Raspberry White Chocolate Scones
What’s better than fresh raspberries and scones? When they come together to make these delicious raspberry white chocolate chip scones! Bursting with raspberry flavor and creamy white chocolate chips, these are the most perfect scones!. They’re surprisingly easy to whip up, requiring only basic pantry staples and minimal effort. So, preheat your oven, grab a bowl, and get ready to bake up a batch of these tender scones that are sure to become a new weekend brunch favorite.
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The first time I ever discovered a raspberry white chocolate scone, I was at my favorite coffee shop in Manhattan, KS, Radina’s. They ran out of my favorite breakfast muffin, so they offered me a scone. I had never had or even heard of a scone at that point, but I was hungry, so I said sure. Well, ever since then, I’ve basically been obsessed with scones and learning all different types of ways to make them. But this raspberry white chocolate chip scone will always have a place in my heart, and I hope it will yours too!
I love any scone recipe that requires fresh fruit and white chocolate. It turns out that tart raspberries paired with chocolate chips and scones make for an irresistible combination.There’s truly nothing better to have with a coffee or tea, that’s if you as me of course!
What kind of raspberries can I use for this recipe?
I personally love using some fresh juicy raspberries. Although fresh raspberry scones are my favorite, you can also use frozen raspberries. if you are using frozen, let them come up to room temperature before using them in your scone dough. And if you are sticking to the recipe, using fresh, make sure you wash and dry your raspberries for the most delicious scones!
So, what is a scone?
I always like to tell people it’s like a mix somewhere in between a biscuit and a muffin. It’s texture is somewhat like a biscuit (minus the flaky layers), but I say it’s a little more moist, and crumbly like a muffin. It’s one of those things you just need to try to understand. I really prefer a scone because it is not too sweet, but really the perfect amount of sweetness.
Tips for making the most delicious scone:
- Do not over mix the dough: The more you stir, mix, and work the dough, the more you activate the gluten, making the dough tough. It becomes more like bread than a light, fluffy, pastry.
- Keep the butter cold: For the best texture, during the baking process, the butter will begin to melt inside the dough. This will create steam and air pockets, giving the scones additional rise and a fluffy, tender texture. If the butter is too soft before hitting the oven, the scone will end up greasy and dense. This is why the step of putting the scones in the fridge is very important.
- Use heavy cream: The additional fat from the heavy cream will keep the scones from drying out and keep the dough moist and tender.
- Do not over bake: The scones are ready to come out of the oven when they are just starting to brown on the edges, but are still light in color. Leaving them in too long will cause them to dry out, and nobody likes dry scones!!
- Add a twist of flavor: You can add almond extract in place of the vanilla extract of the scone recipe. If you like almond extract, it gives these scones such a unique flavor!
- Raspberries: You can cut up your raspberries for smaller or larger pieces, depending on your taste preference. I usually just slice my raspberries in half, and they taste amazing!
What is the best method for keeping the butter cold?
I personally use a cheese grater, I grate the butter very quickly with a cheese grater (box grater) so that it stays cold. Some people use a food processor, pastry cutter, or just a sharp knife. I have done it every way, and the cheese grater (in my opinion) is the most effective way to keep the pieces of butter cold. If you are using something besides a cheese grater, make sure you get your butter in small cubes.
How long will these white chocolate raspberry scones last?
Typically they don’t even last a full day in our house, but when stored in an airtight container, they should stay fresh for about 2 days. You can also freeze this recipe for up to 2 months. If you plan on freezing, I would leave off the glaze, and store the glaze separately (or make later). Whenever you pull them out of the freezer, take them out of their container and let them come up to room temperature. Once they are at room temperature, you can either eat them, or heat them up in the oven for a little to make them nice and warm!
Ingredients
2 cups all-purpose flour, plus a little extra for flouring your work surface
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup raspberries, fresh or frozen
1/2 – 1 cup white chocolate chips, depending on your preference
3/4 cup heavy cream
1 teaspoon vanilla extract
For the Glaze, optional
1 1/2 cups powdered sugar
2–3 tablespoons heavy cream
1/4 teaspoon vanilla extract
Instructions for making the scones:
- Preheat the oven to 375º and line a sheet pan with parchment paper.
- In a large bowl, combine your dry ingredients – flour, baking powder, sugar, and salt. Mix until everything is well combined.
- Grate your cold butter with a cheese grater (use the side with the larger holes)
- Add in the cold butter and incorporate with your hands, working quickly, and also without handing the butter too much – the mixture should look like sand.
