Go Back Email Link
–+ servings
Raspberry scones with white chocolate.
Print Recipe
No ratings yet

White Chocolate Raspberry Scones

These sweet, crumbly white chocolate raspberry scones are the perfect summer snack. Drizzled with buttermilk icing, they will quickly become your family's favorite!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Baking, Breakfast, Lunch
Cuisine: English
Keyword: can I make scones with raspberries and white chocolate, how to make white chocolate raspberry scones, ingredients for white chocolate raspberry scones, raspberry white chocolate scones, what do I need to make white chocolateate raspberry scones, white chocolate raspberry scones
Servings: 6 scones
Calories: 444kcal
Author: Maayke

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
US Customary - Metric

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.

Nutrition

Calories: 444kcal | Carbohydrates: 56g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 311mg | Potassium: 164mg | Fiber: 3g | Sugar: 15g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 3mg