Skip the coffee shop snacks and spend mere minutes prepping and baking these incredibly light, tender, and moist White Chocolate Chip Raspberry Scones made with a handful of pantry and fridge staples. This is my MASTER RECIPE for every scone I ever make. It’s the perfect blank canvas for mixing in every type of fruit, nut or chocolate!
Table of Contents
- These White Chocolate Chip Raspberry Scones Are:
- 10 Simple Ingredients
- How to Make White Chocolate Raspberry Scones
- 6 Baking Tips for Making Better Scones
- How to Freeze Scones
- Scone Flavor Variations
- Frequently Asked Questions
- More Recipes with Raspberries You’ll Love
- White Chocolate Chip Raspberry Scones Recipe
If you’ve been around here before, you know I’m all about elevating the breakfast game. From custard-soaked French toast sticks to everything bagel breakfast pizza, there’s a little something for everyone and every occasion.
Today, I’m wholeheartedly welcoming the marriage of juicy raspberries and white chocolate chips to yield a tasty treat that needs little more than an accompanying cup of coffee to take breakfast from a routine meal to an a.m. extravaganza.
And a little (optional) sprinkle of sanding sugar on top gives these raspberry scones that classic crunch reminiscent of the coffee shop and store-bought alternatives.
These White Chocolate Chip Raspberry Scones Are:
- Moist and tender.
- Bursting with juicy raspberries.
- Loaded with white chocolate chips.
- Buttery and flaky.
I use the same basic ingredients for many of my scone recipes, including my chocolate chunk scones (a favorite amongst my fellow chocoholics!). Each ingredient plays a crucial role in creating the perfect balance of flavor and texture.
- All-purpose flour: The foundation of our scones, providing structure and texture. Make sure to spoon and level the flour when measuring to avoid compacting it, which can result in dense scones. Set some flour aside for dusting your work surface, too.
- Salt: Balances the sweetness and enhances the flavors.
- Sugar: Just good ol’ white sugar.
- Baking powder: Helps our pastries rise as they bake.
- Unsalted butter: Freeze the butter for 15-30 minutes before cutting it into cubes to ensure it remains cold and solid, which is crucial for achieving a tender, flaky texture.
- Heavy cream: Adds moisture and richness, creating tender scones. Buttermilk can be used as a substitute, but avoid thinner options like whole milk or plant-based milks, as they can make the pastries dry and bland.
- Eggs: Act as a binder and provide structure.
- Vanilla extract: Adds flavor.
- Raspberries: If fresh raspberries are not available, you can use frozen raspberries. Just be sure to gently fold them into the dough while still frozen to prevent them from bleeding too much into the dough.
- White chocolate chips: Not a fan of white chocolate? Swap in your favorite chocolate chip variety!
- Sanding sugar (optional!): Adds a sparkling finish and extra crunch to the tops. If you don’t have sanding sugar on hand, you can simply brush the tops of your scones with a bit of heavy cream before baking for a golden finish.
See the recipe card for full information on ingredients and quantities.
- Whisk together the dry ingredients. Use a fairly big bowl because you’ll add the wet ingredients to this mixture in step 3.
- Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand. You can also use a pastry cutter or 2 forks to cut the butter in.
- In a separate bowl, whisk together the wet ingredients.
- Combine wet ingredients and dry ingredients.
- Add the raspberries and chocolate chips. Use a gentle hand to avoid crushing the raspberries and turning the dough pink. Mix just until it forms a moist dough.
- Shape the dough and cut into 8 wedges. Flour your work surface generously to prevent the dough from sticking. When shaping the dough, handle it as little as possible to keep the scones light and tender. A bench scraper or knife can help with cutting the dough into wedges.
- Freeze on a baking sheet for 20 minutes. Chilling the shaped scones in the freezer helps them retain their shape and rise better during baking. It also keeps the butter cold, which contributes to flakiness.
- Brush the tops with heavy cream and bake for about 20 minutes. Keep an eye on them towards the end of the baking time, as oven temperatures can vary.
While scones are best enjoyed still warm from the oven, this raspberry variety holds up well when stored in an airtight container at room temp. So you can bake up a batch on Monday and snack your way through the week with a scone (or two) for every morning.
6 Baking Tips for Making Better Scones
- Cold butter. For a better rise and flakier texture, use cold butter — or even frozen butter. The colder, the better.
- Handle the dough gently. Overmixing or overworking the dough can lead to tough scones. When combining the wet and dry ingredients, mix until just combined. Be gentle when folding in any add-ins, such as fruits or chocolate chips, to prevent them from being crushed and bleeding into the dough.
- Gently fold in fruit, avoiding super juicy or overripe varieties. Rinse and dry the fruit thoroughly to remove excess moisture. When mixing into the dough, do so gently to avoid squishing the fruit and causing juice to leak out. You can also coat the fruit in a bit of flour to absorb any extra moisture. If using frozen fruit, no need to thaw beforehand.
