White Chocolate Raspberry Scones are soft, tender scones filled with juicy raspberries, lemon zest and white chocolate. This easy recipe can be made with fresh or frozen raspberries. They’re the perfect breakfast or afternoon treat!
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If you’re looking for moist scones recipe that’s full of flavor, you’ll love these raspberry white chocolate scones! They are surprisingly simple to make even if you’ve never made scones before.
These Strawberry Scones and Lemon Lavender Scones are two of my other favorite scones recipes. These white chocolate raspberry cupcakes are another yummy recipe for raspberry and white chocolate fans!
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Why This Recipe Works
- These raspberry and white chocolate scones are full of tart raspberries and sweet white chocolate!
- Serve these melt in your mouth scones for Easter, Mother’s Day or any springtime brunch!
- They are tender, moist and buttery just like my chocolate orange scones.
- They’re like lemon raspberry scones from your favorite bakery, but even better since they’re fresh!
- These scones are easy to make even if you’ve never made scones before.
Ingredients
Below are notes about some of the ingredients for these white chocoalte and raspberry scones.
- All Purpose flour: Measure your flour accurately so that you don’t use too much flour. Too much flour can make the scones dry.
- Unsalted Butter: Use very cold, chopped butter. You can also use grated frozen butter.
- Raspberries: Use fresh or frozen raspberries. If you use frozen berries, there’s no need to thaw them first. Just add them frozen.
- White chocolate: Use white chocolate chips or chopped white chocolate bars. If you love baking with white chocolate, try my white chocolate and raspberry blondies and white chocolate strawberry cookies.
- Lemon: Use the zest of 1 lemon.
- Heavy Cream: Make sure the heavy cream is cold. Leave it in the fridge until it’s time to add it.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Whole milk or buttermilk can also be used in place of heavy cream.
- Chop butter into 1/2 inch cubes instead of grating it. Use a pastry cutter to work it into the flour.
Instructions
Step 1 (Picture 1 above)– Add the granulated sugar or granulated sugar to a large bowl. Add the lemon zest. Use your fingertips to rub the zest into the sugar.
Step 2 (Picture 2 above)– Stir in the dry ingredients til combined. Cut the cold, cubed butter in using a pastry cutter, two forks or your fingertips til butter is the size of peas. Stir in half of the white chocolate chips.
Step 3 (Picture 3 above)– Make a well in the middle. In a small bowl, combine the egg yolk, 1/2 cup of the cold heavy cream and the vanilla.
Step 4 (Picture 4 above)–Pour the heavy cream into the well. Use a fork to gradually incorporate the wet and dry ingredients. Add more heavy cream as needed.
Step 5 (Picture 5 above)– The dough sould be moist but not wet. Once you it becomes hard to keep mixing it in the bowl, turn dough out onto a clean, lightly floured surface.
Step 6 (Picture 6 above)– Lightly knead the dough briefly til it comes together. Use your hands to pat it into a 7 inch circle. Slice into 8 triangles.
Step 7 (Picture 7 above)– Chill at least 1 hour. Brush with heavy cream. Bake at 400 F for 17-22 minutes.
Step 8 (Picture 8 above)– Place the remaining white chocolate in a small bowl. Microwave for 15 second bursts, stirring well in between, until chocolate has melted. Drizzle over the cooled scones.
Recipe FAQs
Yes. You can use fresh or frozen raspberries to make these scones.
If you use frozen berries, you don’t need to thaw them. Just add them frozen.
Store lemon raspberry scones in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 3 days. Freeze baked and cooled scones in an airtight for up to 2 months.
Expert Tips
- Don’t Overwork the Dough: Overworking the dough will result in a dense, heavy texture.
- Cut the Butter into the Dough: Similar to pie dough, you want to work the butter into small, pea sized pieces of butter. A pastry cutter works best for this. If you don’t have one, you can use two forks or your fingertips.
- Keep Your Ingredients Cold: Use cold butter and cold heavy cream. Cold ingredients help keep the butter from melting before it hits the oven. Cold butter will help make our scones nice and flaky.
- Chill the Scones Before Baking: Mixing and shaping the dough will cause it to warm up. After shaping the scones, chill them for at least 1 hour before baking.
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White Chocolate Raspberry Scones
Ingredients
- ½ cup granulated sugar
- 2 lemons zested
- 2½ cups all purpose flour plus more for work surface
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cardamom
- ½ cup unsalted butter cold, cubed
- ⅔ cup heavy cream cold, divided
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup raspberries fresh or frozen
- 2/3 cup white chocolate chips divided
Instructions
- Place the butter in the freezer for 15 minutes. Next, chop the cold butter in half lengthwise. Turn it on its side and cut lengthwise again. Slice the butter into thin slices. Place butter in the fridge to stay cold as you prepare the rest of the ingredients.
- Line a baking sheet with parchment paper. Dust a clean workspace lightly with flour.
- In a large mixing bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips.
- Use a spatula or whisk to stir the flour, baking powder, cardamom and salt into the sugar mixture til just combined.
- Add the chopped butter to the mixture. Use a pastry cutter, two forks, or your fingertips to cut/work the butter into the mixture until the butter is about the size of peas. Stir half of the white chocolate in with a spatula til combined. Create a well in the middle of the mixture.
- In a small bowl, use a fork to whisk to combine the egg yolk, vanilla and ½ cup of heavy cream. Pour the mixture into the well. Use a fork to slowly combine the wet and dry ingredients. If you see some dry spots, add a tablespoon more of heavy cream at a time, as needed. Stir mixture with a fork in the bowl until it's too hard to keep mixing with a fork. Add the fresh or frozen raspberries. Stir just to combine.
- Turn dough out onto your lightly floured workspace. Lightly flour your hands. Lightly knead the dough briefly (fold it over on itself and rotate it a few times). Do not overmix. Dough shouldn't be too dry and should be moist but not wet. If dry there are some dry spots, add a bit more heavy cream and if it's too sticky (sticking to your hands a lot), add a little more flour.
- Use your hands to pat the dough into a circle between 6 and 8 inches. Use a long sharp knife or bench scraper to slice the dough into 8 triangles. Place scones on a baking sheet. Cover with plastic wrap and chill in the refrigerator or freezer for 1 hour.
- Preheat oven to 400 F. Brush tops and sides with heavy cream.
- Place scones evenly about 2 inches apart on a baking sheet lined with parchment paper for 17-22 minutes or until lightly golden brown around the edges and lightly browned on top.
- Allow scones to cool to room temperature before drizzling with white chocolate.
- Place the remaining white chocolate chips in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds. Drizzle or spread over the cooled scones. Allow the white chocolate to set a few minutes or enjoy right away!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Aubrey MacMillan
Yum!
Perfect with morning coffee!
Thanks Natalie!
Natalie
My pleasure Aubrey-so happy you enjoyed them! Have a great day!
Nicole
Easy to make and delicious l!! I substituted butter with coconut oil and coconut cream for the heavy cream!
Natalie
Amazing! Thank you so much for making these raspberry scones, Nicole and for sharing your recipe notes. So happy you enjoyed them!
Martin
A breeze to make and coworkers loved them. They were a hit!
Natalie
So happy you and the coworkers loved them! Thanks Martin 🙂 Have an amazing weekend!
Julio
Just fantastic. With tea on its side! Good Morning Ahead 🙂
Natalie
Hi Julio! Thank you for giving these scones a try. I’m thrilled you enjoyed them! -Natalie
Barbara Briggs Ward
Adore! Love those swirls of white chocolate!
Natalie
So happy to hear that! That white chocolate definitely adds the perfect, most delicious finishing touch 🙂