White Chocolate Raspberry Scones
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These white chocolate raspberry scones are made with fresh raspberries and white chocolate chips! The sweetness of white chocolate pairs wonderfully with the tart raspberries. Topped with an easy vanilla icing for an perfect brunch treat!
Years ago I used to work at a bakery and I was basically I made scones all day. I mean all day. I made probably 12 batches a day. It was a serious arm workout. No need for the gym that summer!
And even though after that summer I swore I’d never make another scone I keep coming back to my scone recipes. They’re just so easy and quick to make. And endless flavor possiblities. Like these cranberry orange scones perfect for the holidays, or these cinnamon apple scones I love making in the Fall, and of course my perfect blueberry lemon scones.
But since it’s spring time, I wanted a bright, fresh scone. And I thought why not a scone recipe featuring juicy raspberries and sweet white chocolate chunks. And wow, are they are perfect pairing!
I figured this recipe would be an easy peasy one to mix up and would result in foolproof scones. Boy was I wrong. No matter what I tried I ended up with flat scones that spread like puddles. Sure they flavor was wonderful but these scones were not winning any awards in the looks department.
Success Tip For These Scones!
So instead of fresh berries that released too much liquid I tried using frozen raspberries. But still folding them into the dough still created issues. But once I froze fresh raspberries that’s when I got the results I wanted! Fresh raspberries (not previously frozen) were just cold enough to keep the dough cold and keep the scones tender and bake up tall.
Using already frozen raspberries released too much moisture. And fresh raspberries were too soft and turned the dough to mush. But raspberries frozen for about 30 minutes before folding into the dough was the key!
And since my bakery days I’ve picked up a few more tricks that will make these the best scones ever. No dry shapeless scones here! So no need to visit your local coffee shop for some good scones, let’s make them our self! Let’s get to making these raspberry white chocolate scones together!
Table of contents
Why You’ll Love This Recipe
- Made in one bowl—less cleanup, more ease
- Freezing the raspberries keeps them intact and easy to mix
- Flaky, buttery layers thanks to a simple folding technique
- The perfect balance of tart, sweet, creamy, and crisp
- Freezer-friendly before or after baking
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder – use aluminum-free to prevent discoloration
- Salt
- Unsalted butter – cold and cubed for flaky texture
- White chocolate chips – or chopped white chocolate for extra gooey pockets. You could always substitute with dark chocolate chips!
- Eggs – cold is best
- Heavy cream – also cold; helps keep the dough light and rich
- Vanilla extract
- Fresh raspberries – frozen for 45 to 60 minutes before mixing. Do not use already frozen raspberries as they release too much moisture.
- Turbinado sugar (optional) – adds a beautiful golden crunch on top
For the glaze:
- Powdered sugar
- Milk – any kind works; adjust for thickness
- Vanilla extract
How to Make Raspberry White Chocolate Scones
Line a baking sheet with parchment paper and preheat your oven to 425°F. While the oven heats, freeze your fresh raspberries in a single layer for about 45 minutes. This helps them hold their shape and keeps the dough from turning too wet.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Use a pastry blender (pastry cutter) or your fingertips to cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
Gently stir in the white chocolate chips and frozen raspberries into the dry ingredients. Be careful not to crush the berries too much.
In a small bowl or measuring cup, whisk together the heavy cream, eggs, and vanilla extract.
Make a well in the center of the dry mixture and pour in the wet ingredients. Stir just until a shaggy dough forms. If it seems too dry, add a little extra cream—one teaspoon at a time—until it holds together.
Turn the dough out onto a floured surface. Pat it into a rough square or rectangle, then cut into four pieces and stack them. Repeat this process of patting, cutting, and stacking two more times—flouring lightly as needed. This helps create those beautiful flaky layers.
Flatten the dough into an 8-inch circle, about 1 inch thick.
Cut into 8 triangles using a sharp knife and place them on the prepared baking sheet. Freeze for 20 minutes before baking—this helps the scones keep their shape and rise tall.
Sprinkle the tops with turbinado sugar if using. Bake for 15–18 minutes, or until the scones are golden brown and cooked through. Let cool on a wire rack.
Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled scones and let set before serving (or dive right in!).
Recipe Tips
- Use fresh raspberries that you freeze yourself—store-bought frozen raspberries do not work and release too much moisture and turn the dough blue.
- Avoid aluminum-based baking powder, which can also cause the dough to discolor slightly when combined with berries.
- Don’t skip the freezing the scone dough before baking—it helps the scones rise instead of spread.
- Handle the dough gently for tender scones—overworking it can lead to tough scones.
Storage Instructions
At Room Temperature:
Store scones in an airtight container for up to 2 days. Place parchment between layers if stacking. To refresh, warm in a 300°F oven for 5–7 minutes.
In the Refrigerator:
You can store them in the fridge for up to 4 days, but the texture is best when served fresh or reheated.