- Shape and cut uniformly. When shaping the dough, aim for a uniform thickness to ensure even baking.
- Chill before baking. This relaxes the gluten and helps solidify the butter in the dough, resulting in a tender, flaky texture. It also helps maintain the shape of the scones during baking, preventing them from spreading too much.
- Space at least 2 inches apart. This gives each scone room to expand and for the air to circulate evenly around each, preventing unevenly cooked edges.
When it comes to freezing scones, you have a couple of options: freeze before baking or freeze after baking. You can even shape the dough into a disc and leave it in the fridge (securely wrapped in plastic wrap) overnight before baking.
- Before Baking: Shape scone dough into wedges and freeze on a plate or baking sheet for 1 hour. Transfer frozen wedges to a freezer-friendly bag or container and store in the freezer for up to 3 months. Bake from frozen, adding extra time as needed, or thaw overnight before baking.
- After Baking: Allow your baked scones to cool completely. Place cooled scones in a freezer-friendly bag or container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before reheating and serving.
You show me the scones and I will show you the money how I became president of the Clean Plate Club. Because if there is one breakfast pastry that stands high above the rest on my list of morning carbs, it would be impossibly light and oh-so-tender scones.
- Sour Cream Chocolate Chip Scones
- Glazed Lemon Blueberry Scones
- Chocolate Chunk Scones
- Sour Cream Strawberry Scones
- Glazed Orange Cranberry Scones
- Zucchini Bacon Cheddar Scones
Frequently Asked Questions
Leftover scones can be stored in an airtight container at room temperature for up to 2 days.
The best way to reheat leftover scones is in the oven at a low temperature (around 300°F) for a few minutes until warmed through. Wrap each loosely with foil before placing them into the oven. You can also microwave them for a quick reheat, but this may affect their texture slightly.
Absolutely! Simply fold the frozen fruit gently into the dough. If the fruit is in large pieces, it’s best to thaw, rinse and drain it before adding it to the dough to prevent excess moisture.
If your scones aren’t fluffy, a few common culprits may be at play. First, avoid overmixing the dough, as this can lead to a tough texture. Ensure your ingredients, especially the butter and cream, are cold, as this helps create steam pockets for a lighter texture. Be precise with your baking powder measurement, as too little can result in flat scones. Lastly, stick to the recipe and avoid ingredient substitutions, as they can alter the texture of the scones.
Ready to keep the early morning raspberry party poppin’? Don’t miss additional recipes for:
- Raspberry Sour Cream Coffee Cake
- Raspberry Cream Cheese Pinwheel Pastries
- Raspberry Cream Cheese Coffee Cake
- Raspberry Chocolate Chip Muffins
- Raspberry Cream Cheese Danish
- Raspberry Oatmeal Pancakes
- Raspberry Applesauce Jell-O Salad
- Raspberry Chocolate Chip Banana Bread
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 6 Tablespoons cold unsalted butter, cubed
- 2/3 cup heavy cream, plus more for topping
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup raspberries
- 3/4 cup white chocolate chips
- Sanding sugar, optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
- In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand.
- In a separate medium bowl, whisk together the heavy cream, eggs and vanilla. Add the wet ingredients into the bowl with the dry ingredients and stir the mixture several times then add the raspberries and chocolate chips, and mix until it forms a moist dough. (The raspberries will break apart slightly, but the less you stir the mixture, the more light and tender your scones will be. See Kelly’s Note.)
- Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that’s about 3/4-inch thick. Cut the circle into 8 wedges. Space the scones out at least 2 inches apart on the lined baking sheet then place the baking sheet in the freezer for 20 minutes.
- Remove the scones from the freezer. Brush the tops with heavy cream then sprinkle them with the sanding sugar. Bake the scones for about 20 minutes until pale golden and they’re baked through. Remove from the oven and serve immediately.
Kelly’s Notes
- The more smashed the raspberries are, the wetter the dough will be. If needed, sprinkle the top of the dough with flour while gathering it onto your work surface. Do not knead the dough, but rather loosely gather it. The less touching, the better!
- Leftover scones can be stored in an airtight container at room temperature for up to 2 days.
- Freezing: After Baking: Allow your baked scones to cool completely. Place cooled scones in a freezer-friendly bag or container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before reheating and serving. Before Baking: Shape scone dough into wedges and freeze on a plate or baking sheet for 1 hour. Transfer frozen wedges to a freezer-friendly bag or container and store in the freezer for up to 3 months. Bake from frozen, adding extra time as needed, or thaw overnight before baking.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from King Arthur Flour.
This wonderful homemade scone recipe is absolutely the best I’ve ever had. Better than the ones at my favourite bakery. Thanks for sharing another great recipe. ⭐️⭐️⭐️⭐️⭐️
Thanks, Stephanie!
I have made these scones many times and they are a hit with everyone who tries them. I would like to make a gluten-free version and I am wondering if they still hold up if I used a gluten-free all purpose flour? Many thanks!
