Raspberry White Chocolate Scones (Printable)

Flaky, buttery scones with fresh raspberries and sweet white chocolate for a delightful treat.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 tsp baking powder
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 1/2 tsp pure vanilla extract

→ Add-ins

09 - 3/4 cup fresh raspberries (or frozen, unthawed)
10 - 1/2 cup white chocolate chips or chopped white chocolate

→ Topping

11 - 1 tbsp coarse sugar (optional, for sprinkling)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add cold butter cubes to flour mixture. Cut in with pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In separate bowl, whisk together cream, egg, and vanilla extract until fully blended.
05 - Pour wet mixture over flour mixture. Stir gently until just combined; avoid overmixing to ensure tender scones.
06 - Gently fold in raspberries and white chocolate. Handle carefully to prevent crushing the berries.
07 - Turn dough onto lightly floured surface. Form into 7-inch round, about 1-inch thick.
08 - Cut round into 8 equal wedges. Place on prepared baking sheet, spacing apart for even baking.
09 - Brush tops with extra cream. Sprinkle with coarse sugar if desired for crunch and sweetness.
10 - Bake for 16-18 minutes until golden brown. Cool slightly on sheet before serving warm.

# Expert Suggestions:

01 -
  • The white chocolate melts into creamy pockets that balance the tart raspberries perfectly
  • These come together faster than you'd think, but taste like they came from a fancy bakery
02 -
  • Overworking the dough makes tough scones—handle it as little as possible and trust the shaggy texture
  • If using frozen raspberries, keep them frozen and don't thaw or they'll bleed everywhere
03 -
  • Freeze your butter for 20 minutes before starting if your kitchen runs warm
  • Use a bench scraper to cut clean wedges without dragging the dough

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