White Chocolate and Raspberry Scones Recipe for Perfect Tea-Time Treat

What’s the difference between biscuits and scones?

Scones and biscuits share many of the same basic ingredients, but they differ in a few key ways. Scones typically include cream and eggs, while traditional biscuits are usually made with buttermilk and no eggs.

That difference in liquids affects texture: biscuits tend to have a flakier interior, while scones are more crumbly. Scones are often sweeter and may be finished with coarse sugar or a glaze, and they commonly include mix-ins like fruit or chocolate — as in these white chocolate raspberry scones.

Raspberry White Chocolate Chip Scones

Scones make a delightful breakfast pastry — slightly indulgent, yet still appropriate for morning or brunch. This updated Raspberry White Chocolate Chip Scones recipe yields tender, buttery scones studded with white chocolate and raspberries. It’s straightforward to prepare and rewarding to share.

Inspired by friends who bake many scone flavors, this version keeps the method simple while highlighting bright raspberries and creamy white chocolate. Below are tips and steps to make them successfully.

How to Make White Chocolate Raspberry Scones

Pro tip: Cold ingredients help maintain shape and texture. Use cold butter and cold cream, and work quickly so the butter stays solid until baking.

1. In a large bowl, stir together the flour, sugar, baking powder, and salt.
2. Add cold butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs. Cutting the butter into tablespoon pieces first speeds this step.
3. Fold in the white chocolate chips.
4. Whisk together the heavy cream, egg, and vanilla (or almond extract). Pour into the dry ingredients.
5. Stir until the dough just begins to clump. Gently fold in the raspberries without smashing them.

Shaping the Scones

• Turn the dough onto a lightly floured surface. Press it gently into a round, flat disc about 7 inches in diameter and roughly 1 inch thick, adding a touch of flour to prevent sticking.
• Cut the disc into 8 wedges. Use a pie server or spatula to transfer the wedges to a parchment- or silicone-lined baking sheet.

Baking and Storing

• Brush the tops with heavy cream and, if desired, sprinkle with coarse sugar (Turbinado or Demerara). Bake at 400°F for about 15 minutes, or until the edges and bottoms are golden brown.
• Let scones cool on the baking sheet. To make the drizzle, melt 1/4 cup white chocolate chips with 1/2 teaspoon neutral oil in short intervals, stirring until smooth. Drizzle or pipe over cooled scones and allow to harden before serving.
• Store scones in an airtight container at room temperature for 1–3 days, or refrigerate for up to one week.

Freezing Scones

Yes — scones freeze well. You can freeze the unbaked dough or fully baked scones.

To freeze dough: shape the dough disc and wrap it tightly in two layers of plastic wrap, or flash-freeze cut wedges on a lined baking sheet for one hour and then transfer to a freezer-safe bag so pieces don’t stick together. Bake from frozen, adding about 5 extra minutes to the baking time. Avoid thawing the dough before baking; thawed raspberries can release juice that makes the dough too wet and causes spreading.

To freeze baked scones: flash-freeze on a baking sheet, then transfer to a freezer-safe bag. Thaw at room temperature before serving.

Tips for Success

• Do not overwork the dough. Minimal handling keeps the scones tender and crumbly rather than tough.
• Use cold ingredients and move quickly to prevent the butter from melting. This helps the scones hold their shape and creates a tender crumb.
• Add raspberries gently. Fresh berries may break slightly, which is fine, but avoid crushing them. Frozen raspberries work well too — do not thaw them before adding.

If you make this recipe, please leave a rating and review in the comments—thank you!

*Post originally published 2/8/2012. Recipe and photos updated April 2023.