These sweet, crumbly white chocolate raspberry scones are the perfect summer snack. Drizzled with buttermilk icing, they will quickly become your family's favorite!
Why you will love this recipe for white chocolate and raspberry scones
- These white chocolate raspberry scones are easy to make.
- They have an amazing color.
- This is the perfect recipe for using an abundance of raspberries when they are in season.
- I love these sweet scones as a weekend breakfast.
Ingredient notes
Flour: To make white chocolate and raspberry scones, you want to use all-purpose flour. The lower protein will help create the buttery, flaky texture you love. I often get the question if these scones can be made gluten-free, and while I haven't tried it myself, I can't see why it wouldn't work. You can also substitute the flour and baking powder for self-rising flour!
Raspberries: One thing why this recipe is so great is that it works with both fresh and frozen raspberries. You don't have to thaw them before you start, but if you're using fresh raspberries, make sure they are completely dry before adding them to the mixture, because the extra water will make your dough too wet.
White chocolate: White chocolate burns easily when it gets too hot, so always use chocolate suitable for baking. If you don't like white chocolate, feel free to use any chocolate you like, especially ruby chocolate!
Sugar: I use granulated sugar when I make scones. Because the white chocolate makes the scones much sweeter than my other recipes, I often add much less sugar than in the recipe, and if my berries are really sweet, I leave the sugar out completely.
Butter: Cold, unsalted butter is key to creating the right texture. Make sure you use butter with a high fat content for moist, almost melt-in-your-mouth scones. The higher the fat content, the softer your scones will be, so use a European butter if you can. You can also make butter from heavy cream af home! If you want to make this recipe completely vegan, I have tried using both plant-based butter and margarine; both options are just as delicious.
How to make white chocolate raspberry scones
It's important to quickly work the butter into the flour using cold fingers or a pastry cutter when making scones. You want the butter to remain firm and not melt before placing the dough in the oven, which helps create flaky layers. Once the flour resembles breadcrumbs, stir in the chocolate and raspberries.
Once you've poured in the milk, gently knead it into a rough dough. Be careful not to squeeze the raspberries, as you want most of the berries to remain whole and not turn your dough into a pink mess.
Transfer the dough to your work surface and gently press it into a disk about 1 inch thick. If small pieces of dough don't stick together, don't worry; just press them into the disk or discard them. The dough is supposed to be a bit dry.
Cut the dough into your favorite shape and brush the scones with milk before baking them in the oven until fully cooked. I always push any chocolate that sticks out into the scone to prevent it from burning.
My tips for the perfect moist scones with white chocolate and raspberries
- Use fresh raspberries when they are in season.
- Never twist your cookie cutter; just press it down. This will ensure that your scones rise properly in the oven.
- Make sure the butter and milk are really cold. When you add cold ingredients, the butter won't melt until the outside of your scone is dry, resulting in flaky layers. This is also why it's important that your hands are really cold when you make white chocolate raspberry scones.
- Use a good-quality white chocolate that is suitable for baking.
Frequently asked questions
Absolutely. Swab the raspberries for blueberries or blackberries, or use a mixture of all the summer fruit you love.
Yes! I have tried this recipe with plant-based bitter and margarine, and it worked out just fine. I recommend using almond milk to substitute the milk, but make sure it is unsweetened.
For these white chocolate raspberry scones, you can use both fresh and frozen raspberries. Don't let them thaw before starting with the recipe, as the dough will be too wet, so just add them straight from the freezer.
Yes!! Using buttermilk instead of regular milk adds a mild, sour flavor that is delicious with the sweet chocolate. You can also make a buttermilk glaze to drizzle on top of your raspberries.
Storage
Freshly baked white chocolate and raspberry scones stay fresh for about three days when stored at room temperature, but because of the fresh berries, I like to eat them within a day or two.
If I want to enjoy them later, I keep them in the freezer. Let them cool completely and wrap them in plastic wrap before freezing them for up to six months. Let them thaw overnight on your counter, and pop them in a preheated oven for a few minutes or a microwave if you want to serve them warm.
More amazing scones to try next
White Chocolate Raspberry Scones
Equipment
Ingredients
- 2 ½ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick butter
- ½ cup white chocolate chips
- 1 cup raspberries
- ½ cup milk
Instructions
- Add the dry ingredients to a bowl and give them a quick whisk to combine.
- Rub the butter into the flour until it resembles breadcrumbs.
- Stir in the white chocolate and raspberries before you add the milk.
- Add the milk and knead it to a rough dough. Be careful not to squeeze the raspberries. You want to have as many whole raspberries as possible.
- Transfer the dough to a well-floured work surface and press the dough into a 1-inch thick disk.
- Cut out your scones and brush them with milk. If you want an extra crunchy top you can sprinkle a little bit of cinnamon sugar on top of your scones.
- Transfer the white chocolate raspberry scones to your lined baking tray and bake them for 20-25 minutes in the center of the oven.
- Preheat your oven to 400°F (200C) and line your baking tray with parchment paper.
Notes
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Lasts 3-4 days in the fridge; warm briefly in the oven or toaster before serving.
- Freezer: Freeze baked scones for up to 2 months. Reheat in a 175°C (350°F) oven for 10-12 minutes.
Tips for Best Results
- Don't overmix the dough-stop as soon as it comes together.
- Chill the dough for 15-30 minutes before baking if your kitchen is warm or the dough feels too soft.
- Handle the raspberries gently to avoid crushing them.