- Toss in your raspberries and chocolate chips, till they are lightly coated with the flour mixture.
- Next, add heavy cream and vanilla extract to the flour mixture.
- Mix until the ingredients are just combined.
- On a lightly floured surface or a piece of parchment paper, gently form the dough into a ball
- Then shape the dough into a disc, about 3/4″ thick.
- Cut the dough into eight even triangles. (I like to use a bench scraper to do this)
- Place the scone triangles on to a parchment lined baking sheet, then place in the fridge for 20 minutes
- Take the scones out of the fridge and brush some heavy whipping cream on the tops of the scones
- Then bake at 375º for 12-15 minutes until edges are golden brown.
- Let cool on a cooling rack and drizzle your Vanilla Glaze (if using) over the cooled scones.
To Make the Sweet Vanilla Glaze:
- Combine the powdered sugar, heavy cream, and vanilla extract in a small bowl. Stir together until smooth. The mixture should be thick but still pour off a spoon.
- Drizzle the icing over the scones and allow to set.
Notes
- I only use a 3/4 cup of white chocolate chips for this recipe, so it won’t be too sweet, but if you want the glaze, you can use less white chocolate chips for a less sweet scones.
- I use 1 cup of raspberries in this scones recipe, but some people might want less of a raspberry flavor. If that is you, you can add 1/2 cup to 3/4 cups instead.
- You can also use dark chocolate chunks instead of semi sweet or dark chocolate chips!
- You can cut the raspberries into small pieces, or larger depending on your preference.
Raspberry White Chocolate Chip Scones
Ingredients
For the Scones
- 2 cups all-purpose flour plus a little extra for flouring your work surface
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter cut into 1/4-inch cubes, or grated
- 1 cup raspberries fresh or frozen
- 1/2 – 1 cup chocolate chips depending on your preference
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Glaze (optional)
- 1 1/2 cups powdered sugar
- 2-3 Tbsp heavy cream
- 1/4 teaspoon vanilla
Instructions
Instructions for the scones
- Preheat the oven to 375º and line a sheet pan with parchment paper.
- In a large bowl, combine your dry ingredients – flour, baking powder, sugar, and salt. Mix until everything is well combined.
- Grate your cold butter with a cheese grater (use the side with the larger holes)
- Add in the cold butter and incorporate with your hands, working quickly, and also without handing the butter too much – the mixture should look like sand.
- Toss in your raspberries and chocolate chips, till they are lightly coated with the flour mixture.
- Next, add heavy cream and vanilla extract to the flour mixture.
- Mix until the ingredients are just combined.
- On a lightly floured surface or a piece of parchment paper, gently form the dough into a ball
- Then shape the dough into a disc, about 3/4″ thick.
- Cut the dough into eight even triangles. (I like to use a bench scraper to do this)
- Place the scone triangles on to a parchment lined baking sheet, then place in the fridge for 20 minutes
- Take the scones out of the fridge and brush some heavy whipping cream on the tops of the scones
- Then bake at 375º for 12-15 minutes until edges are golden brown.
- Let cool on a cooling rack and drizzle your Vanilla Glaze (if using) over the cooled scones.
Instructions for the glaze
- Combine the powdered sugar, heavy cream, and vanilla extract in a small bowl. Stir together until smooth. The mixture should be thick but still pour off a spoon.
- Drizzle the icing over the scones and allow to set.
Notes
- I only use a 3/4 cup of chocolate chips for this recipe, so it won’t be too sweet, but if you want the glaze, you can use less chocolate chips for a less sweet scones.
- I use 1 cup of raspberries in this scones recipe, but some people might want less of a raspberry flavor. If that is you, you can add 1/2 cup to 3/4 cups instead.
- You can also use dark chocolate chunks instead of semi sweet or dark chocolate chips! I really enjoy using white chocolate chips too!
- You can cut the raspberries into small pieces, or larger depending on your preference.
Fresh from the oven, these raspberry white chocolate chip scones are a delightful indulgence. The tender, flaky dough melts in your mouth, while the sweet raspberries and creamy white chocolate chips add bursts of flavor with every bite. They’re perfect enjoyed warm on their own, perhaps with a steaming cup of coffee or tea. No matter how you choose to enjoy them, these scones are sure to leave you wanting more. So, bake a batch this weekend and enjoy every bite! And as always don’t forget to share with your friends and family!
This was the best scone recipe I’ve ever used. A new family favorite!!! I can’t wait to make these again 🙂