I’m so thrilled you’ve been enjoying the recipe, Trish! I haven’t made this recipe using gluten-free flour but it *might* work with something like Cup4Cup that’s a 1:1 ratio to regular flour. However, because I haven’t tried this I can’t guarantee what the results will be. Let me know if you give it a shot! :)
This is the best tasting scone ever. Made several times & turns out awesome everytime. Fail proof recipie! Thank you so much!!
You are so welcome, Chery! I’m thrilled you’ve been enjoying the recipe!
I have made these a few times. Each time they’re better and better. Thanks for such a quick and wonderful recipe Kelly!
You are so welcome, Sara! I’m thrilled you’ve been enjoying the recipe!
Just made these. O M G! They are delicious!
I’m thrilled you enjoyed the recipe, Lisa!
One thing missing in all of these delicious looking bakes is the nutritional value.
I could never make any of these due to my diabetes.
Hi Charlene! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
I made these and they were really good! I do have a question though. My fiance has a health condition and cannot eats seeds. I tried straining the raspberries through a seive to remove the seeds. It worked, but I strained 1 1/12 cups but only got 1/2 cup of very liquidy puree. I was afraid to add more and I even reduced the hwc by 1/4 cup to reduce moisture a bit. They turned out with the proper texture, but I felt like there wasn’t enough raspberry flavor. Could you please give your opinion of how to put more raspberry flavor to it without making the dough too wet? Thank you for your advice!
Hi Kathy! You could try adding a teaspoon of raspberry extract. Let me know if you give it a shot!
Love this recipe and have found after making it many times that some slight adjustments have improved them for our families taste.
A little more cream and a little less sugar.
Freezing the raspberries before adding them in makes it much easier to work with and keeps the dough from getting too moist and sticky.
Thanks so much for your feedback, Scott! I’m thrilled your family has been enjoying the recipe!
These are literally no fail scones. Best ones I’ve ever made. I get rave reviews and I have added a variety of different things as fillings – always come out delicious. They are also so damn easy. My family loves them. This page is flagged in my phone because I make them all the time. Love love love the recipe!
AMAZING! I’m so thrilled that you’ve been enjoying the recipe, Meredith!
My 11 year old granddaughter who loves to bake, got this recipe from a classmate. She made them that night and OMG they were the best scones i have tasted in awhile. I love scones and am picky about them. I want to make this recipe using dark chocolate chips instead of the white chocolate ones. I have to make them the day ahead of when I am serving them. What is the best way of reheating them without drying them out, etc?? I can’t wait to eat them!! Delicious!
Hi Donna! I’d recommend reheating them in the oven. Wrap each scone loosely with foil and place them in a 300-degree Fahrenheit oven. Depending on their size, the scones will heat completely in 5 to 10 minutes.
I loved this scone recipe! Absolutely delicious, my scones did take a lot longer to cook than what the recipe stated but that is probably down to my oven not the recipe. I would highly recommend trying this out!
I’m so glad you enjoyed the recipe, Jaya!
I made this recipe vegan (vegan butter, soy cream, vegan choco chips and flax eggs) 3 or 4 times and it is so delicious…. Thanks ! We can enjoy the best sweets without harming any innocent being :)
I’m so thrilled you’ve been enjoying the recipe, Anastasia!
They look just like the scones at the bakery
I made individual round scones
The cream on the top works wonderfully
20 minutes was exactly right
Yay! I’m so thrilled you enjoyed the recipe, Sylvia!
I’m not a big fan of scones but these are delicious. It’s the perfect treat in these cold Alaska temperatures with a hot cup of coffee. This is definitely a recipe for the books! Thank you.
You are so welcome, Shirley! I’m thrilled you enjoyed the recipe :)
These are delicious! My family can’t get enough of them. Generally I use frozen raspberries and it works great. Just don’t thaw them first. they begin to thaw when you are mixing them into the dough.
I’m so thrilled you’ve been enjoying the recipe!
Absolutely love these. Made them and they disappeared so fast. 5*.
I’m so glad you enjoyed the recipe, Marie!
These are fantastic! I just made them this morning and couldn’t believe how easy it was and how perfectly they turned out!
I’m so thrilled you enjoyed the recipe, Sarah!
I make these up and freeze several batches at a time. Then I remove only what I want to eat or share and reheat for 20 secs in the microwave. So tasty, my favs in the am.
Awesome! I’m thrilled you’ve been enjoying the recipe, Angie!
Going to try this recipe, but wanted to ask, can frozen blueberries be used instead of raspberries?
Sure! Just make sure you thaw and drain them first so there isn’t any excess moisture.
After a massive scone fail with another recipe, THIS recipe was the delicious redemption my eleven year old and I were after!
Beautiful scones, not gonna last long :)
I’m thrilled you enjoyed the recipe, Laurel!
Can I use frozen berries instead of fresh raspberries?
That should work!