Elegant, simple and loaded with flavor, these white chocolate raspberry scones are a foolproof start for any morning. The classic combination of white chocolate and raspberry provides the perfect balance of sweet and tart.
The buttermilk and frozen grated butter make for a tender, melt-in-your-mouth scone that will have everyone asking for seconds. Best of all, they come together in under an hour and are the perfect low-effort, high-reward sweet treat.
White chocolate raspberry scones are deceptively simple and are great for laid-back brunches and special occasion brunches in equal measure. Serve them as an appetizer with plenty of butter, raspberry jam, honey and a fresh cup of tea for a cozy, hassle-free morning gathering, or pass them around with mimosas for a celebratory brunch party!
You can also present them as a centerpiece alongside lighter brunch fare such as omelets, granola with yogurt, and quiches for a well-rounded meal.
Scones are very similar to biscuits in technique and style, which means using extremely cold milk and butter is key. For this recipe, the butter is frozen and grated into the dough, so make sure to put your butter in the freezer the night before you plan on baking the scones for best results.
The white chocolate and raspberries go directly into the dough and are gently mixed in so they’re incorporated but not smashed. The raspberries will start to break up when you begin mixing which is perfectly fine! Just take care not to crush them to the point where they’re giving off too much liquid.
What You Need to Make White Chocolate Raspberry Scones
To make white chocolate raspberry scones, you’ll need a handful of pantry staples, buttermilk, white chocolate and fresh raspberries. Both a bar of white chocolate or white chocolate chips work for this recipe. If using barred white chocolate, make sure that it’s roughly chopped before adding it to the dough, and aim for dime-sized pieces.
You can easily use frozen raspberries in place of fresh, so long as they’re completely thawed and drained of as much liquid as possible before adding them to the scone dough.
If you can’t find buttermilk or prefer a sweeter scone, heavy cream can be used in its place.
Ingredients:
- All-Purpose Flour
- Butter (frozen)
- Buttermilk
- Egg
- Sugar
- Kosher Salt
- Baking Powder
- White Chocolate
- Fresh Raspberries
- Vanilla extract
- Cane Sugar or Other Coarse Sugar
How To Make White Chocolate Raspberry Scones
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine the buttermilk, egg and vanilla extract and whisk until smooth and homogenous. Store in the fridge until ready to use.
In a large bowl, whisk together the flour, sugar, salt and baking powder until thoroughly combined. Grate the frozen butter into the flour, and using your hands, two forks or a pastry cutter, smash the butter into the flour until it resembles wet sand.
Add the buttermilk mixture to the flour mixture, then immediately add in the white chocolate and raspberries. Using your hands or a rubber spatula, mix together the contents of the bowl until a dough starts to form and the flour looks hydrated.
Turn the dough out onto the prepared baking sheet. Gently bring the dough together using your hands, and form it into an 8-9 inch disc. Don’t overwork the dough.
Flour the sharp edge of a knife and cut the dough round into 8 wedges. Make sure the dough is completely cut through, but keep the wedges in the dough round so they’re touching.
Transfer the dough (on the baking sheet if possible) to the freezer, and let rest for 10-15 minutes to firm up the butter.
Brush the top of the dough with buttermilk and optionally sprinkle with cane sugar or other finishing sugar. Bake in the middle rack of the oven for 17-25 minutes, or until the edges are golden brown and the top is just starting to brown.
Separate the scones and let cool for 10 minutes.
Serve with your preferred toppings and enjoy!
Recipe FAQs
Can I use water instead of milk in scones?
Yes! Water can be used in place of milk, cream or buttermilk in scones, but the texture, flavor and browning will all be slightly impacted.
What type of flour is best for scones?
All-purpose flour is the standard flour used in scone recipes, however cake flour can be used as an alternative and will yield a cakier, more delicate result. If using cake flour, reduce the liquid by 2-3 tablespoons and mix the dough until it just holds together.
What is the trick to making good scones?
Knead the dough as little as possible to prevent too much gluten formation, use very cold butter, milk and eggs, and let the dough rest in the fridge or freezer for 10-15 minutes before baking.
White Chocolate Raspberry Scones
Ingredients
- 2 ¾ cups all-purpose flour
- ½ cup unsalted butter frozen
- ¾ cup buttermilk very cold
- 1 egg
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 tsp kosher salt
- ¾ cup white chocolate chips or a roughly chopped bar
- ½ cup fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the buttermilk, egg and vanilla extract and whisk until smooth and homogenous; store in the fridge until ready to use.
- In a large bowl mix together the flour, sugar, salt and baking powder, and whisk until combined.
- Grate the frozen butter into the flour, and using your hands, two forks or a pastry cutter smash the butter into the flour until it resembles wet sand.
- Add the buttermilk mixture to the flour mixture, then immediately add in the white chocolate and raspberries.
- Using your hands or a rubber spatula, mix together the contents of the bowl until a dough starts to form and the flour looks hydrated.
- Turn the dough out onto the prepared baking sheet, and using your hands, gently bring the dough together and form it into an 8-9 inch disc; don’t overwork the dough.
- Flour the sharp end of a knife and cut the dough into 8 wedges.
- Make sure the dough is completely cut through, but keep the wedges in the dough round so they’re touching.
- Transfer the dough (on the baking sheet if possible) to the freezer, and let rest for 10-15 minutes to firm up the butter.
- Brush the top of the dough with buttermilk and optionally sprinkle with cane sugar or other finishing sugar.
- Bake in the middle rack of the oven for 17-25 minutes, or until the edges are golden and the top is just starting to brown.
- Separate the scones and let cool for 10 minutes.
- Serve with your preferred toppings and enjoy!
Notes
Nutrition
Here are some other recipes you might enjoy!
- Cherry Scones
- Strawberry Raspberry Smoothie
- Candy Cane French Toast
- Christmas Tree Waffles
- Christmas Tree Cinnamon Rolls
- Christmas French Vanilla French Toast
- Gingerbread Muffins
- Eggnog Muffins
Rebekkah is a food writer, recipe developer and sommelier who is obsessed with all things food and drink. When she isn’t lingering too long in her kitchen, she can be found making music in her apartment or traveling the globe in search of the perfect noodle.
can you tell me what the green color is in those?
Hi Melanie, sorry I’m not seeing a green color. These won’t be green when you make them 🙂