Freezing Baked Scones:
Cool completely, then wrap individually in plastic wrap or foil and place in a freezer bag. Freeze for up to 2 months. Reheat in a 325°F oven for 10–15 minutes.
Freezing Unbaked Scones:
Place cut scones on a baking sheet and freeze until solid. Transfer to a zip-top freezer bag. Bake straight from frozen, adding 2–3 extra minutes to the bake time.
Recipe FAQs
No unfortunately not! I found there were too much ice crystals and moisture released making for a soggy dough and flat scones that spread too much while baking.
It’s all in the folding! The cut-and-stack method creates flaky layers that help the scones rise high in the oven.
Yes! Freeze the unbaked scones and bake straight from frozen when ready. They’re perfect for make-ahead brunches or gifting.
More Recipes To Try
If you’re craving more raspberry baked goods, be sure to try my no bake raspberry cheesecake!
Or my white chocolate raspberry cheesecake bars!
White Chocolate Raspberry Scones
Ingredients
- 1 cup fresh raspberries frozen for 30 minutes, see note
- 3 cups (360 g) all purpose flour spooned and leveled
- ⅓ cup (67 g) granulated white sugar
- 1 tablespoon baking powder aluminum free is best
- ½ teaspoon salt
- 8 tablespoons (1 stick, 113 g( unsalted butter, cold cubed
- 1 cup (170 g) white chocolate chips
- 2 large eggs cold
- ½ cup + 2 Tablespoons (150 ml) heavy cream cold
- 1 teaspoon vanilla extract
- turbinado sugar optional: sprinkling on top
Glaze
- ½ cup (60 g) powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat and prepare pan. Position a rack in the center of the oven. Preheat your oven to 425°F. Line a cookie sheet with parchment paper or silicone baking mat.
- Freeze the raspberries. Place raspberries in a single layer and freeze for 30 minutes. I do this while I make the dough. 1 cup fresh raspberries
- Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, sugar, baking powder, and salt. 3 cups (360 g) all purpose flour ⅓ cup (67 g) granulated white sugar 1 tablespoon baking powder ½ teaspoon salt
- Cut in butter. Using your fingertips, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Gently fold in the white chocolate chips and frozen raspberries. Do this carefully so you don’t smash the berries too much. 8 tablespoons (1 stick, 113 g( unsalted butter, cold 1 cup (170 g) white chocolate chips
- Combine wet ingredients. In a measuring cup or small mixing bowl, whisk together the heavy cream, vanilla and cold eggs. 2 large eggs ½ cup + 2 Tablespoons (150 ml) heavy cream 1 teaspoon vanilla extract
- Add wet ingredients. Make a well in the center of the dry ingredients and add the wet heavy cream mixture. Stir to combine until a shaggy dough forms. If dough is still a bit dry and not coming together, add a teaspoon of heavy cream at a time (up to an additional tablespoon).
- Shape the scones. Empty the bowl onto a lightly floured surface. Lightly dust the top of the dough with flour as well. Gently press the dough together with floured hands. Pat the dough down to about 1-inch thickness. Cut the dough into four pieces. Stack the dough sections on top of each other so you have a stack of four sections of dough. Lightly flour the top of the dough if needed. Repeat the process of flattening, cutting and stacking the dough for a total of 3 times (this helps create layers. Keep flouring the top of the dough and your hands as needed).
- Cut the scones. Flatten the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto a prepared baking sheet, about 2 inches apart. Freeze for 20 minutes (this helps with spreading).
- Bake The Scones. Sprinkle on sugar on top each of scone before baking. Bake for 15-18 minutes, until golden brown. Remove from the oven and cool on a cooling rack.
- Glaze scones. In a small bowl, whisk together the powdered sugar, milk and vanilla. Drizzle icing over the top of each scone. ½ cup (60 g) powdered sugar 1 tablespoon milk ¼ teaspoon vanilla extract
Notes
-
At Room Temperature:
Store scones in an airtight container for up to 2 days. Place parchment between layers if stacking. To refresh, warm in a 300°F oven for 5–7 minutes. -
In the Refrigerator:
You can store them in the fridge for up to 4 days, but the texture is best when served fresh or reheated. -
Freezing Baked Scones:
Cool completely, then wrap individually in plastic wrap or foil and place in a freezer bag. Freeze for up to 2 months. Reheat in a 325°F oven for 10–15 minutes. -
Freezing Unbaked Scones:
Place cut scones on a baking sheet and freeze until solid. Transfer to a zip-top freezer bag. Bake straight from frozen, adding 2–3 extra minutes to the bake time. - Raspberries: You want to freeze the fresh raspberries until frozen. I used store- bought raspberries that were already frozen – they worked but tended to release more moisture and turn the dough a little blue after baking.
- Baking powder: Aluminum free baking powder is best otherwise it can cause the dough to turn slightly blue.
