There is something deeply satisfying about pulling a tray of craggy, golden scones from your own oven, and these raspberry and white chocolate scones are the ones I make most often. Cold butter gets rubbed into flour until it looks like coarse sand, fresh raspberries are folded in gently so they stay whole, and white chocolate chunks melt into little sweet pools that contrast beautifully with the tart fruit.
The key is keeping everything cold and handling the dough as little as possible. A quick chill in the freezer before baking helps the scones hold their shape and rise with a dramatic, flaky split around the middle. From start to finish you are looking at about 30 minutes of active work, and most of that is just waiting for the oven to heat.
Serve them warm with a smear of salted butter or a spoon of clotted cream, and they are every bit as good as the ones behind the glass at a bakery. They freeze beautifully too, so you can bake a couple straight from frozen on a slow Sunday morning.
Why You'll Love This Recipe
About the Ingredients
2 1/2 cups (313g) all-purpose flour, plus more for dusting
Standard all-purpose flour gives the right tender crumb. If you only have bread flour, use it but add 1 tablespoon less and expect a slightly chewier scone.
1/3 cup (67g) granulated sugar
Granulated sugar keeps the crumb light rather than heavy. Caster sugar is a perfect 1-to-1 swap if you have it, since it dissolves faster.
1 tablespoon baking powder
Check the date on your tin, because stale baking powder is the number one reason scones fail to rise. Buy small tins you will use up within six months.
1/2 teaspoon fine sea salt
Salt sharpens the sweetness and keeps the flavor from tasting flat. Kosher salt works too, but use a slightly heaped 1/2 teaspoon.
1/2 cup (113g) unsalted butter, very cold and cubed
Cold butter is what creates the flaky layers. If you are out, frozen grated butter is even better because it stays cold while you work it in.
3/4 cup (180ml) whole milk, plus 2 tablespoons for brushing
Whole milk gives richness and a tender crumb. For a slightly richer scone, swap in half-and-half or buttermilk, which also adds a gentle tang.
1 large egg
The egg adds structure and richness so the scones hold together around the juicy berries. A flax egg works in a pinch but makes them a touch denser.
1 teaspoon vanilla extract
Use real vanilla rather than imitation for a cleaner, warmer flavor. Almond extract makes a lovely half-teaspoon swap if you want a cherry-almond vibe.
1 cup (120g) fresh raspberries
Fresh berries hold their shape better than frozen. If using frozen, do not thaw them, and expect the dough to be a little colder and stiffer.
3/4 cup (130g) white chocolate chunks
Chop a good bar rather than using chips for melty pools. If you only have chips, toss them in a teaspoon of flour so they do not sink.
1 tablespoon coarse sugar, for sprinkling
Turbinado or demerara sugar gives a crunchy top. A pinch of flaky sea salt mixed in makes the sweet-savory contrast even better.
Tips & Tricks
Keep Everything Cold
Warm butter melts before baking and flattens the rise, so chill your bowl and work quickly with your fingertips.
Do Not Overwork the Dough
Stop mixing the moment the dough comes together, because extra kneading develops gluten and makes scones tough.
Pat, Do Not Roll
Press the dough into a thick round by hand so you keep the air pockets that make the scones tall and flaky.
Freeze Before Baking
Ten minutes in the freezer firms the butter so the scones hold their shape and split beautifully in the oven.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Heat the oven to 400F (200C) and line a baking sheet with parchment paper. Keep the butter and milk in the fridge until the last moment so everything stays cold.
2. Whisk the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder and salt until evenly combined. This ensures the baking powder is distributed so every scone rises the same.
3. Rub in the Butter
Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like coarse sand with a few pea-sized lumps. Those lumps are what create the flaky layers.
4. Mix the Wet Ingredients
Whisk together the milk, egg and vanilla in a small jug. Pour it into the flour mixture and stir with a fork just until a shaggy dough forms, stopping before it becomes smooth.
5. Fold in Berries and Chocolate
Gently fold in the raspberries and white chocolate chunks with a spatula, using as few strokes as possible so the berries stay whole. If the dough feels sticky, dust your hands with a little flour.
6. Shape the Dough
Turn the dough onto a lightly floured surface and pat it into a round about 1 inch (2.5cm) thick. Cut it into 8 wedges with a sharp knife or bench scraper, pressing straight down rather than sawing.
7. Chill and Brush
Transfer the wedges to the prepared sheet, spacing them 2 inches apart, and chill in the freezer for 10 minutes. Brush the tops with milk and sprinkle generously with coarse sugar.
