Easy White Chocolate Raspberry Scones Recipe

Want to master bakery-style scones? In a few easy steps, I’ll show you how to make these White Chocolate Raspberry Scones! I mean, who doesn’t love tender scones with white chocolate chunks and juicy raspberries? Plus I share the tricks I’ve learned to make the perfect scones!

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Is there anything better than raspberries and white chocolate? I took this iconic combo and made it into a fluffy, butter scone that pairs perfectly with your morning coffee or tea. If you are a scone fan like me, you are going to absolutely love these!

And if you think of scones as dry, bland, and boring, think again. My scones are moist, tender, and full of flavor.

Light and fluffy, right here!

My top tricks for the best scones

1. Freeze the butter: Place your grated butter in the freezer until you are ready to use it. Don’t let it sit at room temperature for too long.
2. Don’t twist: When you cut the butter into the dough, don’t twist your pastry cutter; just move it up and down. Also, when you slice them with a knife or biscuit cutter, punch it straight down, do not twist. When you twist, it actually seals the edges of the dough, which prevents scones or biscuits from rising to their full fluffy height!
3. Overworking is bad: When you overwork pastry dough it gets cranky, tough and dense (kinda like people). So make light work of the mixing just until you have a light crumbly dough.
4. Freeze scone dough: Freezing the dough does two things.
   • Hardens the butter; which when it hits the heat of the oven, melts quickly creating steam, which in turn puffs it up giving you light, fluffy and tender scones.
   • It also allows the glutens to relax, and just like us, when the glutens are relaxed it gives you a tender, tasty, bakery-style scone.
5. Don’t overbake: Baked goods keep on baking when they are removed from the oven, so remove your scones as soon as they are golden and puffed. Allow to cool on the pan for 5-10 minutes, then move to a cooling rack.
6. Add raspberries to the glaze! For added flavor and a pink hue, you can add some raspberries into the glaze.
7. No buttermilk? No problem! Either make your own (see FAQ) or simply replace it with heavy cream.

How to Make White Chocolate Raspberry Scones

Step One – Cut the Butter into the Dry Ingredients

Before you get started, grate your butter and then place the freezer. Line a cookie sheet with parchment paper.

In a large mixing bowl, add flour, sugar, baking powder, and salt and whisk everything together

Add frozen grated butter to the flour mixture and work it into the flour with a fork or pastry cutter, working quickly, until the butter is about pea-sized. 

Step Two – Add the Buttermilk & Fillings

Measure buttermilk into a 1 or 2-cup liquid measuring cup, add the egg and vanilla, and whisk together. Stir the mixture into the flour with a wooden spoon. As the mixture is coming together, add white chocolate chips and raspberries and finish mixing the dough while incorporating them.

Remember, the dough will look a little shaggy or crumbly; that’s what you want. If necessary, add a teaspoon or two of buttermilk to the mixture at a time, but you want a little residual flour at the bottom.

Step Three – Create a Disk and Cut Out Scones

It’s ready when you can easily press the mixture into a disc — a few crumbly sections is just fine.

Turn the dough out onto a piece of lightly floured parchment paper. Bring everything together into a ball and press down to make a round disk about 6” across.

Remember it doesn’t need to be perfect that’s the beauty of a simple scone recipe. One bowl, quick and easy mixing!

Cut the disk into 8 equal triangle pieces with a bench scraper or large knife.

Place each scone onto the prepared cookie sheet. You want them fairly close together, even closer than I show here, as you want them to rise up and not out.

Step Four – Preheat, Chill and Bake

Preheat the oven to 400° F (205° C). You want your oven fully preheated. When the cold butter hits the hot oven, it melts quickly, creating pockets of steam that will give the scone lift and tenderness!

Chill the cut scones in the freezer for about 20-30 minutes. Bake scones in the preheated oven for about 20-23 minutes until they are just golden brown. I find this is about the perfect timing for tender, light and fluffy scones.

Step Five – Drizzle with Glaze

For glaze, add the powdered sugar, milk or heavy cream, and vanilla to a small bowl and mix together. Drizzle over completely cooled scones.

High Altitude Adjustments

These scones have been tested at high altitude (5280 feet) and at sea level! Here are some of my adjustments if you live above 3200 feet.

• Reduce Baking Powder – Scones are likely to puff up quicker at higher altitudes, so you don’t need as much baking powder! You can reduce it to 2 ¾ teaspoons.
• Increase Flour – Increase the flour by 1 tablespoon.
• Increase Liquid – Increase the amount of buttermilk by 2-3 teaspoons in this scone recipe to keep your raspberry scones nice and moist.
• Bake as directed! No need to change anything such as oven temperature or cooking time. But do keep an eye on them, once they are puffed and golden it’s time to remove them.

Storage Tips

Store your scones in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days! To eat warm, simply reheat in the microwave for just a few seconds.

How to Freeze Scones

Already Baked: Cool the scones completely, then wrap them individually with plastic wrap and place them in an airtight container or a freezer baggie. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter.

Unbaked Scones: Wrap the pre-cut scone disc well in plastic wrap and again in foil and place in a freezer baggie. Be sure to write what they are on the outside, along with baking instructions.

Unwrap the scones and place them on a parchment-lined baking sheet. Bake in a preheated 400° F (205° C) oven for 22-25 minutes from frozen; there is no need to thaw.

Variations & Substitutions

• You can use fresh raspberries in place of frozen ones. Gently fold them into the batter, knowing that they will break apart as you do so.
• Use freeze-dried raspberries instead of fresh or frozen. You can keep them whole or crush them into a powder giving you beautiful pink-hued scones.
• Use dark chocolate chips, milk chocolate chips, or your favorite chocolate chunk instead of white chocolate chips or leave out all together.
• Use whole wheat flour for a healthier scone, you may need a little extra liquid when using whole wheat flour.

Gluten-Free Raspberry Scones

You can replace the flour with your favorite gluten-free all-purpose flour. I like King Arthur and Bob’s Red Mill. I also like replacing half of the GF AP flour with oat flour or almond flour as I believe it improves the texture.

Dairy-Free White Chocolate Scones

Replace the butter and buttermilk with plant-based alternatives and ensure that your white chocolate is dairy-free. If vegan raspberry scones are desired, also replace the egg with your favorite egg replacement, such as a flax egg.

Serving Suggestions

• Plain & Simple: My best white chocolate raspberry scones recipe is amazing all on its own, or with the simple sweet glaze on top!
• Warm: I think the best way to serve these white chocolate raspberry scones is warm! If you are serving from the fridge, be sure to pop them in the microwave for just a few seconds to warm them up.
• With Butter: Serving these scones warm with a slab of creamy butter elevates the flavor even more.
• With Coffee or Tea: There is nothing better than washing down a homemade scone with your morning cup of coffee or afternoon cup of tea!

More Easy Pastry Recipes

• Best Gooey Cinnamon Rolls
• Homemade Cream Biscuits
• Panera Orange Scones
• Mixed Berry Scones
• Strawberry Buttermilk Scones

Did you love these raspberry white chocolate scones? I’d love it if you could rate and comment and be sure to share your creation on Instagram, Facebook, and Pinterest!