Raspberry White Chocolate Scones

Embrace mess in this recipe. Because these raspberry scones are made with fresh fruit which release water, shaping the scones can be messy. Use extra flour as needed and go with it – the end result will be worth it!

Scones always make me think of my grandmother. She’s always been a proponent of planning on dessert before ordering dinner, satisfying your cravings while you crave them, whenever that may be. In this recipe tart fresh raspberries are folded into the batter with chunks of white chocolate for a rich and dense treat.

Raspberry White Chocolate Scones

Key Ingredients in This Recipe

• Raspberry – Tart, fresh raspberries pair well with the creamy white chocolate in these scones. Raspberries are a delicate berry – store them unwashed in an open container in the fridge and use within a few days of buying.
• White chocolate – White chocolate is both chopped up and added to the scones as well as thinned with a bit of vegetable oil and drizzled over the top of the scones as decor. I recommend using a high-quality white chocolate in this recipe. White chocolate will remain soft inside the scones while white baking chips (not the same as white chocolate) typically don’t contain any cocoa butter and will set again and harden.

How to Make Raspberry White Chocolate Scones

1. Mix the dry ingredients. In a large mixing bowl whisk together the flour, sugar, salt and baking powder. Use a pastry cutter to mix in the butter until the mixture is crumbly and the butter is in pea-size chunks. Add the raspberries and 5 ounces of the white chocolate (about ¾ cup).
2. Mix the wet ingredients and add the wet to the dry. In a medium mixing bowl whisk together the eggs, vanilla extract and ½ cup of the milk then pour the wet ingredients into the dry, stirring until the ingredients are just combined and the mixture just holds together.
3. Shape the dough. Turn the dough out onto a lightly floured, parchment paper-lined baking sheet and divide it in half. You may need to add additional flour to keep the dough from sticking. Shape each half into a 5-inch circle, ¾-inches thick.
4. Cut into pieces. Cut each circle into 6 equal pieces and separate the pieces so they are about 1-inch apart. Refrigerate for about 30 minutes then heat oven to 400ºF.
5. Bake the scones. Brush the top with the remaining milk and sprinkle with the sugar. Bake until the scones are golden brown, about 20 to 25 minutes.
6. Melt the chocolate. While the scones cool, melt the remaining chocolate using the double-boiler method (placing a heatproof bowl over a medium saucepan with simmering water to slowly melt the chocolate).
7. Thin the white chocolate and drizzle over the scones. Add the vegetable oil and stir until smooth and thinned. Use a spoon or squeeze bottle to drizzle the remaining chocolate mixture over the top of the scones.

Tips and Tricks for This Recipe

• Make sure you throughly dry the raspberries after washing them. If you don’t then as they are added to the scones they can make the scone dough overly gooey and hard to work with.
• Use plenty of flour on your hands as you shape the dough so they don’t stick to the dough.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Four Cheese & Sausage Savory Scones
• Raspberry Cream Cheese Brownies
• Raspberry Pie with Shortbread Crust

Raspberry White Chocolate Scones

Print Pin

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Serves 12 scones

US Customary – Metric

Ingredients:

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• ½ cup unsalted butter, cut into pieces and chilled
• 1 cup raspberries, roughly chopped
• 8- ounces chopped high-quality white chocolate, divided
• 2 eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk, plus 2 tablespoons
• Pearl sugar, for garnish
• 2 teaspoons vegetable oil

Instructions:

• In a large mixing bowl whisk together the flour, sugar, salt and baking powder. Use a pastry cutter to mix in the butter until the mixture is crumbly and the butter is in pea-size chunks. Add the raspberries and 5 ounces of the white chocolate (about ¾ cup).
• In a medium mixing bowl whisk together the eggs, vanilla extract and ½ cup of the milk then pour the wet ingredients into the dry, stirring until the ingredients are just combined and the mixture just holds together.
• Turn the dough out onto a lightly floured, parchment paper-lined baking sheet and divide it in half. You may need to add additional flour to keep the dough from sticking. Shape each half into a 5-inch circle, ¾-inches thick.
• Cut each circle into 6 equal pieces and separate the pieces so they are about 1-inch apart. Refrigerate for about 30 minutes then heat oven to 400ºF (200ºC).
• Brush the top with the remaining milk and sprinkle with the sugar. Bake until the scones are golden brown, about 20 to 25 minutes.
• While the scones cool, melt the remaining chocolate using the double-boiler method (placing a heatproof bowl over a medium saucepan with simmering water to slowly melt the chocolate).
• Add the vegetable oil and stir until smooth and thinned. Use a spoon or squeeze bottle to drizzle the remaining chocolate mixture over the top of the scones.

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