Raspberry White Chocolate Scones

Introduction

Delicate, buttery, and laced with creamy white chocolate and bursts of tangy raspberries, these Raspberry White Chocolate Scones are a true showstopper. Their contrasting flavors and crumbly, melt-in-your-mouth texture make them irresistible for breakfast, brunch, or an elegant afternoon treat.

This recipe is a surefire way to impress—perfect for sharing with loved ones, elevating weekend mornings, or delighting guests at tea time.

Why Raspberry White Chocolate Scones Are Utterly Irresistible

The combination of juicy raspberries and luscious white chocolate creates a balanced harmony of tart and sweet, cut by the delicately golden scone base. These scones are quick to make, require minimal equipment, and deliver maximum flavor with minimal fuss—a true crowd pleaser that makes your kitchen smell like a bakery.

Preparing Your Ingredients and Workspace

For the best results, use fresh ingredients and keep your butter and cream cold—this ensures a flaky, tender crumb. Begin by lining your baking sheet with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll to guarantee an even bake and hassle-free cleanup.

When it comes to cutting your butter into the flour, a pastry cutter or even your hands work well, but for ultimate convenience, try using the pulse setting on a Ninja BL610 Professional 72 Oz Countertop Blender for just a few seconds at a time.

Use a kitchen scale like the Amazon Basics Digital Kitchen Scale with LCD Display for precise measurements, ensuring the scone dough is just right—neither too dry nor too sticky.

Making and Shaping the Scone Dough

Gently work the butter into the flour until it resembles coarse crumbs, then carefully fold in the raspberries and white chocolate chips. Be gentle—overworking the dough can make your scones dense rather than tender. When shaping, it’s easiest to pat the dough into a disc on a cutting board, such as the handy Bamboo Cutting Boards for Kitchen, Set of 3, before cutting into neat wedges.

How to Bake Perfect Raspberry White Chocolate Scones

Arrange your wedges on the prepared baking sheet, making sure there’s room for a little spreading. For a golden finish, brush each scone with a touch of cream or milk before popping them into the oven.

Serve these scones warm from the oven for the ultimate experience, perhaps with a pat of butter or a drizzle of simple glaze.

Serving and Enjoying Your Scones

These scones are delicious on their own or with a dollop of clotted cream and a cup of tea. For next-day freshness, store extra scones in Rubbermaid Brilliance Food Storage Containers to keep them moist and tender.

Nutritional Information and Serving Size

This recipe yields 8 to 10 hearty scones, each averaging around 280–320 calories. They’re rich, satisfying, and best enjoyed fresh—but, fortunately, they also freeze beautifully for future enjoyment.

Raspberry White Chocolate Scones: Recap

Whether prepared for a special brunch or enjoyed as an everyday treat, these Raspberry White Chocolate Scones stand out for their marriage of flavors and textures—tart berries, creamy chocolate, and a perfectly tender crumb. The result is a luxurious, bakery-style scone you’ll want to bake again and again.

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it in using a pastry blender, your fingertips, or the pulse function of your Ninja BL610 Professional 72 Oz Countertop Blender, until mixture resembles coarse crumbs.
3. In a separate bowl, whisk together cream, egg, and vanilla. Pour wet ingredients over flour mixture and gently mix just until dough comes together.
4. Add raspberries and white chocolate, carefully folding in to avoid crushing the berries.
5. Turn dough out onto a lightly floured Bamboo Cutting Boards for Kitchen and pat into a 1-inch-thick disc. Cut into 8–10 wedges.
6. Arrange wedges on the prepared baking sheet. Brush tops with a bit of cream and, if desired, sprinkle with coarse sugar.
7. Bake for 16–20 minutes, until scones are golden brown and a toothpick inserted into the center comes out clean.
8. Cool for 5 minutes on the pan, then transfer to a rack to cool slightly. Enjoy warm or at room temperature. Store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 2 days.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Enjoy the irresistible fusion of tart and sweet with these Raspberry White Chocolate Scones—a timeless treat for any occasion!