White Chocolate Raspberry Scones

Start your morning with one of these white chocolate raspberry scones, bursting with fresh berries and filled with white chocolate chunks!

These scones use my Easy Plain Scones recipe as a base: perfectly flaky and crumbly while remaining moist and flavorful!

White chocolate raspberry scones

It’s been a while since I posted a new scone recipe!

You may remember such classics as almond poppy seed scones (so good!), Earl Grey scones with rose and lavender icings (my very close second favorite), and Easy Glazed Fresh Orange Scones (my aaaabsolute favorite!).

Well, my afternoon tea section was looking a little neglected so I thought it was time to write a new recipe, especially since there are so many amazing flavor combos possible with a humble scone! This recipe uses raspberries, which I can never get enough of, and white chocolate, which is a perfect pairing for the vibrant fruit.

Overhead shot of white chocolate raspberry scones

I brought two batches of these white chocolate raspberry scones (the first, inferior test batch, and the second batch which came out jusssst right!) to a game night at a friend’s house and they disappeared before we knew it! There were only a couple left at the end of the evening, which one friend was happy to take home to share with her fiancé.

How to make white chocolate raspberry scones

Making these white chocolate raspberry scones was a bit of a challenge due to the moisture content in the raspberries, which is why I had to make them twice.

My first attempt to make these came out… fine.

I washed the raspberries, chopped them, and mixed them into the dough. The berries were pulverized and since they weren’t completely dry it made the dough extremely soggy to the point where I had to add an extra half cup of flour. The scones came out dull and chalky looking.

My husband loved them. I knew they could be better.

So I made them a second time. This time I was more deliberate about washing and drying the raspberries.

How to wash raspberries

Rather than rinsing the berries under running water, which damages the delicate structure of the fruit, I first filled a bowl with cool water and added a splash of white distilled vinegar. The acidity of the vinegar makes it an effective homemade fruit cleanser.

Raspberries being washed in a bowl of water

Then you add in the raspberries and gently swirl them around in the water to dislodge any dirt that may be stuck to the inside or outside of the berries. I double checked the insides of the fruit and had to manually free a couple stubborn pieces of dried leaves that were stuck. Don’t let them soak too long or the raspberries may absorb some of the vinegar flavor!

Afterward, I laid the berries out on a baking sheet lined with paper towels to dry, and I made sure they were completely dry before adding them to the scone dough.

Making the scone dough

Scone dough starts out a lot like a pie crust or other flaky pastry dough. You cut cold butter cubes into flour until it’s crumbly and resembles wet sand. You can have some small chunks of butter in there, but no more than pea-sized.

Cutting in butter for scone dough

You can do this in a food processor, pulsing until you get the texture you want, with a fork or pastry blender, or with your fingertips (not the palms of your hands, which are much warmer and will soften the butter too much).

I’ve found the food processor method to be very convenient, but for this recipe I felt the need to get back to basics and cut in the butter with my fingertips.

Cutting in butter for scone dough - texture

Then you mix in egg, vanilla, and heavy cream to get a moist but slightly crumbly dough.

How to add raspberries to scone dough

My other mistake the first time I made these, besides not properly washing and drying my raspberries, was chopping the berries and mixing them into the dough. This made the dough vaguely berry-flavored but didn’t do much for texture.

The second time, I tried to keep the berries intact as I folded them into the dough — so you’ll get nice juicy bursts of jammy raspberry goodness as you eat your scones, as well as a stunningly vibrant color and presentation.

I can tell you everyone at the game night went straight for the second batch of scones, unless they got one of each so they could compare (they unanimously preferred the second batch).

What I did was roll out the base scone dough into a rectangle and added half the berries and half the chopped white chocolate to half the dough. Then fold the naked half over the berries and chocolate like a blanket.

Folding white chocolate and raspberries into scone dough

I rolled out the dough a second time into a long rectangle and repeated the process, adding the other half of the raspberries and chocolate to half the dough. I folded the remainder of the dough over the raspberries and chocolate, making an approximate square shape.

Then, after patting the dough into the square I was looking for, I could cut it into 18 scones — first 9 squares, then each square into a triangle.

Cutting dough for white chocolate raspberry scones

After laying out the scones on a baking sheet, I like to brush the tops with a little extra heavy cream, which gives them a beautiful, slightly glossy finish. It’s not the high sheen you get with an egg wash (great for pies but weird for scones), and it’s much nicer than the dull surface you get without any treatment.

And what could make it better than a beautiful little drizzle of white chocolate over the top? Nothing. Okay, except maybe some clotted cream or lemon curd to go with it. Ohhhh my mouth is watering again.

