Fluffy White Chocolate Raspberry Scones

If you ask me, white chocolate raspberry scones are a match made in heaven.

These buttery breakfast treats bring together sweet white chocolate chunks and tart raspberries in the most comforting way. The golden, flaky exterior gives way to a soft center dotted with melty pockets of chocolate and fruit.

They’re made with simple pantry ingredients and fresh berries, then topped with a light drizzle of vanilla glaze that adds just the right amount of sweetness. The whole kitchen fills with the most wonderful aroma while they bake.

It’s the kind of breakfast pastry that makes any morning feel special, perfect for weekend brunches or holiday gatherings.

What Kind of Raspberries Should I Use?

For scones, frozen raspberries are actually your best friend – and there’s a good reason why the recipe specifically calls for them. Fresh raspberries tend to get squished and bleed into the dough when you’re mixing and shaping, which can make your scones soggy and streaky. Frozen berries hold their shape better during mixing and will slowly release their moisture as the scones bake, creating perfect little pockets of raspberry goodness. Any brand of whole frozen raspberries will work well here, but try to pick ones that look plump and aren’t stuck together in one big clump. Just remember to keep them frozen until the last possible moment and give them a light coating of flour before folding them into your dough – this helps prevent them from sinking and keeps them evenly distributed throughout your scones.

Options for Substitutions

Let’s talk about what you can swap in this scone recipe while still keeping that amazing texture:

• All-purpose flour: You can use pastry flour for an even lighter texture, or swap up to 1 cup with whole wheat pastry flour. I wouldn’t recommend regular whole wheat flour as it would make the scones too dense.
• White chocolate: Feel free to use milk chocolate chips or dark chocolate chunks instead. Just know this will change the flavor profile quite a bit!
• Heavy cream: Half-and-half can work in a pinch, but avoid using milk as it’s too thin and will affect the texture. For dairy-free options, full-fat coconut cream (not milk) is your best bet.
• Frozen raspberries: Other frozen berries like blueberries or blackberries work great too. Just make sure they’re frozen when you add them – fresh berries tend to make the dough too wet.
• Almond flavoring: Vanilla extract makes a good substitute, or try orange extract for a different twist. Use the same amount.
• Turbinado sugar: Regular granulated sugar works fine for the topping, or you can use demerara sugar for that same crunchy texture.

Watch Out for These Mistakes While Baking

The temperature of your ingredients makes a huge difference in scone texture – using warm butter instead of cold will result in flat, tough scones rather than the flaky, tender layers you’re after. To ensure success, grate your butter while it’s cold and pop it back in the freezer for 5-10 minutes before mixing it into the dry ingredients. Another common mistake is overworking the dough – mix just until the ingredients come together, as too much handling will develop gluten and make your scones tough. When adding the raspberries, be gentle and work quickly to prevent them from thawing and bleeding color throughout your dough (this is why frozen berries work better than fresh ones). For the perfect amount of cream, start with 1/2 cup and add more only if needed – your dough should be just moist enough to come together, not wet and sticky.

What to Serve With White Chocolate Raspberry Scones?

These sweet and fruity scones are perfect for breakfast or afternoon tea, and they pair wonderfully with a variety of hot beverages. A strong cup of English breakfast tea or Earl Grey makes an excellent companion, cutting through the richness of the white chocolate and complementing the tart raspberries. For coffee lovers, try serving these scones with a smooth latte or cappuccino – the creamy coffee works really well with the buttery pastry. If you want to make it extra special, serve them with some lemon curd or clotted cream on the side, along with fresh berries for a beautiful breakfast spread.

Storage Instructions

Keep Fresh: These white chocolate raspberry scones are best enjoyed the day they’re baked, but you can keep them in an airtight container at room temperature for up to 2 days. The raspberries might make them slightly softer over time, but they’ll still taste great with your morning coffee!

Freeze Baked: Already baked your scones? Let them cool completely, then pop them in a freezer bag or container for up to 3 months. They make such an easy breakfast when you need something quick!

Freeze Unbaked: Want fresh-baked scones anytime? Shape your scones, place them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag for up to 2 months. When ready to bake, just add a few extra minutes to the baking time – no need to thaw!

Preparation Time	20-30 minutes
Cooking Time	18-23 minutes
Total Time	38-53 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 30-35 g
• Fat: 120-130 g
• Carbohydrates: 280-300 g

Ingredients

• 2 1/2 cups all-purpose flour (313g), with an extra tablespoon to dust frozen raspberries
• 1/2 cup granulated sugar (100g)
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup cold butter, grated (113g)
• 4 ounces quality white chocolate, chopped
• 2 large eggs at room temperature
• 1 teaspoon almond flavoring
• 1/2 – 2/3 cup heavy cream (113g-152g)*
• 1 cup frozen raspberries, coated in flour
• 2 tablespoons heavy cream to brush on
• 2 tablespoons turbinado or regular sugar

Step 1: Prepare the Raspberries

Start by sprinkling the frozen raspberries with flour to coat them lightly.

Put them back in the freezer until you need to incorporate them into the dough.

This step helps prevent the raspberries from clumping together and reduces bleeding into the dough.

Step 2: Combine Dry Ingredients and Butter

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined.

Grate cold butter into the bowl and use a fork to work it into the mixture until the butter is evenly distributed and the mixture resembles coarse crumbs.

Stir in the chopped white chocolate to distribute it evenly throughout the dry mixture.

Step 3: Prepare Liquid Ingredients and Combine

In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream until they are well blended.

Add the liquid ingredients to the dry mixture and stir just until everything is moistened and forms a cohesive dough.

Step 4: Incorporate Raspberries and Shape Dough

Gently fold the frozen raspberries into the dough, being careful not to overmix.

It’s okay if some of the raspberry juice bleeds into the dough.

Line a baking sheet with parchment paper and lightly sprinkle it with flour.

Scrape the dough onto the prepared sheet and shape it into a circle that is about ¾ inch thick.

Step 5: Chill the Dough and Prepare Oven

Place the uncut circle of dough in the freezer for 30-60 minutes, uncovered.

Chilling the dough relaxes the gluten and chills the fats, resulting in tender, flaky scones.

Meanwhile, preheat your oven to 425°F.

Step 6: Cut and Bake the Scones

After the dough has chilled, use a knife or bench scraper to cut the circle into 6-8 wedges, depending on your preference.

Separate the wedges slightly, leaving about 1/2 inch space between them.

Brush the tops and sides with heavy cream, then sprinkle with turbinado sugar for a sweet, crunchy finish.

Step 7: Bake and Serve

Place the baking sheet in the middle of your preheated oven and bake the scones for 18-23 minutes, or until they are golden brown.

Remove them from the oven and allow them to cool briefly on the pan.

Serve the scones warm and enjoy their rich flavors and flaky texture!