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!

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Overhead of White Chocolate Raspberry Scones

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!

White Chocolate Raspberry Scones 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.
  • 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.
  • 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.
  • 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.

Can I Use Frozen Raspberries?

Yes, just be mindful of the difference between fresh and frozen in the end result. 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. 

  • Frozen raspberries–You can 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.
Brushing heavy Cream on White Chocolate Raspberry Scones

What is 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, but I would use a bit less.

How to Serve Scones

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.

Child grabbing a piece of White Chocolate Raspberry Scones

Why Freeze the Dough?

Why freeze, you ask? 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.

Can You Freeze the Dough Before Baking?

Yes! 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, wrap it in plastic, put it in a sealable freezer bag, and store it for up to a month. Be sure to label and date the bag. Then, just bake as directed, from the freezer, with maybe a few minutes added to the bake time. These are best used in about 3 weeks.

Bite taken out of White Chocolate Raspberry Scone

How to Freeze Baked Scones

Wrap the scones individually and then place them into an airtight container or a freezer-safe sealable plastic bag. Be sure to label and date. If you freeze after baking, the scones last about 3 months in the freezer. To reheat, bake as directed, from the freezer, with maybe a few minutes added to the bake time.

More Scone Recipes

5 from 9 votes

White Chocolate Raspberry Scones

Prep Time 10 mins
Cook Time 18 mins
Chill 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!

Ingredients

DOUGH

  • 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, roughly 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

TOPPING

  • 2 tablespoons heavy cream, brushed on
  • 2 tablespoons turbinado sugar, can use granulated

Instructions

  • Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.
  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in the grated butter with a fork just until the mixture is incorporated.
  • Add in the chopped white chocolate.
  • In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.
  • Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  • 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!)
  • Line a baking sheet with parchment. Sprinkle a bit of flour on top of the parchment or pan.
  • Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about ¾ inch thick.
  • 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.)
  • Preheat the oven to 425°F.
  • After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges. (I prefer 8)
  • Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.
  • Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar.
  • Bake the scones in the middle of your oven for 18-23 minutes.
  • Remove the scones from the oven, and cool briefly on the pan. Serve warm.

Notes

*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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

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

  2. 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.

    1. 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. 🙂

  3. 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.

  4. 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?

  5. 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.

  6. 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

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

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