why Freeze the Dough?

Why freeze, you ask? Even if you weren’t wondering, I am going to tell you why you need to freeze the scone recipe dough. Freezing relaxes the gluten in the flour, which makes the scones rise higher. Remember the flat scones you may have ordered at your local coffee shop? Freezing also chills the fat which gives the scones their signature flaky texture.

The nice thing about freezing the dough is that you don’t have to bake the scones after the 60 minutes if you changed your mind or just wanted to be prepared. In fact, once the dough has chilled for 60 minutes, put it in a sealable freezer bag and store it for up to a month! Then, just bake as directed, from the freezer, with maybe a few minutes added to the bake time. Pretty cool (get it?), huh?!

I prefer to brush on heavy cream for my topping and sprinkle on some turbinado sugar. Out will come a delicious scone with a moist, flaky crumb. Scones are best served warm, and if they have been sitting out for a while, bake them for about 10 minutes at 350°F. Be sure to cover them lightly with tin foil when reheating them.

Bite taken out of White Chocolate Raspberry Scone

5 from 6 votes
White Chocolate Raspberry Scones
Prep Time
10 mins
Cook Time
18 mins
1 hr
Total Time
1 hr 28 mins

With a moist, flaky crumb and golden-brown crust, these White Chocolate Raspberry Scones are a perfectly sweet scone!

Course: Breakfast
Cuisine: American
Keyword: White Chocolate Raspberry Scones
Servings: 6
Calories: 439 kcal
Author: Amanda Rettke-iambaker.net
  • cups (313g) all-purpose flour, plus a tablespoon to coat frozen raspberries
  • ½ cup (100g) granulated sugar
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup (113g) cold butter, grated
  • 4 ounces white chocolate, chopped and good quality
  • 2 large eggs, room temperature
  • 1 teaspoon almond extract
  • ½ -⅔ cup (113g-152g) heavy whipping cream
  • 1 cup frozen raspberries, sprinkled with flour
  • 2 tablespoons heavy cream, brushed on
  • 2 tablespoons turbinado sugar, can use granulated
  1. Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.

  2. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

  3. Work in the grated butter with a fork just until the mixture is incorporated.

  4. Add in the chopped white chocolate.

  5. In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.

  6. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

  7. Gently mix in the frozen raspberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is ok! (I prefer it!)

  8. Line a baking sheet with parchment. Sprinkle a bit of flour on top of the parchment or pan.

  9. Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about 3/4 inch thick.

  10. Place the pan of uncut scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones helps to relax the gluten in the flour, which makes the scones tender and helps to ensure they will rise higher. It also chills the fat, which will make the scones a bit flakier.)

  11. Preheat the oven to 425°F.

  12. After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges.

  13. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.

  14. Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar.

  15. Bake the scones in the middle of your oven for 18-23 minutes.

  16. Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Looking for other Scone or Sweet Bread Recipes?

Blueberry Lemon Scone

Caramel Apple Pecan Scones

Old Fashioned Buttermilk Sweet Bread

Orange Monkey Bread

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  • Ava Foreman says:

    Im not the greatest with baking but these Raspberry white choc scones sounds so good. Could you recomend the best butter to use.

    • Amanda Rettke says:

      I love Challenge butter as well as Amish butter (hard to find) but most butters you can buy at the grocery store will work!

  • Cilla tonkil says:

    Love your recipes and so quick and easy to follow!

  • Allyson says:

    Can I make these ahead of time and freeze them?

  • Shannon Jensen says:

    Hi, what kind of pan do you use to bake scones?

    • Amanda Rettke says:

      Sheet pan. Cookie sheet.

  • Barbara says:

    Thank You


    The calories scare me off. Will these work with Stevia? I know that doesn’t work with cakes, since they won’t rise.

  • Joy Ellis says:

    It has been so long since I have commented. I am loving the new layout! I also love that you share the actual recipe first! Looking forward to trying this scone recipe. 🙂

  • Donna Guido says:

    I would like nutrition information included with your recipes please

  • Cyndi Mac says:

    I love the new layout! Thank you for all the little details that set me up for success in the kitchen. These scones will definitely be appearing on my table soon. Yummy!

