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This white chocolate raspberry scone is so easy to make, and absolutely delicious! It is perfect for breakfast or brunch but it could even be used as a dessert if you add a bit of this sweet strawberry jam on top!
Growing up on the farm, my mother would make scones almost every single weekend. It was one of her favourite things to bake for the family! She was always trying different types of scone flavours from savoury to sweet and every weekend there was something new! There were a few that truly stood out more than others and this white chocolate raspberry scone recipe was one of them!
The Secret to The Perfect Scone
Scones sound fancy but they are really one of the easiest treats to bake! There are a number of tips and tricks you can do to have your scones come out perfectly every single time. These tips will work for any type of scone, not just these white chocolate raspberry scones that we are making in this recipe! Make sure to Pin this recipe for later so that you can reference these tips whenever you are baking scones in the future!
- Cold Butter
- Cold Eggs
- Cold Cream
Similar to making a pie crust, scones will turn out flakier if the butter melts while baking rather than during the mixing process. Using cold ingredients will help prevent the butter from melting until the scone is baking!
Must Haves for the Kitchen
Getting Fruit Scones to Rise
Sometimes scones with fruit added to them can be tricky to make rise properly! Fruit and berries can add too much moisture to your batter causing the scone to fall flat and come out dry and hard! There are a few tips to help avoid this from happening! In this recipe, try not to smash the raspberries too much! The more smashed the raspberries are, the wetter the dough will be. Add a touch of flour to the top of the dough but remember to not over mix! The less touching the better.
Once you are ready to bake your scones, be sure to place them close enough together that they are touching when they bake. This will help them to stay in the correct shape and also rise higher and fluffier!
How to Make White Chocolate Raspberry Scones
The contrast between the sweet, full bodied white chocolate and the tangy, sour raspberry in this scone recipe is simply perfection! Fruit scones are usually a seasonal treat so feel free to substitute the frozen raspberries in this recipe for fresh!
Ingredients
- 3 cups flour
- 1/2 cup sugar
- 6 tsp baking powder
- ½ tsp salt
- ¾ cup VERY cold butter cubed
- 170 grams white chocolate chunks
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 whole milk or cream
- 1 1/2 cups frozen raspberries
Directions
1. In a large bowl, cut the butter in with two knives or spoons.
2. In a separate mixer, combine the flour, sugar, baking powder and salt.
3. Add in the cold butter until this mixture resembles a coarse meal.
Tip: Don’t forget to not over knead your dough! It is very important that chunks of butter remain in your scone mixture to melt while baking.
4. Transfer to a large bowl and toss in the white chocolate.
5. Mix together the lemon juice, vanilla extract and milk in a separate bowl.
6. Pour this over the surface of the dry mixture. Toss all together gently, only enough to form a dough ball.
7. When the flour is almost incorporated, add the frozen raspberries.
8. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
9. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Tip: You can play with the amount of liquid added here to get the desired texture. Or if necessary, add a tiny bit more flour
10. Roll to 1 inch thickness and cut out scones with cookie cutter, cup or knife and place on parchment lined baking sheet.
11. Make a glaze by brushing the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
12. Sprinkle the tops with coarse sugar.
13. Bake at 375 degrees F for 25 minutes or until light golden brown. Time will vary depending on the size of your scone.
14. Remove from the oven and let cool on a cooling rack. Then simply cut, serve and enjoy with a latte or even better a London Flog tea!
White Chocolate Raspberry Scone Tips
Now that you know what will make your scone turn out perfectly every time, let’s go over a few more tips to use whenever you are baking scones. These tips can also be used for any type of scone you are baking! My dear mom even bakes scones on the open fire and BBQ! She does these exact steps and they are honestly our favourite part of the meal every time she makes them!
- Don’t over mix your dough! It is very important that pea sized pieces of butter remain in your scone mixture. The less touching the better!
- Avoid using berries or fruit that will add more moisture into your dough! If your dough has too much moisture, simply add a small amount of flour.
- You could also add lemon zest for a pop of flavour as well!
- Chilling the dough before baking is key!
- Bake on the middle rack.
- Note that you can pre-make these scones the night before! Make them into the desired shapes and refrigerate until you are ready to bake them.
I hope you enjoyed this quick and easy white chocolate raspberry scone recipe! It is a seasonal favourite around our house along with this delicious Saskatoon berry pie and no-butter banana bread! As always, if you do try it, please let a review in the comments below and remember, you can always find me over on Instagram too.
Frequently Asked
Like all other types of scones, white chocolate raspberry scones freeze very well. Place them in an airtight container or sealable bag then pop them into the freezer for up to 3 months. You can also store extra scones in an airtight container and use them within 1-2 days for the best results too.
Pinched for time? Premake your scones the night before. Shape the dough into the rounds, then refrigerate until morning, or when needed.
Looking for another delicious scone flavor? Check out Chloe from Boxwood Avenues Apple Scone Recipe!
Pin for Later
White Chocolate Raspberry Scone
Ingredients
- 3 cups flour
- 1/2 cup sugar
- 6 tsp baking powder
- ½ tsp salt
- ¾ cup VERY cold butter cubed
- 170 grams white chocolate chunks
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 whole milk or cream
- 1 1/2 cups frozen or fresh raspberries
Instructions
- In a large bowl, cut the butter in with two knives or spoons.
- Mix the flour, sugar, baking powder, and salt in a separate mixer.
- Add in the cold butter until this mixture resembles a coarse meal.
- Transfer to a large bowl and toss in the white chocolate.
- Mix together the lemon juice, vanilla extract, and milk in a separate bowl.
- Pour this over the surface of the dry mixture. Toss all together gently, only enough to form a dough ball.
- When the flour is almost incorporated, add the frozen raspberries.
- Frozen berries work best because they are less delicate and easier to incorporate into the scone dough. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
- Roll to 1-inch thickness and cut out scones with a cookie-cutter, cup, or knife and place on a parchment-lined baking sheet.
- Make a glaze by brushing the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
- Sprinkle the tops with coarse sugar.
- Bake at 375 degrees F for 25 minutes or until light golden brown. Time will vary depending on the size of your scone.
- Remove from the oven and let cool on a cooling rack. Then simply cut, serve and enjoy with a latte or even better a London Flog tea!
Notes
- Don’t over-mix your dough! It is very important that pea-sized pieces of butter remain in your scone mixture. The less touching the better!
- Avoid using berries or fruit that will add more moisture to your dough! If your dough has too much moisture, simply add a small amount of flour.
- You could also add lemon zest for a pop of flavour as well!
- Chilling the dough before baking is key!
- Bake on the middle rack.
- Note that you can pre-make these scones the night before! Make them into the desired shapes and refrigerate until you are ready to bake them.
