Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I’ll never forget the first time I made these White Chocolate Raspberry Scones. It was a rainy Saturday morning, and the aroma of baked goods filled my small kitchen. I had just bought a basket of fresh raspberries from the local market, and I wanted something comforting, sweet, and a little indulgent. As soon as the scones came out of the oven, the combination of warm, flaky pastry with bursts of tart raspberry and creamy white chocolate melted my heart. That day, I realized how food can transform ordinary moments into cherished memories. Today, I’m excited to share my White Chocolate Raspberry Scones recipe with you a cozy treat perfect for breakfasts, brunches, or afternoon tea.
Whether you’re baking for yourself, your family, or your closest friends, these scones are simple, approachable, and full of love. I’ll show you every step, sprinkle in some little kitchen secrets, and give tips on how to store and reheat them so they stay fresh and tender. By the end of this, you’ll not only have a delightful recipe but also a small moment of joy to share with your loved ones.
Why I Love Making This Recipe
There’s something magical about baking scones. Unlike cakes or cookies, scones feel both indulgent and comforting. I love that they’re lightly sweet yet perfectly paired with tea or coffee. What makes these White Chocolate Raspberry Scones extra special is the balance: creamy pockets of white chocolate melt into the tender dough, and raspberries add a natural tartness that brightens every bite.
I also adore how versatile this recipe is. You can swap in different berries, add a splash of almond extract, or even sprinkle a bit of coarse sugar on top for a little crunch. Every time I make these, I feel like I’m giving a warm hug in the form of baked goodness. Honestly, cooking for me isn’t just about the food it’s about creating moments of connection, and scones do that effortlessly.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for the White Chocolate Raspberry Scones:
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (120ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- Optional: coarse sugar for sprinkling
Little kitchen secrets:
- Keep the butter cold! This is the key to flaky, tender scones.
- Don’t overmix the dough gentle folding is enough. Overworking it makes scones tough.
- If your raspberries are very juicy, toss them lightly in a teaspoon of flour to prevent them from bleeding too much into the dough.
How I Make It, Step by Step
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs. The bits of butter should be pea-sized.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
- Pour the wet ingredients into the flour mixture. Fold gently until the dough just comes together it will be slightly sticky.
- Add the raspberries and white chocolate chips, folding carefully so the berries stay intact.
- Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges (like a pizza) or use a round cutter for classic scones.
- Place the scones on the prepared baking sheet. Brush the tops with a little cream and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, until the scones are golden and a toothpick inserted in the center comes out clean.
- Allow to cool slightly on a wire rack before serving.
How I Serve It at Home
I love serving these scones warm with a pat of butter or a drizzle of honey. They’re perfect alongside a steaming cup of tea or coffee. On special mornings, I add a dollop of clotted cream or a smear of raspberry jam it makes the scones feel decadent yet cozy.
For family gatherings, I arrange them in a basket lined with a soft kitchen towel. Watching everyone reach for one, smiling, and taking that first bite is one of life’s small joys that makes all the effort worthwhile.
Storage, Reheating & Make-Ahead Tips
Scones are best enjoyed fresh, but here’s how I keep them tasting great if I bake ahead:
- Room temperature: Store in an airtight container for up to 2 days.
- Freezing: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat in a 180°C (350°F) oven for 8–10 minutes.
- Reheating: For day-old scones, wrap in foil and warm in the oven for 5–8 minutes to refresh their texture.
Make-ahead tip: Prepare the dough up to the cutting stage, wrap tightly in plastic, and refrigerate overnight. Bake fresh the next morning for a super easy breakfast treat.
100-Word Short Version
These White Chocolate Raspberry Scones are tender, flaky, and studded with sweet white chocolate and juicy raspberries. Start by mixing cold butter into flour, then fold in cream, egg, and vanilla. Gently add raspberries and white chocolate chips to keep the dough light. Pat into a circle, cut into wedges, and bake at 200°C for 18–22 minutes until golden. Serve warm with butter, jam, or clotted cream. They make mornings magical, perfect for family breakfasts or a cozy tea time. Make ahead, freeze, or enjoy fresh these scones are comfort and sweetness in every bite.
Recipe Card Section (Before Conclusion)
⏱️ Time: Prep 15 mins | Cook 20 mins | Total 35 mins
🛒 Ingredients: <ul> <li>2 cups (250g) all-purpose flour</li> <li>1/3 cup (65g) granulated sugar</li> <li>1 tablespoon baking powder</li> <li>1/2 teaspoon salt</li> <li>1/2 cup (115g) unsalted butter, cold and cubed</li> <li>1/2 cup (120ml) heavy cream, plus extra for brushing</li> <li>1 large egg</li> <li>1 teaspoon vanilla extract</li> <li>1 cup fresh raspberries</li> <li>1 cup white chocolate chips</li> <li>Optional: coarse sugar for sprinkling</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.</li> <li>Whisk together flour, sugar, baking powder, and salt in a large bowl.</li> <li>Cut in cold butter until mixture resembles coarse crumbs.</li> <li>Whisk together egg, heavy cream, and vanilla. Fold into dry ingredients gently.</li> <li>Fold in raspberries and white chocolate chips carefully.</li> <li>Pat dough into 1-inch thick circle; cut into 8 wedges or use a round cutter.</li> <li>Place on baking sheet, brush with cream, and sprinkle coarse sugar if desired.</li> <li>Bake 18–22 minutes until golden. Cool slightly before serving.</li> </ol>
📝 Notes:
- Keep butter cold for flakiness.
- Don’t overmix dough.
- Toss juicy raspberries in a little flour to prevent bleeding.
- Store airtight up to 2 days or freeze for 3 months.
🍽️ Nutrition:
Serving size: 1 scone
Calories: 320 kcal
Sugar: 15 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 11 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 5 g
White Chocolate Raspberry Scones
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These White Chocolate Raspberry Scones are tender, flaky, and bursting with sweet white chocolate and juicy raspberries. Perfect for cozy breakfasts or afternoon tea, they bring warmth and joy to every bite.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (120ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- Optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Whisk together egg, heavy cream, and vanilla. Fold into dry ingredients gently.
- Fold in raspberries and white chocolate chips carefully.
- Pat dough into 1-inch thick circle; cut into 8 wedges or use a round cutter.
- Place on baking sheet, brush with cream, and sprinkle coarse sugar if desired.
- Bake 18–22 minutes until golden. Cool slightly before serving.
Notes
Keep butter cold for flakiness. Don’t overmix dough. Toss juicy raspberries in a little flour to prevent bleeding. Store airtight up to 2 days or freeze for 3 months.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 15
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Conclusion
Baking these White Chocolate Raspberry Scones always fills my kitchen with warmth and happiness. They remind me that the best recipes are simple, comforting, and made with love. I hope making them brings joy to your mornings and creates little moments of connection with your family or friends. Every bite carries a little story, a little memory, and a lot of comfort exactly how cooking should feel. So grab your mixing bowl, turn on some music, and let’s make your kitchen smell like love and sweetness today!