Raspberry White Chocolate Scones

Name: Raspberry White Chocolate Scones
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 1/2 cups (315g) all-purpose flour (plus more for work surface and kneading); 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; ½ cup (114g) cold unsalted butter (cubed); ⅔ cup (160ml) cold buttermilk (plus more for brushing top of scones); 1 large egg; 1 tsp vanilla; 1 cup white chocolate chips or chunks; 1 cup fresh or frozen raspberries (do not thaw if using frozen (see notes*)); 1/4 cup white chocolate chips or chunks for drizzling (optional)

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by Lily Ernst on Jan 25, 2025 (updated Feb 28, 2025)

There’s nothing quite like a freshly baked scone—flaky, buttery, and just the right amount of sweet. These raspberry white chocolate scones strike the perfect balance between tart berries and creamy white chocolate, making them a delightful treat for breakfast, brunch, or an afternoon tea.

Raspberry white chocolate scones on a black wire cooling rack.

Table of Contents

Why you’ll love this recipe:

Perfectly tender – These scones have a soft, flaky texture without being dry.
Quick & easy – Ready in under in an hour with simple ingredients.
Delicious flavor combination – Sweet white chocolate pairs beautifully with tangy raspberries.

If you love scones, you must try my Strawberry Chocolate Scones, Glazed Pumpkin Scones (just like Starbucks!), and Best Blueberry Scones. Or if you love cookies, try my Chocolate Chip Scones. It’s like having a giant chocolate chip cookie for breakfast!

Two raspberry white chocolate scones stacked on top of one another on a cooling rack.

Ingredients you’ll need:

all-purpose flour
granulated sugar
baking powder & salt
unsalted butter
buttermilk (store-bought or DIY)
an egg
vanilla extract
raspberries (fresh or frozen)
white chocolate chips or chunks

How to make raspberry white chocolate scones:

(The full written and printable recipe is further below.)

In a large mixing bowl, toss together the flour, sugar, baking powder, and salt. Work in the butter using a pastry cutter, fork, or two knives until the mixture resembles coarse meal with some larger pieces remaining.
Toss in the raspberries and white chocolate chips or chunks.
Whisk together the buttermilk, egg, and vanilla in a measuring cup.
Pour the wet ingredients over the dry ingredients and mix until the dough comes together.
Scrape the dough onto a floured surface. With floured hands, gently knead the dough into a ball, adding more flour as needed. It doesn’t have to be smooth – rough and shaggy is actually better.
Flatten into a 6″ circle and cut into 8 wedges.
Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
Brush the surface with buttermilk and bake at 400F for 20 minutes or until lightly golden on top.

A process image collage of raspberry scone dough kneaded, but into wedges and placed on a baking tray.

🌟 Expert Tips for Perfect Scones:

Use cold ingredients – Cold butter, egg, and buttermilk help create flaky, tender scones, so use them straight from the fridge for the best texture.
Handle dough gently – Overmixing leads to tough scones. Mix just until combined and press the dough together lightly to also prevent crushing too many raspberries.
Work quickly – The less time the dough spends at room temperature, the better. This prevents the butter from softening too much, ensuring a flaky texture.

Delicious variations:

🍊 Citrus Twist – Add 1 tsp orange or lemon zest to the dough for a bright, zesty flavor. A light citrus glaze (powdered sugar + citrus juice) makes them even better!
🍓 Berry Medley – Swap raspberries for a combination of berries for a mix of flavors.
🍯 Honey & Almond – Drizzle warm scones with honey and sprinkle with sliced almonds for a nutty crunch.
🥥 Coconut Lover’s – Stir in ¼ cup shredded coconut for a tropical touch that pairs beautifully with white chocolate.

A raspberry scone with white chocolate chips broken in half on a black plate.

Storage & freezing instructions:

Storing – Place the scones in an airtight container and store them at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze unbaked scones – Place the wedges in the freezer until frozen solid, put them in a ziplock back, return to the freezer and store for up to a month. Bake from frozen at 375F for about 25-30 minutes or until lightly golden.
To freeze baked scones – Let cool completely, place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet in a 325F oven for about 10 minutes.

Recipe FAQs:

Can I substitute buttermilk?

Absolutely! If you don’t have buttermilk, use whole milk or milk of choice mixed with 1 tsp lemon juice or vinegar and let it sit for 5 minutes.

Why did my scones spread too much?

This usually happens if the butter wasn’t cold enough or if the dough was overmixed. Try chilling the shaped scones in the freezer for 10-15 minutes before baking.

Can I make these scones gluten-free?

Yes! Swap all-purpose flour for a 1:1 gluten-free baking blend. Make sure your baking powder is gluten-free, and the texture will still be light and flaky.

If you’ve tried this Raspberry White Chocolate Scone Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Recipe adapted from my Best Scone Recipe