Last Updated on August 2, 2026 by Janell

If you're looking for the best Raspberry White Chocolate Scones recipe, you've come to the right place. These bakery-style scones are soft on the inside, lightly crisp on the outside, and filled with sweet white chocolate and juicy raspberries in every bite. They're easy to make at home and taste like they came straight from your favorite coffee shop.

Whether you're serving them for breakfast, brunch, Mother's Day, Easter, or afternoon coffee, these homemade scones always disappear fast. They look impressive enough for guests but are simple enough to make on a weekend morning.

Unlike some scone recipes that turn out dry or crumbly, these Raspberry White Chocolate Scones stay tender and buttery thanks to a few simple ingredients and an easy mixing method. The tart raspberries balance the sweetness of the white chocolate, creating a combination that's hard to resist.

Why You'll Love This Recipe

• Soft, buttery bakery-style texture
• Easy scones recipe made with simple pantry ingredients
• Sweet white chocolate paired with juicy raspberries
• Ready in about 30 minutes
• Great for breakfast, brunch, holidays, or gifting
• Freezer-friendly for make-ahead mornings

Tips for the Best Raspberry White Chocolate Scones

• Use cold butter for flaky, tender layers.
• Don't overmix the dough or the scones can become dense.
• If using frozen raspberries, keep them frozen until you're ready to mix them in.
• Chill the dough for 10-15 minutes before baking if your kitchen is warm.
• Let the scones cool slightly before adding the glaze so it doesn't melt completely.

I love scones - especially with a cup of tea or coffee. If you are looking for a more savory scone, you need to try my Cheddar, Bacon Scones. They have a little green onion in them and taste so yummy!

Tip - Be careful not to work the butter too much into the dough. The batter will be too wet and difficult to manage.

 

Raspberry White Chocolate Scones

Ingredients You'll Need

You only need a handful of basic baking ingredients to make these homemade Raspberry White Chocolate Scones. Fresh or frozen raspberries both work well, and white chocolate chips add just the right amount of sweetness.

Ingredients:

• ½ cup (1 stick) cold butter
• 2 ½ cups all-purpose flour
• ½ cup of sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 1 teaspoon vanilla extract
• ⅔ cup heavy whipping cream, plus 1-2 tablespoons additional for brushing on the scones
• 1 cup fresh raspberries
• ½ cup white chocolate chips
• 1-2 tablespoons turbinado sugar

          

Directions for Raspberry White Chocolate Scones

Grate the cold butter with a cheese grater using the coarse side of the grater for larger shreds of butter. Place the grated butter in the freezer to chill while you move on to the next step.

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.

 

Add the chilled, grated butter to the flour mixture and lightly blend into the flour with a fork. Do not over mix! You want many lumps of butter and you do not want the butter fully incorporated into the flour mixture.

In a small mixing bowl, whisk together the eggs, vanilla extract, and ⅔ cup of heavy cream. Add the wet mixture to the flour and butter mixture; stir just until combined, but do not over mix.

 

Add the fresh raspberries and white chocolate chips and fold into the dough with a spatula. Many of the berries will break down as you fold, but do not over mix until all of the berries break down.

 

Turn the dough out onto a sheet of plastic wrap and form into a disk. Wrap the dough in the plastic wrap and place in the freezer to chill for 30 minutes.

Preheat the oven to 425F.

After the dough has chilled, remove it from the freezer and place on a large baking sheet lined with parchment paper. Gently press the dough into a circle, 1-inch in thickness.

Use a sharp knife to cut the dough circle into 8 wedges. Using a narrow spatula, move the dough triangles slightly out from the circle to give at least ½ inch of space between each scone. (This can be tricky because the dough is very soft. After moving the dough triangles, simply reshape the scones with your fingers if needed.)

Brush the top of each scone with heavy cream using a pastry brush. Sprinkle each scone with turbinado sugar.

Bake the scones at 425F for 18-20 minutes until golden brown.

Serve the scones warm with sweetened whipped cream, butter, or raspberry jam and clotted cream.

 

Frequently Asked Questions

Can I use frozen raspberries?
Yes! Frozen raspberries work great. Add them while they're still frozen to help keep the dough from turning pink.

Can I make these ahead of time?
Absolutely. Freeze the unbaked scones and bake straight from frozen, adding just a few extra minutes to the baking time.

Can I use fresh raspberries?
Yes. Fresh raspberries create beautiful pockets of fruit; just handle them gently when folding them into the dough.