Raspberry white chocolate chip scones are full of tart fresh raspberries and sweet white chocolate and are perfect scones for breakfast or afternoon snacks. This easy scone recipe is ready in less than 15 minutes and is a great way to start your day.
Fresh raspberries paired with the sweetness of the white chocolate chips baked into our tender scone recipe is the breakfast treat you have been looking for!
I love waking up early to bake delicious scones. I tend to make my espresso chocolate chip scones because they are my husband's favorite, but this time, I decided to use up some raspberries and pair them with the sweetness of white chocolate. I happened to have mini white chocolate chips in the pantry, and they worked perfectly!
If this is your first time making scones don't be nervous. Check out my Master Scone Recipe to get started. It has helpful tips for making any type of sweet or savory baked scone! Scones are really easy to make, so I will walk you through step by step so you will have a nice, fluffy and tender scone, one that will rival any coffee shop!
Tools for baking
Before we start to make our homemade scones, it is a great idea to prep our work surface with the ingredients and items we will be using. Here are my go-to baking tools I use for every batch of the best scones.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender or pastry cutter is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
First, let's go over TWO VERY IMPORTANT THINGS you MUST DO to ensure a perfect flaky scone:
- Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
- Make sure your butter is COLD. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones.
- All-purpose flour
- Granulated sugar
- Baking powder
- Vanilla extract
- Chilled butter, cut into small pieces
- Half-and-half, plus 1 tablespoon
- Sweet dried dates, pitted & chopped
how to make white chocolate raspberry scones
Grab your cup of coffee or tea and get these pretty raspberry wedges into the oven and soon you will be enjoying a nice warm, fluffy scone with each sip!
As I mentioned above in the baking tips section, it is important to preheat the oven to 425 degrees. Be sure to do this at least 20 minutes before you intend to bake. This ensures that your scones will bake and more importantly, rise evenly.
We are going to mix our dry ingredients first. In a large bowl, whisk together flour, baking powder, sugar, and salt.
Now, in the flour mixture, cut in the cold butter with a pastry blender or two knives until it resembles coarse crumbs. You should see lumps of butter and that is exactly what you want.
Next, we are going to add our wet ingredients. With a rubber spatula, stir in 2/3 cup half-and-half until just moistened. If you only have heavy cream that is ok too. Add in your vanilla extract and almond extract and stir.
Gently fold in fresh berries and mini white chocolate chips. Fresh raspberries are very delicate, so be extra gentle in the next step when we knead the dough.
On a lightly floured surface, knead dough gently 5 to 10 times and pat into a 1-inch thick round disc.
With a sharp knife or bench scraper, cut disc into 8 wedges and transfer dough triangles onto a prepared baking tray 2- inches apart. I can usually fit all eight on a large baking sheet.
With a pastry brush, brush the top of each scone with 1 Tablespoon half-and-half, and sprinkle each top with sugar.
Bake until golden brown, which is about 12 to 15 minutes.
Cool on wire rack.
Serve warm with your cup of hot tea or coffee!
How to store raspberry white chocolate chip scones recipe
If you have any leftovers, store scones in an airtight container in the freezer for up to 3 months, or you can keep them on the counter loosley covered with a sheet of plastic wrap.
- Flour– you can easily make these scones gluten-free by substituting the all-purpose flour with a one-for-one gluten-free flour. My favorite is the King Arthur brand, which you can find in most grocery stores.
- White chocolate chips– I just happened to have mini chips in my pantry, but if you have white chocolate chunks or white chocolate morsels, you can most certainly use these instead. If white chocolate chips are not your thing, sub in dark chocolate chips! Chocolate and raspberry make a perfect pairing!
- Fresh raspberries- If you only have frozen raspberries, you can substitute them for fresh raspberries. Make sure to add them in frozen and not defrosted as this may make a wet and sticky dough. Only have raspberry jam? Add in 2-3 Tablespoons of raspberry jam instead of berries.
Top 3 FAQ when it comes to this recipe
1. How many calories are in raspberry white chocolate scones?
According to a calorie counter I found on the web, these raspberry scones only have 150 calories! Not bad for a sweet breakfast treat!
2. Can you chill scone dough before baking?
Yes, you can chill the scone dough before baking. If you are waiting for the oven to finish preheating, place your prepared dough in the fridge covered with cling wrap until ready to bake.
3. What makes scones shiny?
I love this question! When you see our finished scones, they may look a little shiny on the tops and this is due to brushing them with half and half and then sprinkling with a bit of sugar. The sugar melts into the cream as the scones bake creating a “shiny” crust- sort of what happens with creme brulee.
White chocolate raspberry scones
The combination of raspberries and white chocolate makes this one of our favorite new recipes! Next time, I think making these for Valentine's Day will be a nice treat for my sweetie.
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar, plus 1 teaspoon
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 6 Tablespoons chilled butter, cut into small pieces
- 2/3 cup Half-and-half, plus 1 tablespoon
- 1 cup fresh raspberries
- 1/2 cup white chocolate mini chips
- Preheat the oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half until just moistened.
- Gently fold in fresh raspberries and white chocolate chips.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.
- Brush tops with 1 Tablespoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 557mgCarbohydrates: 43gFiber: 2gSugar: 16gProtein: 5g