Raspberry White Chocolate Scones

The Sunday my neighbor brought over a basket of fresh raspberries from her garden, I immediately thought of scones. Something about the tart berries meeting sweet white chocolate felt like the perfect excuse to linger over coffee longer than usual. These became our weekend ritual before I even realized what was happening.

I made these for my book club last month and honestly, the conversation stopped when everyone took their first bite. The glaze drips down your fingers in the best possible way, and suddenly even the quietest person in the group is asking for the recipe. Thats when you know a recipe is worth keeping.

Ingredients

• All-purpose flour: The backbone that gives these scones their structure without becoming tough or dry
• Granulated sugar: Just enough sweetness to let the raspberries shine without overwhelming them
• Baking powder and baking soda: The dynamic duo that makes these rise beautifully and develop those tender layers
• Salt: Dont skip this, it wakes up all the other flavors
• Cold unsalted butter: Absolutely essential, cold butter creates those flaky pockets that make scones magical
• Heavy cream: Makes for the most tender crumb, with extra reserved for brushing that golden top
• Egg: Adds richness and helps bind everything together
• Pure vanilla extract: A generous amount makes everything taste more expensive
• Fresh raspberries: The star of the show, gently folded in so they stay somewhat intact
• White chocolate chips: Creamy little pockets that melt into the warm berries
• Powdered sugar: For that simple glaze that takes these from good to cant stop eating them
• Milk or cream: Thins the glaze to perfect drizzling consistency

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet, having everything prepped makes the process feel effortless

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:

Add those cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized pieces remaining

Mix the wet ingredients:

In another bowl, whisk together the cream, egg, and vanilla until completely blended

Bring it all together:

Pour the wet into the dry and stir gently just until combined, some dry patches are okay and actually prevent overmixing

Add the good stuff:

Fold in raspberries and white chocolate, accepting that some berries will break and thats exactly what gives you those beautiful swirls

Shape the dough:

Turn onto a floured surface and pat into an 8 inch circle, handling it as little as possible keeps them tender

Cut and arrange:

Use a knife to cut 8 wedges and transfer to your prepared baking sheet, leaving space between them

The secret step:

Brush the tops with extra cream for that bakery worthy golden finish

Bake to perfection:

Bake 16 to 18 minutes until golden brown, then cool completely so the glaze sets properly

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth, then drizzle generously over each cooled scone

Save

My sister actually called me midbite the first time she tried these, just to tell me she was eating two in one sitting and felt zero guilt. That is the highest compliment a scone can receive.

Working with Frozen Fruit

Frozen raspberries work beautifully here, just toss them in while still frozen and fold gently. They might add a minute to your bake time but the flavor stays surprisingly fresh.

Making Ahead

You can cut the scones and freeze them raw on a baking sheet, then transfer to a bag for later. Bake from frozen, adding a few extra minutes, and glaze once cooled.

Serving Suggestions

These are incredible alongside a strong cup of coffee, especially when they are still slightly warm from the oven. The glaze melts into every crevice and makes everything feel a bit more special.

• Pair with earl grey tea for an afternoon pick me up
• Serve with extra fresh berries and whipped cream for company
• Wrap individually for an on the go breakfast that feels indulgent

Save

There is something so comforting about pulling a tray of scones from the oven, the scent of vanilla and butter filling the whole kitchen. These have become my go to for whenever life calls for something sweet but not fussy.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be substituted without thawing to avoid excess moisture in the dough.

→ What type of white chocolate is best for these scones?

Use white chocolate chips or chunks that melt easily to create pockets of creamy sweetness.

→ How should the butter be prepared for the dough?

Use cold, cubed unsalted butter and cut it into the dry ingredients until mixture resembles coarse crumbs for flaky texture.

→ What is the purpose of the vanilla glaze?

The glaze adds a smooth, sweet vanilla finish that enhances the flavors and gives a delicate shine.

→ Can lemon zest be added to the scones?

Yes, adding lemon zest to the dough provides a refreshing citrus twist that complements the raspberries.

→ How do I know when the scones are done baking?

Bake until the scones turn golden brown on top and a toothpick inserted comes out clean, usually 16-18 minutes.