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Raspberry White Chocolate Scones

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.

Raspberry White Chocolate Scones 00004

Raspberry White Chocolate Scones.

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.

Raspberries and chopped white chocolate for Raspberry White Chocolate Scones

Raspberries and chopped white chocolate

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.

Photo shows when to add the berries to the dough for Raspberry White Chocolate Scones

When to add the berries to the dough for Raspberry White Chocolate Scones

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.

Raspberry White Chocolate Scones

Raspberry White Chocolate Scones.

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.

The finished dough for Raspberry White Chocolate Scones

The finished dough for Raspberry White Chocolate Scones

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.

Raspberry White Chocolate Scones ready for the oven

Raspberry White Chocolate Scones ready for the oven.

Originally Published February, 2012. Updated to include additional recipe notes, option for metric measurements, nutritional information and new photos.

Raspberry White Chocolate Scones photo od a single scone on a white plate

Raspberry White Chocolate Scones.

 Looking for more scone inspiration?

For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest

Like this Raspberry White Chocolate Scones recipe?

You’ll find many other great ideas like this in our Muffins and Scones Category and in our Brunch Category.

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Raspberry White Chocolate Scones image with title text for Pinterest

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Raspberry White Chocolate Scones 00004
Yield: 18

Raspberry White Chocolate Scones

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Raspberry White Chocolate Scones - These raspberry white chocolate scones are a big fan favourite on Rock Recipes and have become a must have weekend brunch item for many.

Ingredients

  • 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

Instructions

  1. 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.
  2. In a food processor, combine the flour, sugar, baking powder and salt.
  3. 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.
  4. Transfer to a large bowl and toss in the white chocolate.
  5. Mix together the lemon juice, vanilla extract and milk.
  6. 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.)
  7. When the flour is almost incorporated, add the frozen raspberries.
  8. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
  9. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
  10. 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.
  11. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
  12. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
  13. 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.

Notes

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.

Nutrition Information

Yield

18

Serving Size

1 g

Amount Per Serving Calories 231Total Fat 11gSaturated Fat 6gUnsaturated Fat 0gCholesterol 23mgSodium 147mgCarbohydrates 29gFiber 1gSugar 12gProtein 3g
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Louise

Monday 9th of November 2020

I made these for my family and they now want them every week! These are super easy to bake, they have turned out fantastic every time! Love this recipe and this site :)

Raspberry White Chocolate Scones.The most delicious you’ll ever taste! | 1000 – Modern

Friday 28th of August 2020

[…] Raspberry White Chocolate Scones. Copyright Barry C. Parsons www.rockrecipes.c… […]

Charlie

Sunday 5th of July 2020

Hi Barry! Could I make these 1 for 1 with gluten free flour?

Thanks

Bex

Wednesday 1st of April 2020

The amount of flour required is way off. I had to put an extra cup in and proved difficult when mixing it with fingers.

Gemma

Wednesday 1st of April 2020

Sadly this is the worst scone recipe I have used. The mixture is far too wet, even when adding more flour. They spread and flatten and are far too soft, more of a cake texture than a scone. They taste lovely but are not scones :(

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