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+ servings
Scones sporadically laid out with fresh raspberries.

Raspberry White Chocolate Scones

Katelyn Theofanis
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Chill Time 30 mins
Total Time 1 hr
Course Breakfast, Dessert, Pastries
Cuisine American
Servings 8 Scones
Calories 478 kcal


  • 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


  •  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.


  • 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.


  • 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.


Calories: 478kcalCarbohydrates: 50gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 335mgPotassium: 143mgFiber: 2gSugar: 18gVitamin A: 802IUVitamin C: 4mgCalcium: 157mgIron: 2mg
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