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These white chocolate raspberry scones are simple to make and incredibly tasty. They bake up crisp on the outside and tender in the middle, with pockets of creamy white chocolate and bursts of bright raspberry in every bite.
I’m a big fan of the white chocolate and raspberry combination — it’s a classic for good reason. The tartness of raspberries complements the rich sweetness of white chocolate perfectly. If you enjoy this flavor pairing, try it in muffins, blondies, or cakes for more variations.
These scones can be made gluten free using a 1:1 gluten free flour blend, or you can use regular all-purpose flour if you prefer. The recipe is straightforward and quick, so it’s a great option for a holiday brunch, a cozy breakfast, or an anytime treat.
Why You’ll Love This Recipe
- White chocolate and raspberry are a naturally balanced pairing — sweet, creamy chocolate meets bright, juicy berries.
- The texture is outstanding: a golden, slightly crisp exterior with a soft, flaky interior. These scones keep their tenderness even when made gluten free.
- Most ingredients are pantry staples, and the dough comes together quickly with minimal fuss.
Ingredient Notes and Substitutions
- Gluten free flour blend: A 1:1 gluten free baking flour (such as Bob’s Red Mill 1-to-1) works well. If using a different blend, ensure it contains xanthan gum. You may substitute all-purpose flour if you don’t need the recipe to be gluten free.
- Butter: Use cold butter cut into small cubes. Cold butter creates flaky layers in the finished scones.
- Half and half: If you can’t find half and half, mix equal parts heavy cream and whole milk, or use whole milk for a slightly lighter texture.
- Raspberries: Fresh raspberries are ideal. You can use frozen raspberries without thawing — toss them in a little flour to help prevent bleeding into the dough.
- White chocolate: White chocolate chips or roughly chopped high-quality white chocolate both work. Choose a good brand for best flavor.
Step-By-Step Instructions
STEP ONE: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
STEP TWO: In a large bowl, whisk together the dry ingredients. Add the cold, cubed butter and cut it into the flour using a pastry blender, two knives, or your fingertips. Work quickly so the butter stays cold; the mixture should resemble coarse crumbs with pea-sized pieces of butter.
STEP THREE: In a smaller bowl, stir together the granulated sugar, half and half, and vanilla extract. Fold the wet mixture into the dry ingredients just until combined, then gently fold in the raspberries and white chocolate. Be careful not to overmix — you want the dough to hold together but remain light.
STEP FOUR: Turn the dough onto the prepared baking sheet and press it into a round disc about 1 to 1 1/2 inches thick. Use a sharp knife to cut the disc into 8 wedges and separate them slightly so air can circulate while baking.
STEP FIVE: Bake for 18–20 minutes, or until the tops are lightly golden and the scones feel set. Let them cool completely on a wire rack before adding the glaze.
For the glaze, whisk sifted powdered sugar with a tablespoon of half and half until smooth. Adjust the consistency by adding a little more liquid for a thinner drizzle or more powdered sugar for a thicker glaze, then spread or drizzle over cooled scones.
Expert Tips
- Weighing flour with a kitchen scale gives the best, most consistent results; spoon-and-level flour measurements can vary.
- If you don’t have a pastry blender, use two knives or pulse briefly in a food processor, but avoid overworking the dough so the butter remains cold.
- Fold fresh raspberries in gently to keep them intact. If some berries break, the scones will still taste great but may be slightly pinker.
- The dough can look shaggy or crumbly — that’s okay. It should hold together when pressed into a disc.
Serving Suggestions
Serve the scones warm with a dollop of whipped cream or clotted cream for a special touch. If you prefer not to glaze them, a dusting of powdered sugar is a simple alternative. Pair with tea or coffee for an ideal breakfast or brunch option.
Frequently Asked Questions
You can likely swap in non-dairy butter and a plant-based milk, though results may vary since this wasn’t tested with dairy-free ingredients.
Store cooled scones in an airtight container at room temperature for up to two days. They’re best the day they’re baked, but you can also freeze them for longer storage.
Use fresh baking powder, keep the butter and liquids cold, and bake the wedges close together on the sheet so they rise upward rather than spreading out.
Cold butter is the key: as it melts in the oven it creates steam pockets that make the scones flaky.
If you try these white chocolate raspberry scones, leave a comment or tag @justastastyblog on Instagram and #justastastyblog! Subscribe to get new recipes sent to your inbox.
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📖 Recipe
Easy White Chocolate Raspberry Scones
Ingredients
White Chocolate Raspberry Scones
- 2 cups (296g) gluten free flour*
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, cold and cubed
- ½ cup (100g) granulated sugar
- ½ cup (120ml) half and half*
- ½ teaspoon vanilla extract
- ¾ cup (90g) fresh raspberries*, tossed in a bit of flour
- ⅔ cup (113g) white chocolate, roughly chopped
Glaze
- ½ cup (60g) powdered sugar, sifted
- 1 tablespoon half and half*
Instructions
Scones
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, baking powder, and salt. Cut in the cold butter until the mixture forms pea-sized crumbs.
- In a smaller bowl, combine sugar, half and half, and vanilla. Fold the wet ingredients into the dry mixture until just combined. Gently fold in raspberries and white chocolate.
- Turn the dough onto the prepared sheet and press into a 1–1½ inch disc. Cut into 8 wedges and separate slightly. Bake 18–20 minutes until lightly golden. Cool completely before glazing.
Glaze
- Whisk together powdered sugar and half and half until smooth. Drizzle or spread over cooled scones.
Notes
- You may substitute all-purpose flour if you do not need the scones to be gluten free.
- If you don’t have half and half, mix equal parts heavy cream and milk or use whole milk for a lighter result.
- The dough can be crumbly but should hold together when pressed into a disc.
- Frozen raspberries can be used without thawing; toss them in a little flour to reduce bleeding.