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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 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.


  • 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


  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.


  1. Mix together the lemon juice, vanilla extract and milk.
  2. 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.)
  3. When the flour is almost incorporated, add the frozen raspberries.
  4. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
  5. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.


  1. 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.
  2. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
  3. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
  4. 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

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.

Nutrition Information



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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Sunday 9th of July 2023

Why do my scones look like one big pancake in the oven? What did I do? So upset!!


Sunday 5th of July 2020

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


Sunil Dogra

Tuesday 12th of November 2019

Great recipe. Tastes very good. My family loved it. Will definitely make it again.

Michelle Dewar

Tuesday 15th of January 2019

These were an enormous hit over the holidays. They have a delightful buttery crust and the centres are so moist and flavourful. Served with clotted cream and preserves, they are positively decadent. I made several dozen and froze them to be reheated as needed. I changed up the flavourings and made cranberry and orange, apple and toffee, dark chocolate and cherry, and blueberry and lemon. They were so well received that they will need to be a regular baking item. People really do say they are best scones ever!

Charmaine Squires

Thursday 10th of January 2019

I’m a bit apprehensive to tackle scones but your recipe is giving me the evil eye. So, here I go. Will let you know on Saturday how it went. My major concern is the sinking in the oven. However, I’ll try to follow your instructions carefully so fingers are crossed. One question, Barry… you mentioned the amount of water in butters can vary, so I’d like to know what brand of butter you use here in Nfld. Btw, I generally use unsalted butter in baking, but this time I’ll use salted as you’ve suggested in the comments. I’m very hopeful. For the most part, I’ve been successful and pleased with my efforts and results. Huge thanks for all your wonderful recipes that you so generously share with us!!

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