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White chocolate raspberry scone with a vanilla glaze drizzled on top

White Chocolate Raspberry Scone

These white chocolate raspberry scones are tall, flaky, and perfectly balanced between sweet white chocolate and tart raspberries. Made with simple pantry ingredients and a few key techniques for bakery-style results, they’re perfect for breakfast, brunch, or a cozy afternoon treat.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: English
Keyword: easy scone recipe, raspberry and white chocolate scone, raspberry scone, scone recipe, white chocolate scone
Servings: 10
Calories: 387kcal
Author: Deborah McDonald

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar , granulated
  • 6 tsp baking powder
  • ½ tsp salt
  • ¾ cup butter , cubed and very cold
  • 1 cup white chocolate chunks
  • 2 tbsp lemon juice fresh
  • 2 tsp vanilla extract
  • 1 whole milk or cream
  • 1 1/2 cups frozen raspberries or fresh

For the Egg Wash

  • 1 egg
  • 1 tbsp water

Optional Topping

  • sugar coarse

Instructions

  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a large bowl, combine flour, sugar, baking powder, and salt.
  • Cut in the very cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  • Gently stir in the white chocolate chunks.
  • In a separate bowl, whisk together lemon juice, vanilla extract, and milk or cream.
  • Pour wet ingredients over the dry mixture and gently toss together until a shaggy dough begins to form. Do not overmix.
  • When the flour is almost incorporated, gently fold in the frozen raspberries.
  • Turn dough onto a lightly floured surface and gently pat into a 1-inch thick round.
  • Cut into 8–10 triangles and place on prepared baking sheet, positioning them close together for better rise.
  • Whisk egg and water together. Brush tops of scones with egg wash and sprinkle with coarse sugar if desired.
  • Bake for 22–25 minutes, or until lightly golden brown.
  • Cool slightly on a wire rack before serving.

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.

Nutrition

Serving: 1scone | Calories: 387kcal | Carbohydrates: 48g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 500mg | Potassium: 118mg | Fiber: 2g | Sugar: 19g | Vitamin A: 460IU | Vitamin C: 6mg | Calcium: 185mg | Iron: 1mg
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