Big chunks of creamy white chocolate blend harmoniously with tangy raspberries in these White Chocolate Raspberry Scones. This chocolate and fruit are the ultimate pair. The sweet and tart flavour contrasts make these scones absolutely irresistible!
Why You Will Love This Scone Recipe
- Tender, moist and oh-so flavourful
- Indulgently rich yet fresh at the same time
- Great to serve at brunch, a baby or bridal shower, afternoon tea or even date night
- Made with real white chocolate and raspberries
- No fancy kitchen tools/stand mixer required!
Ingredient Notes
- Flour: For the right texture, use all-purpose flour
- Baking Powder: This helps the scones rise a bit
- Salt: Only a small amount!
- Sugar: Granulated sugar is needed for the dough plus a sprinkle on top of the scones.
- Butter: For best results, make sure it is very cold.
- Milk: I like to use whole milk or 2% milk.
- Vanilla Extract: A small amount of vanilla extract gives the scones a nice depth of flavour.
- Raspberries: Frozen or fresh. However, keep in mind that frozen raspberries are easier to mix into the dough as they won’t break and be messy as easily as fresh raspberries. If you only have fresh raspberries, you can freeze them for a bit before adding them to the mixture!
- White Chocolate: I prefer using a white chocolate bar and chopping it into pieces so that they are larger chunks. But, you can also use white chocolate chips if that’s all you have on hand.
White Chocolate Raspberry Scones Recipe
This is just a run through of the recipe. Find the full ingredient measurements and directions in the recipe card towards the end of this post.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Combine the dry ingredients in a large mixing bowl: all-purpose flour, baking powder, salt and granulated sugar.
Cut cold butter into the dry mixture until coarse. Use a pastry cutter, fork or your fingers for this step.
Add milk, vanilla extract, chopped white chocolate or white chocolate chips and raspberries to the mixing bowl. Gently fold with a spatula until dough begins to form. Don’t overwork it or the raspberries will bleed colour into the dough too much.
Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.
Brush tops lightly with milk, sprinkle with sugar and bake in a preheated oven for 20-23 minutes or until the scones are lightly golden brown.
Remove from the oven and serve warm.
Frequently Asked Questions
How do I store these white chocolate raspberry scones?
Store these scones in an airtight container for up to 3 days. Reheat before serving or enjoying.
What do I serve with these scones?
Tea, of course! But, coffee is acceptable too. For teas, I recommend pairing English Breakfast tea, a light oolong tea, sencha or even chamomile with these sweet scones.
I don’t like white chocolate. Can I use a different kind of chocolate?
You certainly can, but it wouldn’t be the same. White chocolate mingles with the tart raspberries in this recipe beautifully. Honestly, I’m not a white chocolate fan myself and I am obsessed with these scones. There’s something about that combination that makes it so much better, so definitely give the white chocolate a try.
Is white chocolate dairy-free?
White chocolate is technically not real chocolate and the majority of white chocolate brands include dairy products like milk in the recipe. However, there are dairy-free white chocolate options, just make sure you read the ingredient list.
Can I make these white chocolate raspberry scones vegan?
Yes! Simply use a dairy-free milk and butter. Also, don’t forget to make sure the white chocolate you’re using is dairy-free.
More Scone Recipes:
White Chocolate Raspberry Scones
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 8 tablespoons butter cold
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup raspberries frozen or fresh
- ¾ cup white chocolate chips or chopped white chocolate bar
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, combine the flour, baking powder, salt and granulated sugar.
- With a pastry cutter, fork or your fingers, cut the butter into the dry mixture until coarse.
- Add milk, vanilla extract, white chocolate and raspberries to the mixing bowl. Gently fold with a spatula until dough begins to form. Don’t overwork it or the raspberries may bleed colour into the dough.
- Place dough on a floured surface and form into a round disk about 1.5 inch thick. Cut into 8 wedges and set on a baking sheet.
- Brush the tops of the wedges lightly with milk, sprinkle with sugar and bake in a preheated oven for 20-23 minutes or until the scones are lightly golden brown.
- Remove from the oven and serve warm with tea.
Notes
Do you want to make these white chocolate raspberry scones later? Save this recipe on Pinterest. Click here and pin it!
*If you give this recipe a try, send me a photo of your creation on my Facebook, Twitter, or Instagram! Include the hashtag #theteacupoflife.
I just made these and they are scrumptious! I only wanted four so I halved the ingredients. The dough was a little crumbly, so when I make these again I’ll try adding a splash more milk, I will definitely make them again!