Raspberry White Chocolate Scones. Many fans of this recipe say these are the most delicious scones they’ve ever tasted. They have become a regular, must-have weekend brunch item for many people who’ve tried them.
My sister texted me from the ski slopes in Jasper, Alberta to rave about some raspberry white chocolate scones that she had found there. They sounded pretty darn good to me!
As regular readers of Rock Recipes know, I am very fond of all things scone related and raspberry related, so how could I not try to invent a version of my own.
I made this batch early yesterday morning and once again shared them, fresh out of the oven, with the folks in my office, where they literally went like hot cakes.
My co-workers absolutely loved these scones, with many declaring them the best scones they’d ever eaten. Let’s see if you agree.
2018 UPDATE: So many people have fallen in love with this recipe since I first posted it. My friend Nancy in particular has made them a family institution at her house.
Although she has made them dozens of times, she reports that they still consistently get rave reviews. Take Nancy’s advice and try them for yourself.
I’ve also recently updated the notes on this recipe to offer suggestions for people who ask about making the dough less sticky while rolling out. You are intended to add flour while forming the dough to roll out but don’t overdo it as the note explains in the recipe.
Originally Published February, 2012. Updated to include additional recipe notes, option for metric measurements, nutritional information and new photos.
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- 3 cups flour
- 1/2 cup sugar
- 6 tsp baking powder
- ½ tsp salt
- ¾ cup very cold butter cubed
- 6 ounces good quality chopped white chocolate
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup milk
- 1 1/2 cups frozen raspberries
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour, sugar, baking powder and salt.
Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Transfer to a large bowl and toss in the white chocolate.
Mix together the lemon juice, vanilla extract and milk.
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tbsp flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.)
When the flour is almost incorporated, add the frozen raspberries.
Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.
These scones are intended to be quite soft and tender and perhaps just a little rustic looking. If you find the dough a little difficult to handle the first time you make them, add a little more flour to the recipe next time (up to a quarter cup).
I prefer to use frozen raspberries in the recipe because they chill the dough, making it easier to handle and cut out. This can affect the baking time by a few minutes.
Make sure your surface is well floured before you drop the dough onto it, you can sprinkle a little flour on top before you form it into a circle to roll out. The goal is to keep the dough as soft and unworked as possible. So, while you can add more flour while working the dough into shape, don't overdo it or your scones will be less soft and tender.
Another alternative to cutting out these scones is to make them as drop scones. Just use heaping tablespoons of the dough (as much as you can stack on the spoon) on a parchment lined baking sheet. Try to keep the dough as high as you can at the centre, so they don't spread too much. A cookie scoop is also a great way to handle the dough as drop scones.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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