  • Deb Buskirk says:

    Tastes good, but not like a scone. The consistency was more of a muffin. Love the cream brushed on top.

  • Lucy says:

    Does this need to be adjusted for high altitude?

  • Alexis Mohr says:

    I’ve made scones on a few occasions and I can’t wait to try these with beautiful red raspberries. They are just beautiful. One correction though, the scone is a English as Old Ben and the white cliffs of Dover, not American. Thanks very much.

    • Amanda Rettke says:

      Hi Alexis! Yes, scones are absolutely an English treat adapted in America. I am sorry if I gave off the impression I thought otherwise. 🙂

  • Andrea says:

    Tried this twice now. Adjusted the amount of fluid and each time it’s taking longer in the oven because of mushy middle this in turn creates over brown edges. I can only think that my problem is at a lower elevation than where the recipe was created. It tastes great when it’s finally cooked but this is not the perfect mix of ingredients. Every recipe I try gets three attempts. My last attempt will be eliminating the egg.

    • Amanda Rettke says:

      Have you tried making the recipe as-is? That will ensure success. (You said you adjusted the fluid both times you made it) I am in the midwest, the elevation should not be an issue. I don’t recommend elimination the egg, you need the egg for stability. You can always try covering the scones with some foil to prevent browning but continue baking. 🙂

  • Andrea says:

    I did do the recipe as is the first time using the lesser amount of the whipping cream it turned into a too sticky dough. Having done scones before this recipe was not the texture I’m used to. Would you consider a video of this recipe? I think it may be helpful.

  • Izabella says:

    These sound wonderful. Is there a chance I can use homemade raspberry preserves instead or frozen?

  • Jennifer Calhoun says:

    These look scrumptious, can’t wait to try them!

  • G Coble says:

    Can you use frozen strawberries in place of the raspberries? I’m not a fan of them.

  • Juliana Best says:

    These taste good, but they have come out slightly burnt each both times I have made them, even when cooked for less time than on the recipe. What can I do to fix this?

    • Amanda Rettke says:

      This is typically due to an oven that is heating unevenly. How was the flavor?

  • Mika says:

    I tried a lot of recipes for White chocolate Raspberry Scones but yours is the best instructions and Best tasting!!! Crusty on the outside and soft inside. Just how I like them.

    Thank you for sharing.

  • laura says:

    1/2 cup is 100g of sugar and 2 1/2 is 313g of flour

    i need help with the cups/measurements because this doesn’t make sense to me at all

    should be more like 500g ?? my dough didn’t work at all

    • Amanda Rettke says:

      Hi Laura – Not sure what is confusing? Flour and sugar do not weigh the same so the amounts would be different.

  • Dorothy Armstrong says:

    These are so amazing !! I Thank you so very much for sharing !! I would Love more of your recipes !

  • karen belcourt says:

    How do i freeze these?

  • Aron Green says:

    Can fresh raspberries be used?

    • Elizabeth Keeney says:

      Hi, Aron! I work with iambaker and am happy to help with questions. Although we have not used fresh raspberries in this recipe, you could use them, but I recommend keeping the raspberries whole to prevent a lot of bleeding into the dough. Have a great day!

  • Sharon Roark says:

    I made these raspberry whites chocolate scones just tonight and they are absolutely delicious, love this recipe and thank you for creating and sharing it.

    • Amanda Rettke says:

      Thrilled to hear it, Sharon!

  • Janaan Domeyer says:

    Amazing – wonderful blend of flavors, great texture. I followed the recipe exactly including shredding and freezing the butter, allowing the dough to set in freezer for 60 minutes. Next time instead of cutting 8 pieces, I’ll cut 16 as the scones get pretty big. I really appreciate baking technique tips from a true baker!

    • Amanda Rettke says:

      Thank you so much, Janaan!