These raspberry white chocolate scones are soft, tender, and packed with bright berries and sweet white chocolate. They’re easy to make, a little rustic by design, and exactly the kind of scone you’ll want with a cup of coffee.
Raspberries turned out to be a little more dramatic than I expected when I set out to make these scones. My usual scone recipes (like my blueberry scones) come together easily, but adding raspberries to the mix took a bit of experimenting to get just right.
In the end, the best approach was to stop trying to make them behave like perfectly neat, traditional scones and instead lean into something a little more relaxed. These are rustic, bakery-style scones with plenty of raspberries tucked inside and a few more on top for good measure.
The result is everything I was hoping for: soft, tender scones with lightly crisp edges, bursts of tart raspberry, and just enough white chocolate to balance it all out. They’re simple, satisfying, and a great way to make the most of raspberries without overcomplicating things.
Why You’ll Love These Raspberry White Chocolate Scones
- Soft, tender texture. These scones have a wonderfully soft interior with lightly crisp edges. The yogurt keeps them moist and tender without making them heavy.
- A perfect balance of tart and sweet. The raspberries bring bright, tangy flavor, while the white chocolate adds just enough sweetness to round everything out.
- No fussy shaping required. Instead of trying to coax raspberries into perfectly neat wedges, these are shaped, folded, and cut into squares for a more relaxed, bakery-style look.
- Rustic in the best way. These scones aren’t meant to be perfectly uniform. The uneven edges, visible berries, and golden tops give them that homemade, just-baked feel.
- Easy to make with simple ingredients. If you’ve made scones before, this method will feel familiar with just a small twist to make the raspberries work beautifully.
Key Ingredients
- Frozen raspberries – Using raspberries straight from the freezer helps them hold their shape as you work with the dough, especially when baking with frozen fruit.
- Greek yogurt – This gives the scones their soft, tender texture while keeping the dough easy to handle.
- Cold butter – Cutting cold butter into the dry ingredients creates those tender layers and lightly crisp edges that make scones so good.
- White chocolate chips – Just enough to add sweetness and balance the tart raspberries without overpowering them.
How to Make Raspberry White Chocolate Scones
Start with the dry ingredients and butter.
Whisk together the dry ingredients, then cut in the cold butter until the mixture resembles coarse crumbs. This step sets up that tender, flaky texture.
Add the white chocolate.
Stir it in while everything is still dry so it’s evenly distributed without overworking the dough later.
Bring the dough together gently.
Mix the yogurt, egg yolk, and vanilla, then stir into the dry ingredients just until the dough starts to come together. It should look shaggy but hold when pressed — no need to over-mix.
Scatter and fold in the raspberries.
Turn the dough out onto a lightly floured surface and pat it into a rough rectangle. Scatter most of the frozen raspberries over the top, then fold the dough like a letter. This keeps the berries intact and prevents too much streaking.
Shape and cut.
Gently flatten the dough to about ¾ to 1 inch thick and cut into squares. Don’t worry about perfect edges — these are meant to be a little rustic.
Top and chill.
Press a few more raspberries onto the tops, then chill the scones until firm. This helps them hold their shape and bake up nicely.
Finish and bake.
Brush with egg white, sprinkle with coarse sugar, and bake until lightly golden. Let them cool slightly before serving.
A Few Things to Know Before You Bake
- Keep the raspberries frozen. This makes them much easier to work into the dough without breaking apart too much.
- Don’t overwork the dough. A few folds are all you need. This scone dough will look a bit uneven, and that’s perfectly fine.
- Use a silicone baking mat if you have one. It helps the scones keep their shape and reduces excess butter spreading as they bake. Parchment works, but the results won’t be quite as tidy.
- Chill before baking. Starting with cold dough helps the scones hold their shape and bake up with tender centers and lightly crisp edges.
- Expect a rustic look. These aren’t meant to be perfectly uniform. The uneven edges and visible berries are part of their charm.
- A little butter on the pan is normal. Because these are rich, buttery scones, you may notice a small amount of melted butter on the pan as they bake.
Serving Ideas
These scones are lovely all on their own, especially while they’re still a little warm. The combination of raspberries and white chocolate doesn’t need much else.
If you want to dress them up a bit, here are a few easy options:
- With cream cheese and jam. A swipe of cream cheese and a spoonful of raspberry (or your favorite) jam makes these feel a little more like a brunch treat.
- A simple white chocolate drizzle. Melt a small amount of white chocolate and drizzle it lightly over the cooled scones for a bit of extra sweetness and a pretty finish.
- Alongside coffee or tea. These are exactly the kind of scone that pairs well with a relaxed morning or afternoon break.
How to Store
Room temperature: Store the scones in an airtight container at room temperature for up to 2 days. They’re best the day they’re made but still very good the next day.
Refrigerator: You can refrigerate them for a few days, but let them come to room temperature or warm slightly before serving for the best texture.
Freezer: These scones freeze well. Wrap them tightly and store in an airtight container for up to 2 months. Thaw at room temperature or warm briefly in the oven.
A Rustic Scone Worth Making Again
These raspberry white chocolate scones are a little different from more traditional scones, but that’s exactly what makes them so good. They’re soft, tender, and full of flavor, with a relaxed, rustic look that makes them feel easy and approachable.
If you enjoy making scones, you might also like my cranberry orange scones or maple scones. Both are a bit more classic in shape but just as simple and satisfying.
More Berry Baking Favorites
Raspberry White Chocolate Scones
Ingredients
- 2 cups + 1 tablespoon (248 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and cut into ¼-inch cubes
- about ½ cup frozen raspberries
- ½ cup (85 g) white chocolate chips or chunks
- ¾ cup (170 g) Greek yogurt
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) lemon juice, optional but brightens the raspberries nicely
- 1 large egg white, optional
- coarse sugar, such as sparkling or turbinado
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Instructions
- Line a baking sheet with a silicone liner or parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and cut it in with a pastry blender or fork until the mixture resembles coarse meal.
- Gently fold in the white chocolate.
- Whisk together the yogurt, egg yolk, vanilla, and lemon juice. Add to the flour mixture. Stir until the dough begins to form. Don’t over-mix.
- Transfer to a lightly floured surface, knead very lightly just until it holds together, and pat into rectangle about ¾ to 1” thick.
- Scatter most of the raspberries over the surface of the dough, pressing down very gently so they’ll stick for the next step.
- Fold the dough in thirds like a letter. Gently shape and flatten slightly, taking care not to press too hard. Cut into 6 squares. Top each with a couple more raspberries, pressing very gently. (The scones will be roughly 2.5” square.)
- Transfer to the prepared pan, leaving about 2 inches in between for a little spreading.
- Chill for 30 to 45 minutes.
- Preheat oven to 375°F (190°C).
- Brush the tops of the scones with egg white and sprinkle with coarse sugar, if using.
- Bake 18–22 minutes, or until lightly golden.
- Cool on the pan on a wire rack.
Video
Notes
- Use raspberries straight from the freezer. This helps them hold their shape and prevents excess smearing.
- Handle the dough gently and avoid over-mixing. A few folds are all you need.
- For best results, bake these on a silicone baking mat. It helps the scones hold their shape and minimizes spreading. Parchment paper will work, but you may see a bit more spread and butter on the pan.
- Chill the shaped scones before baking so they hold their shape.
- Some variation in shape and berry placement is expected.
- You may notice a small amount of melted butter on the pan as they bake. This is normal.
- Store in an airtight container at room temperature up to 2 days or freeze up to 2 months.