8. Bake Until Golden
Bake at 400F (200C) for 18 to 22 minutes, until the scones are deep golden brown at the edges and the center reads 200F (93C) on an instant-read thermometer. Let them cool on the tray for 5 minutes before serving warm.
Delicious Variations
Lemon Blueberry
Swap the raspberries for blueberries and add the zest of one lemon to the dry ingredients for a bright, summery version.
Dark Chocolate Cherry
Use chopped dark chocolate and dried cherries soaked in warm water for 10 minutes, then patted dry, for a richer, chewier scone.
Orange Cranberry
Replace the raspberries with dried cranberries and add a teaspoon of orange zest plus a drizzle of orange glaze once cooled.
How to Store Raspberry and White Chocolate Scones
Refrigerator
Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days and reheat gently.
Freezer
Freeze baked scones in a zip-top bag for up to 3 months, or freeze unbaked wedges on a tray and bake straight from frozen at 400F (200C), adding 3 to 4 minutes.
Reheating
Reheat in a 350F (175C) oven for 5 to 7 minutes to crisp the edges, or microwave for 20 seconds if you just want them warm and soft.
Frequently Asked Questions
Q: Can I use frozen raspberries in scones?
Yes, you can use frozen raspberries, but do not thaw them first. Toss them frozen into the dough and work quickly, because thawed berries release juice that turns the dough pink and sticky.
Q: Why did my scones turn out flat?
Flat scones usually mean the butter got too warm or the baking powder was old. Use very cold butter, chill the shaped dough for 10 minutes, and check that your baking powder is fresh before you start.
Q: How do I know when scones are fully baked?
Scones are done when the edges are deep golden brown and the center reaches 200F (93C) on an instant-read thermometer. If the tops brown too fast, tent them loosely with foil and keep baking.
Q: Can I make this scone dough ahead of time?
Yes, you can shape the dough and refrigerate it overnight or freeze it for up to a month. Bake straight from the fridge or freezer, adding a few extra minutes to the bake time.
Q: What is the best way to serve raspberry and white chocolate scones?
Serve them warm with salted butter, clotted cream or a spoon of raspberry jam. They are best within an hour of baking, when the edges are crisp and the chocolate is still soft.
If you bake these raspberry and white chocolate scones, I would love to hear how they turned out. Snap a photo of your golden, berry-studded tray and leave a comment below with your favorite variation, then save the recipe for your next slow weekend morning.
Raspberry and White Chocolate Scones
These buttery Raspberry and White Chocolate Scones bake up tall, tender and golden with juicy berries and creamy sweet pockets in just 30 minutes.
🧂 Ingredients
- 2 1/2 cups (313g) all-purpose flour, plus more for dusting
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, very cold and cubed
- 3/4 cup (180ml) whole milk, plus 2 tablespoons for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120g) fresh raspberries
- 3/4 cup (130g) white chocolate chunks
- 1 tablespoon coarse sugar, for sprinkling
📋 Instructions
- 1Preheat and Prep — Heat the oven to 400F (200C) and line a baking sheet with parchment paper. Keep the butter and milk in the fridge until the last moment so everything stays cold.
- 2Whisk the Dry Ingredients — In a large bowl, whisk together the flour, granulated sugar, baking powder and salt until evenly combined. This ensures the baking powder is distributed so every scone rises the same.
- 3Rub in the Butter — Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like coarse sand with a few pea-sized lumps. Those lumps are what create the flaky layers.
- 4Mix the Wet Ingredients — Whisk together the milk, egg and vanilla in a small jug. Pour it into the flour mixture and stir with a fork just until a shaggy dough forms, stopping before it becomes smooth.
- 5Fold in Berries and Chocolate — Gently fold in the raspberries and white chocolate chunks with a spatula, using as few strokes as possible so the berries stay whole. If the dough feels sticky, dust your hands with a little flour.
- 6Shape the Dough — Turn the dough onto a lightly floured surface and pat it into a round about 1 inch (2.5cm) thick. Cut it into 8 wedges with a sharp knife or bench scraper, pressing straight down rather than sawing.
- 7Chill and Brush — Transfer the wedges to the prepared sheet, spacing them 2 inches apart, and chill in the freezer for 10 minutes. Brush the tops with milk and sprinkle generously with coarse sugar.
- 8Bake Until Golden — Bake at 400F (200C) for 18 to 22 minutes, until the scones are deep golden brown at the edges and the center reads 200F (93C) on an instant-read thermometer. Let them cool on the tray for 5 minutes before serving warm.