Raspberry White Chocolate Scones

Last summer, my neighbor brought over a basket of raspberries from her garden, and I knew immediately they needed to end up in something buttery and sweet. That afternoon became an experiment in combining those tart, jewel-like berries with creamy white chocolate, and the result was these scones that made my whole kitchen smell like a bakery. The way the raspberries burst slightly during baking created these little pockets of jammy perfection throughout the dough. I've made them countless times since, always remembering that lucky afternoon with overflowing berry baskets.

My sister visited last fall and we spent a rainy Sunday baking batch after batch, tweaking the ratios until we found the perfect balance of fruit to chocolate. She's usually not a breakfast person, but she ate three warm ones right off the cooling rack, declaring them the best reason to wake up early. Now every time she visits, she asks if 'those raspberry scones' are on the menu, and honestly, they usually are.

Ingredients

• All-purpose flour: The structure for tender scones, measured carefully for the right texture
• Granulated sugar: Just enough sweetness to complement without overpowering the fruit
• Baking powder and baking soda: The double lift that makes these rise beautifully and achieve that light interior
• Salt: Enhances all the flavors and balances the sweetness from the white chocolate
• Unsalted butter: Must be cold and cubed, this creates those flaky layers we're after
• Heavy cream: Makes the dough rich and tender, with enough left for brushing the tops
• Large egg: Adds structure and richness while helping the scones hold their shape
• Vanilla extract: Pure extract is worth it here, it rounds out all the flavors
• Fresh raspberries: Gentle folding keeps them whole for bursts of tartness in every bite
• White chocolate chips: Creamy sweetness that pairs perfectly with the tart berries
• Powdered sugar: Creates a smooth, drizzle-worthy glaze that hardens just slightly
• Milk or cream: Thins the glaze to the perfect consistency for drizzling

Instructions

Preheat your oven:

Get your oven to 400°F and line a baking sheet with parchment paper so nothing sticks

Whisk the dry ingredients:

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed

Cut in the butter:

Work those cold butter cubes into the flour with a pastry cutter or your fingers until you see coarse crumbs with some pea-sized pieces remaining

Mix the wet ingredients:

Whisk together cream, egg, and vanilla in a separate bowl until combined

Bring it together:

Pour the wet mixture over the flour and stir gently until just combined, some dry spots are okay

Fold in the good stuff:

Add raspberries and white chocolate, folding gently to avoid crushing those delicate berries

Shape the dough:

Turn onto a floured surface and pat into a 1-inch thick circle, then cut into 8 wedges like a pie

Brush and bake:

Arrange wedges on your prepared sheet, brush with extra cream, and bake 16 to 18 minutes until golden brown

Make the glaze:

Whisk powdered sugar with milk and vanilla until smooth, then drizzle over slightly cooled scones

Save

These became my go-to for new neighbors and housewarming gifts after the first time I brought a basket to a family moving in down the street. The mother wrote me a note two weeks later saying her kids kept asking when 'the scone lady' would come back, and now I can't show up empty-handed.

Making Them Ahead

You can freeze the unbaked scones on the baking sheet, then transfer them to a bag once solid. Bake from frozen, adding a couple extra minutes, and they taste just as fresh as the day you made them.

Getting The Perfect Shape

If your dough feels too sticky to handle, pop it in the fridge for 15 minutes. A bench scraper helps lift the wedges without misshaping them, and don't worry about perfection, rustic looks beautiful here.

Serving Suggestions

These scones shine best served slightly warm, when the white chocolate is still a bit melty and the raspberries are at their juiciest. They're perfect alongside a hot cup of tea or coffee.

• Split and serve with salted butter for extra richness
• Fresh berries on the side make it feel extra special
• Store any leftovers in an airtight container and refresh briefly in the oven

Save

There's something so comforting about pulling a batch of these out of the oven, the glaze glistening and that buttery smell filling the whole house. I hope they become as special in your kitchen as they are in mine.

Recipe FAQs

→ How do I prevent raspberries from crushing in the dough?

Gently fold the raspberries into the dough at the end to avoid breaking them, preserving their shape and juiciness.

→ Can I substitute the white chocolate with another type?

Yes, you can swap white chocolate for dark or milk chocolate chips depending on your taste preferences.

→ What is the best way to achieve a flaky texture in these scones?

Use cold cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs to create flakiness.

→ How should I store the scones to keep them fresh?

Store scones in an airtight container at room temperature for up to two days or freeze them for longer storage.

→ Can the glaze be made ahead of time?

Yes, prepare the vanilla glaze in advance and drizzle it over the scones just before serving to keep it fresh.