White Chocolate Chip Raspberry Scones

from 23 votes

White Chocolate Chip Raspberry Scones Photo

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.

White Chocolate Chip Raspberry Scones Photo

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.

White Chocolate Chip Raspberry Scones Photo

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.

White Chocolate Chip Raspberry Scones Photo

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.

White Chocolate Chip Raspberry Scones Photo

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White Chocolate Chip Raspberry Scones

Preheat your oven for this quick and easy recipe for White Chocolate Chip Raspberry Scones! These light and fluffy scones are studded with white chocolate chips and loaded with juicy raspberries.
Author: Kelly Senyei
4.87 from 23 votes
White Chocolate Chip Raspberry Scones Photo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones


  • 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


  • 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 Note:

  • 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!
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 437kcal, Carbohydrates: 49g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 97mg, Sodium: 187mg, Potassium: 258mg, Fiber: 2g, Sugar: 17g, Vitamin A: 650IU, Vitamin C: 4mg, Calcium: 115mg, Iron: 2.3mg


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Recipe adapted from King Arthur Flour.

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  1. 5 stars
    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!

    1. 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! :)

    2. 5 stars
      This is the best tasting scone ever. Made several times & turns out awesome everytime. Fail proof recipie! Thank you so much!!

  2. 5 stars
    I have made these a few times. Each time they’re better and better. Thanks for such a quick and wonderful recipe Kelly!

  3. 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.

    1. Hi Charlene! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  4. 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!

  5. 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.

    1. Thanks so much for your feedback, Scott! I’m thrilled your family has been enjoying the recipe!

  6. 5 stars
    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!

  7. 5 stars
    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!

    1. 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.

  8. 5 stars
    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!

  9. 5 stars
    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 :)

      1. 5 stars
        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

  10. 5 stars
    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.

  11. 5 stars
    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.

  12. 5 stars
    These are fantastic! I just made them this morning and couldn’t believe how easy it was and how perfectly they turned out!

  13. 5 stars
    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.

    1. 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 :)

  14. 5 stars
    These are amazing; best scones ever! Sometimes I substitute a teaspoon of raspberry extract for a teaspoon of vanilla and make an almond glaze. Thanks for sharing this recipe, as it is one of my favorites.

  15. Just wanted to share a little trick I figured out!
    Take the fresh raspberries and freeze them while you make the dough. Then mix them in. Less breakage! Also, freeze them before you bake them! They won’t spread AS much, only a little!

  16. 5 stars
    These are amazing. I just made a batch and they are perfectly sweet without being overboard, and so fluffy and moist. I will be adding these into my weekly repertoire!!

  17. 5 stars
    These are delicious! I cut the sugar in half and instead of white chocolate chips, I added chopped pecans. Also, be sure to pay attention to Kelly’s note if your dough is wet!

  18. 2 stars
    Mine flattened out too much. Not sure what went wrong. Followed the recipe. Not sure I like the heavy cream, may try a light cream next time.

    1. That should work, Molly! Shape the dough into scones and leave them in the fridge (securely wrapped in plastic wrap) overnight.

  19. Recently had these at a tea house. They were delicious and they shared the recipe when I asked. But there’s were bite size (half dollar). How would I adjust the cooking time?

    1. Hi Nancy! I’d start checking them around the 8-10 minute mark. Looking forward to hearing your results!

    1. Hi Victoria! You can make your own heavy cream by combining 2/3 cup of whole milk with 1/3 cup melted butter. Hope that helps!

  20. Thank you for the conversion that’s great! I shall be making these tomorrow…. sorry one last question what type of sugar did you use? Caster? Or granulated? Thank you kelsey

  21. Hi I really want to make these however I use grams. Do you know what the conversion would be? It’s my mums birthday and she would love these

  22. 5 stars
    I made these over the weekend to take to a brunch. Our friend’s five year old told me he rated the scones a 10+. They were a bit hit

  23. 5 stars
    YUM! So light and tender with just the right amount of raspberries and white chocolate chips. Thanks for this recipe!

  24. When a large grocery store discontinued making their White Chocolate Raspberry Scones in-store, and opted for selling a pre-packaged version, I was bummed. So, I began the search for the elusive home-made version. I just made this recipe this afternoon, and I must say, my search is over already. My humble thanks for sharing this deliciousness with us. These scones are superb. That’s right, I used the word “superb.” Moist, tender, and flavorful; however, admittedly, I did slather on a simple milk/powdered sugar glaze 15 minutes after their oven departure. Insert icing grin here. :)

  25. You’ve combined some of my favorite things on the planet in the lovlies! I’m going to have to try them asap!