Raspberry White Chocolate Scones

Scones are like the sophisticated older sister of the donut. Just as tasty, but it’s not tacky to serve a scone at a tea time with the Queen of England…but I’m not so sure she would appreciate donuts during tea time. Scones can be intimidating, but this recipe is super easy. While I am not the inventor of this particular recipe, I do love it and it would be perfect for Valentine’s Day breakfast or brunch.

Raspberry White Chocolate Scones

Prep Time 15 minutes
10 minutes
Total Time 25 minutes
Course Breakfast
Servings 12 servings
Calories 297 kcal


  • cups all-purpose flour
  • ¼ cup grandulated sugar
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 1 large egg
  • 1 cup heavy whipping cream
  • ½ cup unsalted butter cut into small cubes
  • ½ cup white chocolate chips
  • ½ cup fresh raspberries


  • In a large bowl combine the flour, sugar, baking powder, and salt. Whisk together and set aside.
  • In another bowl combine half of the heavy whipping cream and the egg. Whisk together. Set aside.
  • In the large bowl with the flour mixture, add in the butter that has been chilling in the coldest part of the refrigerator. Cut the butter into the flour mixture with a pastry cutter or with some knives. Cut the butter into the flour until the butter is in pea sized pieces.
  • Pour the egg and cream mixture into the flour mixture. Fold into itself with a rubber spatula until the dough begins to form.
  • Add in the rest of the heavy whipping cream one tablespoon at a time until a dough ball begins to form.
  • Add in the white chocolate chips and the fresh raspberries and using your hands, kneed the dough together in the bowl until a ball forms. Don't handle too long because the butter will begin to melt.
  • Flour the counter top and place the dough on top. Roll out into a circle that is approximately ½-¾ inch thick. Cut into triangles and place on a baking sheet lined with a silicone mat or parchment paper.
  • Bake in a 425°F oven for 8 minutes and then 1 minute at a time until the edges begin to brown. Serve immediately or store in an airtight container in the refrigerator for up to a week.


Serving: 1servingCalories: 297kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 65mgSodium: 273mgPotassium: 80mgFiber: 1gSugar: 9gVitamin A: 554IUVitamin C: 1mgCalcium: 96mgIron: 1mg
Keyword raspberry, scone, white chocolate
Tried this recipe?Let us know how it was!

This recipe would be equally tasty with fresh blueberries. Have you ever made scones from scratch? These scones are a definitely must in your near future. Hope y’all have an amazing week. Stay safe, be kind, and hug your loved ones.

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