Raspberry White Chocolate Scones

The morning sun was streaming through my kitchen window when I first attempted these scones, pink-stained fingers and flour everywhere. I had been dreaming of a bakery-style treat that felt special but didn't require hours of work. There's something so satisfying about transforming simple ingredients into something that looks like it came from a fancy patisserie case.

I made these for my sister's bridal shower brunch last spring and watched three guests ask for the recipe before they even finished their first scone. Something about the combination of tender crumb and that glossy vanilla glaze makes people feel like they're being treated to something extraordinary.

Ingredients

• All-purpose flour: The foundation that gives these scones their structure without becoming tough when handled properly
• Granulated sugar: Just enough sweetness to balance the tart berries without overpowering them
• Baking powder and baking soda: This double-acting combination ensures the scones rise beautifully and develop that signature tender crumb
• Salt: Essential for rounding out all the sweet flavors and making the vanilla pop
• Cold butter: The absolute secret to flaky layers, keep it ice-cold and work quickly
• Heavy cream: Creates richness and helps achieve that melt-in-your-mouth texture we all love
• Egg: Adds structure and helps the scones hold their shape while staying tender
• Vanilla extract: Pure extract makes such a difference here, its the supporting actor that brings everything together
• Fresh raspberries: Use the freshest ones you can find, gently pat them dry to prevent excess moisture
• White chocolate: Chopped into small pieces so it distributes evenly throughout every bite
• Powdered sugar: Creates that silky smooth glaze that makes these look professionally finished
• Milk or cream for glaze: Adjust this to get the perfect drizzling consistency

Instructions

Preheat your space:

Get your oven to 400°F and line that baking sheet with parchment paper now so you're not scrambling later

Whisk the dry team:

Combine your flour, sugar, baking powder, baking soda, and salt in a large bowl until everything is evenly distributed

Work in the butter:

Add those cold butter cubes and use a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces remaining

Mix the wet ingredients:

Whisk together your cream, egg, and vanilla in a separate bowl until they're fully combined

Bring it together gently:

Pour the wet mixture over the dry ingredients and stir with a spatula just until you see no more dry flour spots

Add the treasures:

Fold in your raspberries and white chocolate as gently as possible, imagining you're tucking them into bed rather than mixing them in

Shape with care:

Turn the dough onto a floured surface and pat it into a one-inch thick circle, handling it as little as possible to keep it tender

Cut and arrange:

Slice your circle into eight wedges and place them on your prepared baking sheet with some space between each one

Give them a glow:

Brush the tops with a bit of extra cream for that beautiful golden finish in the oven

Bake to perfection:

Slide them into the oven for 16 to 18 minutes until they're golden brown and your kitchen smells like heaven

Make the magic glaze:

Whisk your powdered sugar with just enough milk or cream and vanilla to reach a smooth, pourable consistency

The final touch:

Drizzle that glaze over your slightly cooled scones and watch them transform into something truly special

Save

These became my go-to whenever I need to bring something to a gathering because they never fail to make people feel special and cared for. There's something universal about warm scones that says home no matter where you serve them.

The Secret to Perfect Texture

I learned through many failed batches that overworking the dough is the number one way to end up with tough scones instead of tender ones. The moment you see the flour disappear, stop mixing and trust that it will come together in the oven.

Making Them Ahead

These scones are actually brilliant for entertaining because you can cut them into wedges, freeze them on a baking sheet, then store them in a freezer bag for up to a month. Just add a few extra minutes to the baking time when you bake them straight from frozen.

Serving Suggestions

While these are absolutely perfect on their own, I love serving them alongside a pot of Earl Grey tea or as part of a larger brunch spread. They also pair beautifully with fresh berries and a dollop of clotted cream if you really want to lean into the British tea time vibe.

• Serve these while they're still slightly warm for the absolute best experience
• If the glaze firms up too much, pop the scones in the microwave for just 10 seconds
• Store any leftovers in an airtight container and refresh them in a warm oven the next day

Save

I hope these scones find their way into your kitchen and become part of your own collection of recipes that make people feel at home. There's nothing quite like pulling a batch of warm, freshly baked treats out of the oven and watching faces light up.

Recipe FAQs

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Add them directly to the dough without thawing to prevent excess moisture.

→ What’s the best way to cut the dough?

Pat the dough into a 1-inch thick circle, then slice gently into 8 wedges to maintain shape while baking.

→ How can I get a crispier exterior?

Sprinkle coarse sugar over the top before baking for an added crunchy texture.

→ Can I substitute white chocolate chips?

Yes, chopped white chocolate or even alternatives like dark or milk chocolate can be used to vary sweetness.

→ What pairs well with these scones?

Enjoy with Earl Grey or herbal tea to complement the fruity and creamy notes.