These Raspberry White Chocolate Scones have the perfect flavor balance of tart and sweet. The scones themselves have a delicate sweetness which pairs beautifully with the white chocolate drizzle on top. Enjoy one of these with coffee for a yummy treat!
These raspberry white chocolate scones are buttery, delightfully flavored, and addictive. While you may think the white chocolate would make these scones overly sweet, that could not be further from the truth. The scone dough uses just a small amount of sugar. The buttery, subtly sweet dough, blends perfectly with the two components of white chocolate beautifully. The addition of raspberries brings just enough tartness to complete the flavor profile.
Like my Lemon Blueberry Scones and Strawberry Buttermilk Scones, the fresh berries bring additional moisture to the dough. To compensate, this recipe uses slightly less cream than some of my other scone recipes. *See below for mixing tips.
You are going to love these scones. They're perfect for breakfast with coffee or as a delightful dessert to finish the day. But, do not forget that afternoon snacking includes scones too!
Raspberry white chocolate scones are a delightful spin on classic scone flavors. These scones look impressive and taste even better. This recipe is simple and easy. Pair these yummy raspberry scones with coffee or tea. If you enjoy these scones, you will love my White Chocolate Raspberry Muffins too!
Jump to:
Ingredients and Substitutions
- All-Purpose Flour - I have not experimented with any other flours for this recipe. Make note, if substituting the all-purpose flour, that every flour has a different chemical make-up.
- Baking Powder - Scones are leavened with baking powder, which allows for a quick overall baking process. Do not use expired baking powder.
- Salt
- Granulated Sugar
- White Chocolate Chips - You will find the white chocolate chips in the scone dough and as the garnish.
- Unsalted Butter (cold and cubed) - Butter provides flakiness, color, and flavor.
- Fresh Raspberries
- Pure Vanilla Extract (optional)
- Heavy Whipping Cream - Heavy cream is always my go-to liquid when making scones. However, buttermilk is a great substitute. Please note, though, if using another form of liquid the quantities will vary. You may have to make adjustments to the recipe.
- Egg - For the egg wash.
How To Make Raspberry White Chocolate Scones
Whisk the Dry Ingredients - In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Cut in the Butter - With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
Stir in ½ cup of White Chocolate Chips - Using a spatula, stir in the ½ cup of white chocolate chips (reserving the 2oz for the garnish) until incorporated.
Pour in Half of the Heavy Whipping Cream - Whisk the vanilla (if using) into the heavy cream. Pour half of the cream into the butter-flour mixture. Using your hands or a rubber spatula, stir to incorporate. The dough will be dry and just subtly moistened.
Add the Remaining Cream and Raspberries - Add the raspberries and remaining cream. Again, gently mix just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
Knead and Shape - Gently knead the dough until it comes together and shape into a flattened disk.
Chill - With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for at least 30 minutes. While the scones are chilling, preheat the oven to 400°F.
Make the Egg Wash - In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
Bake - Bake the scones for 20 - 25 minutes, or until golden brown.
Melt the Remaining White Chocolate - Once the scones have cooled, melt the remaining white chocolate. Transfer the melted chocolate to a pastry bag or zip-top bag with the tip cut off. Drizzle the white chocolate over the cooled scones.
Tips for Success
Best Methods for Melting White Chocolate - The easiest method to melt the white chocolate (but not always the most effective) is to melt it in the microwave. However, my favorite (and the most consistent) method is using a double boiler.
- Microwave - At 50% power, microwave the white chocolate in 30-second increments until smooth and melted. Stir the chocolate after each 30-second increment.
- Double-Boiler - In a small saucepan, bring an inch of water to a simmer. Transfer the chocolate to a stainless steel bowl, making sure that the bowl fits over the rim of the saucepan. Place the bowl over the simmering water and heat until the chocolate is melted and smooth.
Use Cold Butter - Cold butter is essential for the dough. Warm butter or warm dough will result in dry, crumbly scones. If your butter has begun to warm, place it in the freezer for 5 to 10 minutes to chill. You can also use grated frozen butter in place of the cold cubed butter too.
Refrigerate Before Baking - It is important to keep scone dough as cold as possible. Allowing the dough to firm and chill before baking prevents over-spreading. This particular dough is moister than others thanks to the raspberries, so chilling is essential. You can even chill the dough in the refrigerator overnight to bake in the morning.
Do Not Overwork the Dough - Work the dough as little as possible to prevent tough, dense scones. In addition, overworking the dough once the raspberries have been added results in a mess.
Storing and Freezing
- STORE - Store scones in an airtight container at room temperature for up to 3 days. For extended shelf life, store them in the refrigerator for up to a week.
- FREEZE - For best results, freeze before garnishing with white chocolate drizzle. Transfer cooled scones to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months. Thaw completely before garnishing with the white chocolate.
FAQ
While whisking constantly, add boiling water, a teaspoon at a time, to the seized white chocolate. Continue doing so until the chocolate is smooth again.
Ideally, it is best to make and serve these scones the same day they are baked when they are at their peak freshness. However, the portioned dough can be refrigerated or frozen. Simply egg wash the scones and bake before service.
Related Recipes
📖 Recipe
Raspberry White Chocolate Scones
Ingredients
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup white chocolate chips
- 1 teaspoon pure vanilla extract optional
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
Egg Wash
- 1 large egg room temperature
- 1 tablespoon heavy whipping cream
Garnish
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
- Using a spatula, stir in the ½ cup of white chocolate chips (reserving the 2oz for the garnish) until incorporated.
- Whisk the vanilla into the heavy cream. Pour half of the cream into the butter-flour mixture. Using your hands or a rubber spatula, stir to incorporate. The dough will be dry and just subtly moistened.
- Add the raspberries and remaining cream. Again, gently mixing just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
- Gently knead the dough until it comes together and shape into a flattened disk.
- With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for at least 30 minutes.
- While the scones are chilling, preheat the oven to 400°F.
- In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
- Bake the scones for 20 - 25 minutes, or until golden brown.
Garnish
- Once the scones have cooled, melt the remaining white chocolate. Transfer the melted chocolate to a pastry bag or zip-top bag with the tip cut off. Drizzle the white chocolate over the cooled scones.
Notes
- STORE - Store scones in an airtight container at room temperature for up to 3 days. For extended shelf life, store them in the refrigerator for up to a week.
- FREEZE - For best results, freeze before garnishing with white chocolate drizzle. Transfer cooled scones to an airtight container or freezer-safe zip-top bag. Freeze for up to 3 months. Thaw completely before garnishing with the white chocolate.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
ANY QUESTIONS? Please leave a comment below!
Rachel Frey
Is the 478 calories for one scone or the whole batch.
I would like to try, but 478 calories for one is way out of my desire.
Katelyn Ryan
Yes, that is per scone. Scones are a high-calorie treat, generally 400+ calories for a large scone. You can, however, divide the dough into 12 portions (or even smaller), it will cut the calories down to 320 each. *You will have to adjust the baking time if portioning smaller.