Overhead view of white chocolate raspberry scones

Having tea? Try serving these with:

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4.88 from 8 votes

Raspberry White Chocolate Scones

Start your morning with one of these white chocolate raspberry scones, bursting with fresh berries and filled with white chocolate chunks!
Print Recipe Save Recipe
Course: Afternoon tea, baked goods, Breakfast, Dessert
Cuisine: American
Yield: 18 scones
Calories: 240kcal
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes


  • cups  flour
  • 1/3  cup  sugar
  • tbsp  baking powder
  • 1/2  tsp  salt
  • tbsp cold unsalted butter  diced
  • 1/2  cup  heavy cream  plus a little extra for brushing the tops of the scones
  • egg
  • tsp  vanilla extract
  • 6 oz container raspberries about 1.5 cups
  • 4 oz white baking chocolate chopped
  • 2 oz white baking chocolate for drizzling


  • Preheat oven to 400 degrees.
  • In a medium bowl, mix flour, sugar, baking powder, salt.
  • Add cold butter cubes and use a pastry blender, a fork, or your fingertips to cut in the butter until it has the texture of wet sand. (or use a large metal whisk like a potato masher.
) Avoid using the palms of your hand too much so the butter stays cold.
  • Beat egg, cream, vanilla extract in a separate bowl. Pour into bowl and mix with flour mixture until just combined.
  • Dump the dough onto a lightly floured surface. Pat mixture into a long rectangle and put half the chocolate and raspberries on one side. Fold over. Shape again into a long rectangle and repeat.
  • Pat mixture into a 7 inch square. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on a baking sheet.
  • Brush the tops of the scones with cream.
  • Bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones and tops are lightly golden at the edges. Cool on a wire rack.
  • Microwave 2 oz. white baking chocolate in 15-second increments until melted, stirring in between. (chocolate can be melted while retaining its shape, so stirring is necessary!) Spoon into a plastic baggie and cut off a small corner. Drizzle tops of scones with chocolate. Let harden. 
  • Enjoy scones with tea and lemon curd!


Due to the fresh raspberries in these scones, I’d store them in a sealed container in the fridge, rather than at room temp.
Tried this recipe?Mention @pinchmeimeating or tag #pinchmeimeating on Instagram!


Calories: 240kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 200mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

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  1. OMG, these scones look absolutely divine! I’m a huge fan of white chocolate and raspberries together, and the idea of incorporating them into a scone is pure genius. I can’t wait to try making them myself – your photos are making my mouth water! 😋👌

  2. 4 stars
    Flavor wise, FANTASTIC. Follow the recipe and use fresh raspberries though. I subbed them for frozen raspberries, and the dough was incredibly sticky. I will be trying it again when raspberries are in season

  3. 5 stars
    Made these for the first time today, they’re so soft and came out delicious! The perfect combination of sweet and tart and the scone dough itself is perfect!

  4. 5 stars
    Absolutely love these scones! My raspberries were overripe and mushed really easy but was still super delicious! Perfect combo of sweet and tart! 100% making again 🙂

  5. 5 stars
    I have made this recipe three different times and everybody loves them. They don’t last the day. Great suggestions especially for a novice baker like me.

  6. 5 stars
    These scones are delicious. I added a tablespoon of heavy cream and it helped the dry mixture come together. I loved the combination of raspberries and white chocolate and may add a little more of them next time. And the drizzle of white chocolate on top was a wonderful addition! Also, I may try making “drop” scones next time, which I’m hoping will make these delicious scones a little less time consuming. I’m delighted to add this recipe to my collection!

  7. 5 stars
    These were delicious! I made them using a gluten free flour blend and added 1tsp of xanthan gum and they turned out sooo flakey! Thanks for the great recipe.

  8. 5 stars
    These are delicious! I substituted the heavy cream for half and half because that’s what I hand on hand and they still came out great! I think I might’ve squished the berries a little much when I did the long rectangle fold steps so they’re less scone looking and more raspberry looking but delicious none the less.

  9. I made these today and they turned out delicious!
    Buttery and soft. The raspberry gives it since tartness and the white chocolate some decadence.
    Very good!!

  10. Wow, these cute scones are so inviting and visually striking! They would be sooo good for breakfast or as dessert for afternoon tea. Such a great combo of flavors! I’ll probably make these in a couple of days and invite our neighbors in for a cup of tea or coffee.
    Thank you for this idea Caroline! Should definitely try your other recipes for scones. Your lovely blog makes me feel all cozy inside. Its design is charming. Look forward to your new lovely ideas.
    p.s. Thank you for your tips on washing raspberries. Really useful.

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