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Raspberry White Chocolate Scones Recipe

Tender, lightly sweetened scones are dotted with juicy raspberries and sweet white chocolate chips in this recipe for Raspberry White Chocolate Scones. These are delightful with coffee.

Raspberry White Chocolate Scones Recipe

Saturday was going to be a busy day. I knew that before I went to bed on Friday. Will had a birthday party to go to. We had plans of getting a Christmas tree (which didn’t happen … who knew that tree sellers would close before 7 p.m. on a Saturday, two weeks before Christmas? Sigh.). There was cleaning to be done and organizing.

But I woke up wanting scones in a bad, bad way. It was the kind of want that just needs to be addressed. So I made them anyway.

The interesting thing about scones is how unbelievably easy they are to make. Seriously, homemade scones are super simple. You just sift (I use a wire whisk – it makes sifting a breeze), beat and stir a little. Then you pat the scone dough all down and slice it into wedges. It takes 10 minutes, max.

But I have to admit, scone dough can be a little confusing. It’s dry and crumbly in a way that can make you so uncomfortable. You can’t help but wonder if it’s really moist enough to bind together. Even as someone who has made scones in the past, I find myself wondering if it’s just not going to work this time. But the key is to trust – trust that the crumbly dough will hold together once you pat it down and cut it … and really. It will.

I used to only make drop scones — the ones in perfectly deformed mound shapes. The first scones I ever ate came in that shape, so I stuck with it. But honestly, wedge-shaped ones are just easier, especially if you use a pizza cutter to slice them. And the wedge shapes are so pretty too.

And one last thing: if you think scones are dry, spit-stealing little hockey pucks, then you’ve never had a good, just-made scone. Sure, they do get that way after a few days. But freshly baked, the crunchy outside gives way to a soft, warm interior. They aren’t sweet like a muffin. Instead, they take on a more biscuit-like flavor that’s enhanced with the shots of sweet and tart from the mix-ins. With coffee, a scone is just divine.

Honestly, I blame my slight obsession with scones on the Meyer Lemon Scones recipe on In Good Taste. They got me thinking about buttery, rich, soft but dense scones … and I just had to have them. Not that I regret it. I love these scones … and they are perfect for Saturday mornings, even if it’s a busy one.

Yield: 8 scones

Raspberry White Chocolate Scones Recipe

Raspberry White Chocolate Scones Recipe

recipe adapted from Joy of Cooking: 75th Anniversary Edition

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 3/4 cup all purpose flour
  • 1 1/4 tsp baking powder
  • 2 tbsp sugar
  • 1/2 tsp Kosher salt
  • 1/4 cup cold unsalted butter, 1/2 stick
  • 2 large eggs
  • 1/3 cup heavy cream
  • 1/2 cup white chocolate chips
  • 1/2 cup frozen raspberries


  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives. Stir in the chocolate chips and raspberries. Set aside.
  3. In another bowl, whisk the eggs. Add the heavy cream and whisk some more until fully combined.
  4. Make a well in the center of the dry mix and pour the egg mixture in. Use a rubber spatula to gently stir until just combined. It will be dry and crumbly and won't hold together well.
  5. Turn out the dough onto a floured cutting board. Using well-floured hands, pat the dough into an 8-inch circle, about 3/4-inch thick. Use a pizza cutter to slice into eight wedges.
  6. If desired, brush the tops of the scones with 1 tbsp of heavy cream and sprinkle with coarse sugar.
  7. Transfer the wedges to the prepared baking sheet and cook for about 15 minutes, until lightly browned.
  8. Serve immediately. These are best eaten within two days. Store leftovers in an airtight container.

More Scone Recipes


Sunday 12th of May 2013

Hi Sarah, my scones were delicious. However, they were not as golden brown as the ones in the pictures. Do you by any chance know what might have prevented them from getting nice and golden?

Sarah W. Caron

Monday 13th of May 2013

Hi Thalia, the ones pictured were brushed with heavy cream and sprinkled with course sugar, which made them brown up more. I don't always do that step though, and can attest that without it they don't brown like this.


Thursday 14th of March 2013

I made 400 scones for a Valentine's retreat. I put them in individual twist tie treat bags and served them 2 days after they were baked. Scones were moist and travelled 2 hours from my home without damage. Thanks for a wonderful recipe!

Sarah W. Caron

Thursday 14th of March 2013

So good to hear, Stacey! Thanks for coming back and commenting!!!


Sunday 21st of October 2012

question do the raspberries need to be thawed before you fold it into the batter? I wasn't really sure about that.

Sarah W. Caron

Sunday 21st of October 2012

No, just measure and fold them in while frozen.


Thursday 4th of October 2012

Would fresh raspberries work in this recipe?

Sarah W. Caron

Friday 5th of October 2012

Yes, they would. But without being firm, they might break apart in the mixing process. Frozen are really better for this.


Thursday 3rd of May 2012

I just made these this morning, and they taste great! However, they all turned out with odd coloring...kind of green flecks all over. It almost looks like mold, but I would have no idea how that would work. None of the ingredients I used were expired, and I used all clean cooking materials. I also don't understand how I could put them into the oven without any mold and then after 15 minutes in 350 degrees they come out looking moldy. So maybe it is not mold? I ate one and feel fine...any ideas?


Tuesday 17th of July 2012

I've made this recipe a half dozen times and I love it, but the last two times I've made it, they came out moldy looking. I asked Professor Google about it, and apparently raspberries have a substance called anthocyanin that can cause batter to turn blue or green if the batter is too alkaline.

I assumed I'd just put in the wrong amount of baking soda last time, so I was very careful this time, but they still came out moldy looking. I'd never had this problem before, so I don't know what's going on. The only variable I can think of is that I used egg beaters instead of eggs. Maybe there's some alkaline ingredient in there. I guess it's harmless, but it's still off-putting.


Wednesday 20th of June 2012

Did you substitute blackberries or blueberries in the recipe? I sometimes find that the darker colors melt into the yellowish dough and cause a greenish tint. This is true for store bought baked goods too... Ever looked closely at blueberry bagels? They always look questionable to me!

Sarah W. Caron

Thursday 31st of May 2012

Hi Natasha, Glad you enjoyed them! Regarding your question, that's something I haven't experienced! My guess would be that it's not mold but I could never say for sure as I haven't seen them myself. I would check everything -- all the utensils you used, your oven, etc again just to be sure. And I would check the color again. Is it green tinged? Could it be the white chocolate coloring oddly in the oven? Did you deviate from the recipe at all? Sprinkle them with a green tinged sugar? Just trying to think of anything that could cause this.

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