Recipe

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With that perfect flaky crumble, these raspberry scones with white chocolate chips are the sweet treat you didn’t know you needed.

This recipe makes it easy to bake up raspberry white chocolate scones with that bakery-style crumbly texture you love.

raspberry scones with glaze over a cooling rack

Raspberry Scones with White Chocolate Chips

These raspberry scones are a nod to the ones my grandmother used to bake, but with a sweet addition my kids love: white chocolate chips. I've made them so many times for brunches, baby showers, or just a weekend treat, and they always disappear fast.

Ingredients

The scone dough uses all-purpose flour, sugar, salt, and both baking powder and baking soda to give it a crumbly texture. Cold or frozen cubed butter gives them that melt-in-your-mouth flaky texture, and a little milk brushed over the tops for shine. Both fresh and frozen raspberries work, and white chocolate chips add sweetness.

How to Make Raspberry White Chocolate Scones

Here is a quick overview of how to make this recipe, with the full details in the recipe card below.

Preheat the oven and line a baking sheet with parchment or grease a scone pan.
Make the dough. Using cold butter (even frozen) is essential to prevent the dough from being too sticky.
Shape the dough into scones either by dividing it into the scone pan or by shaping it by hand and slicing it into wedges with a knife. Brushing milk over the tops will make them shiny.
Bake until the tops are lightly browned, checking to ensure they don’t overcook or dry out.
Glaze them once they’ve fully cooled. This is optional.

a hand drizzling glaze over raspberry scones

Keep Scones from Drying Out

Scones dry out when overbaked. Avoid this by checking them after 12 minutes by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, take them out of the oven.

How to Freeze Scones

Freeze the shaped scones before or after baking by placing them on a parchment-lined sheet pan and freezing for 2 hours. Once frozen, transfer them to a zip bag and freeze up to 2 months. Bake from frozen at the original temperature, adding 2-3 extra minutes, or microwave fully baked frozen scones for 1 minute.

a lot of Raspberry White Chocolate Chip Scone on a cooling rack

Other Scone Recipes

If you’re into scones as much as we are, you’ll love my classic English scones or scones with cream. Other favorites include these American-style scones and the cranberry orange scones.

Raspberry White Chocolate Chip Scones {Easy Recipe}

two raspberry scones with glaze over a cooling rack

Servings: 6 scones

Prep Time: 10

Cook Time: 15

With that perfect flaky crumble, these raspberry scones with white chocolate chips are the sweet treat you didn't know you needed.

5 from 32 votes

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Ingredients

For the Scones:

1 ½ cups all purpose flour
⅓ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons cold butter, cubed
½ cup milk, any
½ cup raspberries, fresh or frozen
⅓ cup white chocolate chips
1 tablespoon milk

Glaze:

½ cup powdered sugar
1 tablespoon milk

Instructions

Prep:

Preheat oven to 425F degrees, line a baking sheet with parchment paper, or grease a scone pan.

Make the dough:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
Add the cold cubed butter and mix it into the dough with your hands until it resembles coarse crumbs.
Add the milk into the bowl and mix to combine the dough. It should be moist but not sticky. Add the chocolate chips and mix them into the bowl. Add the raspberries to the bowl, and with a spatula, gently fold them in.

Form the scones:

If using a scone pan, grease it well and divide the dough among the scone-shaped spaces.
Otherwise, lightly flour your counter and shape the dough into a round, 8-inch circle, about 1.5 inches high -similar in height and shape to a round cake pan- shaping it gently without pressing on the raspberries so as not to squish them. Using a sharp knife, cut the circle into six triangles and transfer them to the lined baking sheet. Brush the tablespoon of milk over the scones. This will give them a shiny look.

Bake:

Bake the scones for 12-15 minutes until the tops are lightly browned and when a toothpick inserted through the middle comes out clean. Once done, remove them from the oven and let them cool down to room temperature before glazing.

Glaze:

To glaze the scones, combine the glaze ingredients in a small bowl. With a spoon, drizzle the glaze over the cooled scones and wait for it to set for a few minutes before eating them.