When you want the best tasting Raspberry White Chocolate Scones, you won’t have to go to your favorite coffee shop or bakery, you just need to make this recipe. These scones are easy to make and the taste is unbelievable. Serve with a cup of hot tea or enjoy these delicious scones with a cup of coffee or milk.
Pair these white chocolate scones with a cup of Cookies and Cream Hot Cocoa for a relaxing treat.
Raspberry White Chocolate Scone
What I love about these scones is that they are not dry like the scones that you get from the grocery store. They are moist and dense with just the right amount of sweetness. They are perfect for an afternoon or after dinner treat. I like to serve them warm with a lightly sweetened whipped cream, butter or jam with clotted cream.
Ingredients You Will Need:
(full amounts in recipe box below)
- All-purpose flour
- Sugar and Salt
- Baking powder
- vanilla extract
- heavy whipping cream
- fresh raspberries
- white chocolate chips
- turbinado sugar (optional)
How to Make Raspberry White Chocolate Scones
Using a grater, grate the butter into large shreds. Place the butter in the freezer until it is needed.
In a mixing bowl, mix together the flour, sugar and baking powder.
Add the chilled butter to the flour and blend together with a fork, being careful not to over mix. Overmixing will cause the dough to be sticky unworkable. You want lumps of butter and not fully incorporated.
In a smaller bowl, whisk together the eggs, vanilla, and 2/3 cup of heavy cream. Add the wet mixture to the flour and butter mixture. Do not over mix.
Add the fresh raspberries and white chocolate chips and carefully fold it into the dough. Many of the berries will break down as you fold them in but you want to make sure not all break down.
Turn the dough out onto a sheet of plastic wrap and form it into a disk. Then, wrap the dough in the plastic wrap and place in the freezer to chill for 30 minutes.
Preheat the oven to 425 degrees. Remove the dough from the freezer and place it on a large baking sheet that has been lined with parchment paper.
Press the dough into a circle and about 1 inch in thickness.
Using a sharp knife, cut the dough into 8 wedges and use a spatula to move the dough triangles1/2 inch apart from each other. You might need to reshape the scones after moving them.
Brush the top of each scone with heavy cream using a pastry brush. Then sprinkle the tops with turbinado sugar.
Bake the scones for 18-20 minutes at 425 degrees until the scones are golden brown.
Serve the scones warm with sweetened whipped cream, butter or jam and clotted cream.
Can You Freeze Dough for Scones?
If you like to have scones ready to bake but do not have time to make the dough from scratch often, you can make the dough and freeze it. As you make the dough you can either freeze the dough as a whole, or it can be frozen in individual scones. When freezing as individual scones, I like to separate them with parchment paper.
Can You Use Frozen Raspberries in Scones?
If you only have frozen raspberries you can use them instead of fresh. You will want to make sure the raspberries are thawed completely and dry as much as possible to prevent additional moisture in the dough. The extra water in the dough will make the dough very sticky and difficult to work with.
Other Raspberry Desserts You Will Love:
Raspberry White Chocolate Scones
- ½ cup cold butter 1 stick
- 2 ½ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup heavy whipping cream plus 1-2 tablespoons additional for brushing on the scones
- 1 cup fresh raspberries
- ½ cup white chocolate chips
- 1-2 tablespoons turbinado sugar
- Grate the cold butter with a cheese grater using the coarse side of the grater for larger shreds of butter. Place the grated butter in the freezer to chill while you move on to the next step.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Add the chilled, grated butter to the flour mixture and lightly blend into the flour with a fork. Do not over mix! You want many lumps of butter and you do not want the butter fully incorporated into the flour mixture.
- In a small mixing bowl, whisk together the eggs, vanilla extract, and 2/3 cup of heavy cream. Add the wet mixture to the flour and butter mixture; stir just until combined, but do not over mix.
- Add the fresh raspberries and white chocolate chips and fold into the dough with a spatula. Many of the berries will break down as you fold, but do not over mix until all of the berries break down.
- Turn the dough out onto a sheet of plastic wrap and form into a disk. Wrap the dough in the plastic wrap and place in the freezer to chill for 30 minutes.
- Preheat the oven to 425F.
- After the dough has chilled, remove it from the freezer and place on a large baking sheet lined with parchment paper. Gently press the dough into a circle, 1-inch in thickness.
- Use a sharp knife to cut the dough circle into 8 wedges. Using a narrow spatula, move the dough triangles slightly out from the circle to give at least ½ inch of space between each scone. (This can be tricky because the dough is very soft. After moving the dough triangles, simply reshape the scones with your fingers if needed.)
- Brush the top of each scone with heavy cream using a pastry brush. Sprinkle each scone with turbinado sugar.
- Bake the scones at 425F for 18-20 minutes until golden brown.
- Serve the scones warm with sweetened whipped cream, butter, or raspberry jam and clotted cream.