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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.
4.87 from 23 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones

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.

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. 
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