Chocolate chunk scones, lemon-blueberry scones, raspberry scones—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.
In this latest rendition, 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.
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.
Ready to keep the early morning raspberry party poppin’? Don’t miss additional recipes for Raspberry Sour Cream Coffee Cake and Raspberry Cream Cheese Pinwheel Pastries.
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- 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
- 3/4 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
- 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.
- Brush the tops of the scones 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.
- 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!
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Recipe adapted from King Arthur Flour.
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! :)
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!
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!
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