Go Back
To make Raspberry White Chocolate Scones, you will need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup white chocolate chips - Extra flour for dusting For flour, I prefer using King Arthur Flour. It gives a nice texture. For sugar, Domino is a great choice, as it dissolves well. For butter, use a good quality unsalted butter like Land O'Lakes. If you're looking for cream, Horizon Organic is a solid option. You can use any brand of white chocolate chips, but Guittard is a favorite for its rich flavor. If fresh raspberries are not available, you can use frozen ones, but make sure to thaw and drain them first. One scone has approximately: - Calories: 210 - Total Fat: 10g - Saturated Fat: 6g - Cholesterol: 40mg - Sodium: 150mg - Total Carbohydrates: 28g - Dietary Fiber: 1g - Sugars: 8g - Protein: 3g These scones are a treat, balancing sweetness and a hint of tart from the raspberries. Enjoy this delightful recipe that merges rich flavors with a soft texture! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a large bowl, whisk together the dry ingredients. Combine 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Make sure they mix well. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. This part brings moisture and flavor. Now, it’s time to bring in the fun! Add the cold, cubed butter to the dry mix. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Next, pour the cream mixture into the dry ingredients. Stir gently until just combined; overmixing can lead to tough scones. Carefully fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Be gentle to keep the raspberries whole. Turn the dough onto a lightly floured surface. Knead it gently about 5-6 times until it holds together. Shape the dough into a circle that is about 1-inch thick. Cut it into 8 wedges. Place the scones on your prepared baking sheet, leaving some space between them. Bake for 15-20 minutes, or until the edges turn lightly golden. When done, remove them from the oven and let them cool for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the lovely aroma filling your kitchen! To get the right texture, keep the butter cold. Cold butter helps create a flaky scone. When you mix the butter with the flour, aim for coarse crumbs. Don’t overmix the dough; mix just until combined. This keeps the scones light and airy. Gently fold in the raspberries and chocolate chips to avoid breaking them. One common mistake is overmixing the dough. This makes the scones dense and tough. Another mistake is not using cold ingredients. Warm butter or cream can ruin the scone texture. Make sure to shape the dough gently and avoid pressing it too hard. Cutting the scones too small can also lead to uneven baking. Serve your scones warm for the best taste. Dust them lightly with powdered sugar for a sweet touch. Pair with clotted cream for a rich flavor. Fresh raspberries on the side add color and taste. You can also drizzle melted white chocolate over the scones for a fancy look. Pro Tips Use Cold Butter: Ensure your butter is very cold and cubed to achieve flaky layers in your scones. Don't Overmix: Mix the dough until just combined to prevent tough scones; gentle folding is key. Fresh Ingredients: Use fresh raspberries for the best flavor and texture; frozen berries can break apart too easily. Perfect Baking Time: Keep an eye on the scones as they bake; remove them once the edges are lightly golden for the best results. {{image_2}} You can change the flavor of your scones easily. Try adding lemon zest for a bright twist. Orange zest also pairs well with raspberries. If you love nuts, add chopped almonds or pecans. For a richer taste, swap white chocolate with dark chocolate chips. Each of these flavors creates a unique scone experience. Making gluten-free scones is simple. Use a gluten-free flour blend instead of all-purpose flour. Ensure the blend has a binding agent like xanthan gum. For dairy-free options, replace heavy cream with almond or coconut milk. Also, use dairy-free butter or margarine. These swaps keep your scones tasty and enjoyable for everyone. Use seasonal fruits to keep your scones fresh. In spring, substitute strawberries for raspberries. In autumn, try pumpkin puree with spices. You can also use cranberries in winter for a tart flavor. Each season brings new tastes to explore. Embrace the change and have fun with your baking! To keep your scones fresh, store them in an airtight container. This helps keep moisture in, so they stay soft. You can also wrap them in plastic wrap before placing them in the container. This extra layer adds protection against drying out. For the best taste, enjoy leftover scones within two days. You can freeze scones to enjoy them later. Place cooled scones in a freezer bag. Remove as much air as you can before sealing. They can freeze well for up to three months. To reheat, take a scone out and let it thaw at room temperature. Then, warm it in the oven at 350°F (175°C) for about 10 minutes. This brings back the fresh-baked taste. Freshly baked scones can last for about two days at room temperature. After that, they start to lose their softness. If you store them in the fridge, they might last up to a week, but they may get dry. Freezing is the best option for long-term storage. Yes, you can use frozen raspberries. They work well in scones. Just toss them in flour to help prevent them from breaking. This keeps your scones looking nice. Frozen raspberries may add a bit of extra moisture. Keep an eye on the baking time. You will know the scones are done when the edges are lightly golden. They should feel firm to the touch. If you insert a toothpick, it should come out clean. The scones should also rise well and have a nice dome shape. These scones taste great with clotted cream or butter. You can also add a dollop of jam or lemon curd. Fresh raspberries on the side make for a colorful presentation. A cup of tea or coffee pairs nicely too. Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap and place it in the fridge. You can store it for up to 24 hours. When ready to bake, just cut and bake as usual. This makes it easy for busy mornings. This blog post covered how to make Raspberry White Chocolate Scones. We reviewed the key ingredients and some trusted brands. Then, we went through step-by-step instructions for baking. I shared tips for the right texture and common pitfalls. You also learned about flavor variations and how to store leftovers. Lastly, I answered frequently asked questions. Making these scones can be fun and rewarding. Enjoying them fresh will be the best treat!

Raspberry White Chocolate Scones

Delicious scones made with fresh raspberries and white chocolate, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup white chocolate chips
  • extra flour for dusting

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the cubed cold butter to the dry ingredients, using a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
  • Gradually pour the cream mixture into the dry ingredients and stir until just combined. Avoid overmixing.
  • Gently fold in the fresh raspberries and white chocolate chips, being careful not to break the raspberries.
  • Turn the dough out onto a lightly floured surface, and knead it gently a few times until it holds together (about 5-6 times).
  • Shape the dough into a circle about 1-inch thick. Cut into 8 wedges.
  • Place the scones on the prepared baking sheet, slightly spaced apart.
  • Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
  • Remove from the oven and allow to cool on the baking sheet for around 5 minutes, then transfer to a wire rack to cool completely.

Notes

Serve the scones warm, dusted lightly with powdered sugar and accompanied by a dollop of clotted cream or a side of fresh raspberries for added color and flavor.
Keyword baking, raspberries, scones, white chocolate