Make Raspberry White Chocolate Scones at home like you would enjoy at your favorite cafe of coffee shop. Filled with fresh raspberries and sweet white chocolate, these soft scones are sure to delight!
A cup of coffee and a really good, fresh scone at a coffee shop as I work on writing, photo editing, and virtual assistant projects… that is the life! Although I often need to escape my house and enjoy these treats while I work as a way to break up my day, I do also love to make them at home.
My husband has never liked scones because he’s only experienced them as dry and crumbly. When he tasted on of these homemade raspberry white chocolate scones he was surprised. He said, “hey… these are good!” Then, magically, the scones all disappeared quite quickly.
The Ingredients
Here’s what you’ll need to make Raspberry White Chocolate Scones:
- Butter
- All-purpose flour
- Sugar
- Salt
- Baking powder
- Eggs
- Vanilla extract
- Heavy whipping cream
- Fresh raspberries
- White chocolate chips
- Turbinado sugar
Making Raspberry White Chocolate Scones
To make these scones, begin by whisking the dry ingredients together in a large mixing bowl.
Use a grater to grate the butter and keep it very cold before you add it to the mixing bowl. This keeps the butter from breaking down too much in the scone dough.
Stir the butter into the dry mixture. Don’t work it in too much.
In a separate bowl, whisk together the wet ingredients, then add the mixture to the big mixing bowl and stir in until a thick dough forms.
Add the white chocolate and raspberries and gently fold into the dough.
Some of the berries will break down into the dough as you fold, which is fine. You should still see some whole berries and large pieces of raspberries in the dough.
Scoop the dough onto a sheet of plastic wrap, form into a disk, then wrap up tightly and refrigerate for 30 minutes. Next, place the dough on a parchment paper lined cookie sheet and press down into a 1-inch thick circle. Cut the circle into 8 scones as shown below. Use a thin spatula to scoop under each scone and move it back out from the circle at least 1 inch to give it space to expand while baking.
Brush the tops of the scones with heavy cream then sprinkle with sanding sugar for extra texture. Bake the scones at 425ºF for 18-20 minutes until golden brown.
What to Serve with Fresh Scones
There are so many ways to enjoy your scones! Just by themselves, of course. But here are some other pairing ideas:
- Coffee
- Tea
- Hot chocolate or white hot chocolate
- Fresh fruit and berries
- Whipped cream
- Butter and raspberry jam
- A glass of cold milk
Raspberry White Chocolate Scones
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 scones 1x
Print Recipe
Pin RecipeDescription
Make Raspberry White Chocolate Scones at home like you would enjoy at your favorite cafe of coffee shop. Filled with fresh raspberries and sweet white chocolate, these soft scones are sure to delight!
Ingredients
- ½ cup (1 stick) cold butter
- 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
Instructions
- 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.
Tell us about your scones!
After you make your Raspberry White Chocolate Scones, come back and tell me how you like them! You can leave a comment and recipe rating in the comments section below. You can also click here to see this on Pinterest and leave a comment there or even your own picture of your dessert. Another option would be to tag me on Instagram @MomNeedsChocolate. Can’t wait to hear from you!
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