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These white chocolate raspberry scones are tender, tasty and just melt in the mouth! The recipe is oh-so-easy to follow and the results are always fantastic. These scones are not just a treat for the palate; they’re a warm hug for the soul, perfect for lazy weekend mornings or afternoon tea with friends. The white chocolate raspberry flavors are always a favorite, and this is a simple scone recipe you’ll want to make again and again.
White chocolate raspberry scones are made without egg which gives them a lighter crumb. The white chocolate and raspberries are so tasty together.
You might also like these sweet and special s’mores scones, zesty lemon almond scones, or these gorgeous raspberry and white chocolate muffins.
Why You’ll Love It
Easy to make: These white chocolate raspberry scones are simple to prepare, even if you are a seasoned home baker.
So tasty: The sweet white chocolate and sweet tart raspberry flavors are incredibly delicious together.
A versatile snack: Pair them with breakfast or brunch, have one with a cup of coffee as a mid-morning snack or even bring them out for dessert.
Raspberry White Chocolate Scone Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flour: You need self-rising flour for these raspberry scones.
White sugar: For sweetness.
Vanilla extract: A flavor that’s great with raspberries.
Cold butter: You need to use very cold butter for the best results.
Raspberries: Fresh raspberries are best for these tasty raspberry scones.
Evaporated milk: For the scone dough and also to make the glaze.
How to Make Glazed White Chocolate Raspberry Scones
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the scone dough: Combine the flour and white sugar in a large bowl. Cut in the butter with a pastry blender until the dough resembles coarse crumbs and then mix in the evaporated milk and vanilla extract.
Add the chocolate and raspberries: Turn out the flour and gently knead in the raspberries and white chocolate.
Shape the scones: Shape the dough into a circle and then cut into triangles using a sharp knife or pizza wheel. Arrange them on a parchment paper lined baking sheet.
Bake and glaze them: Bake until golden brown and then let them cool. Combine the powdered sugar and evaporated milk to make a glaze and drizzle over the scones.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour and gluten-free white chocolate.
Self-rising flour: If you don’t have self-rising flour, you can combine 2¾ cups of all-purpose flour with a tablespoon of baking powder plus ½ teaspoon salt.
Evaporated milk: The evaporated milk can be replaced with whole milk, Half & Half or a combination of whole milk and heavy cream.
Vanilla extract: Try almond extract instead.
Raspberries: These scones work really well with strawberries or you can try other fresh berries.
Salted butter: If using unsalted butter, add in ¼ teaspoon of salt into the dough.
Serving Suggestions
With brunch: Pair your breakfast skillet or your bacon, sheet pan eggs and breakfast potatoes with these white chocolate raspberry scones.
As a sweet snack: They’re also great as a snack, perhaps paired with an iced espresso or any of these cozy fall and winter drinks.
For dessert: Split the scone across the middle and spread raspberry jam over it and then add whipped cream or vanilla ice cream.
How to Store Raspberry Scones with White Chocolate
Store: Keep leftovers in an airtight container at room temperature or in the refrigerator and eat within a day or so. The moisture in the raspberries means these don’t last that long.
Freeze: Freeze scones in an airtight container for 2 to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can reheat the scones in a 350°F oven for 8 to 10 minutes or until warmed.
Top Tips
Don’t overwork the dough: Overmixing can lead to tough instead of tender scones. When shaping the dough, handle it as little as possible and aim for a thickness of 1 to 2 inches.
Leave space between them: The scones spread out as they bake, so leave an inch or so in between them.
Cool before glazing: The scones should be cool before you add the glaze, otherwise it will melt a little and not look so pretty.
White Chocolate Raspberry Scones FAQs
To achieve the perfect texture for your scones, it’s essential to keep the butter cold and not overwork the dough. Cutting the butter into the flour mixture until it resembles coarse meal helps create a flaky texture. When adding the evaporated milk and vanilla, mix just until a rough dough forms. And work the dough minimally too.
Frozen raspberries tend to release more moisture when they thaw, which can affect the texture of the dough. If you want to use frozen, don’t thaw them first. This helps minimize the extra moisture. Gently incorporate them as you would fresh raspberries, but be prepared for a softer dough. You will need to work more quickly than if you were to use fresh raspberries to keep the fruit from thawing too quickly. If the dough gets too wet, add a little more flour to help balance it out.
White Chocolate Raspberry Scones Recipe
White Chocolate Raspberry Scones
Equipment
- Parchment Paper or Pastry Mat
Ingredients
For the Scones:
- 2¾ Cups self rising flour, spooned and leveled
- ¾ Cup granulated white sugar
- 1 Cup salted butter, cold and cut into 1-inch cubes
- ½ Cup evaporated milk
- 1 Teaspoon vanilla extract
- 1½ Cups raspberries, fresh, washed and dried very well
- 4 Ounces white chocolate, roughly chopped
For the Glaze:
- 1 Cup powdered sugar
- 3 or 4 Tablespoons evaporated milk
To Serve (Optional):
- raspberry jam
- whipped cream, or vanilla ice cream
Instructions
Make the Scones:
- Preheat the oven to 400°F and line a baking tray with parchment paper or a silicone mat.
- In a large bowl, mix the flour and sugar until combined.
- Using a pastry cutter, cut the butter into the flour mixture until the flour looked like coarse meal.
- Pour the evaporated milk and vanilla over the flour mixture and mix briefly with a spatula, just until a rough dough forms. Don’t overwork the dough.
- Turn it out onto a clean counter or pastry mat.
- Add the raspberries and chopped white chocolate to the center of the dough. Knead gently 2 or 3 times, until just combined. You don’t want the raspberries to completely squish into the dough.
- With your hands, shape the dough into a circle and pat down until the dough reaches 1 to 2 inches in thickness. Try to handle the dough as little as possible.
- Cut into 8 triangles with a sharp knife or pizza cutter.
- Set the scones at least 1 or 2 inches apart on the prepared pan as they will widen as they bake.
- Bake for 17 to 20 minutes or until completely set and golden brown on the bottom.
- Cool completely before making your glaze.
Make the Glaze:
- Once cooled, make the glaze by stirring together the powdered sugar and evaporated milk for the glaze. Add more powdered sugar or evaporated milk if needed to reach your desired consistency.
- Drizzle the glaze over each scone and serve.
Notes
Leave space between them: The scones spread out as they bake, so leave an inch or so in between them.
Cool before glazing: The scones should be cool before you add the glaze, otherwise it will melt a little and not look so pretty.
Nutrition
These mouthwatering white chocolate raspberry scones are easy to make and literally melt in your mouth. The combination of white chocolate and raspberries is always a great one and these delicious scones are ideal for a cozy weekend brunch or for sharing with friends.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These scones were a delight, everyone asked for more.
The combo of white chocolate and raspberry in these scones was out of this world!