12 Delicious White Chocolate Raspberry Scones Recipes

Sweet, buttery, and bursting with the tangy delight of raspberries, white chocolate raspberry scones are the perfect treat to brighten your morning or afternoon tea. Whether you’re a seasoned baker or just starting out, our roundup of 12 delicious recipes promises something for everyone. From classic to creative twists, these scones are sure to impress. Keep reading to find your next baking adventure!

Classic White Chocolate Raspberry Scones

Whisk together the delicate flavors of white chocolate and raspberry in these scones for a morning treat that’s both indulgent and refreshing.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 cup heavy cream
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup white chocolate chips
• 1/2 cup fresh raspberries, lightly crushed

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine sifted flour, sugar, baking powder, and salt.
3. Add chilled butter cubes to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, beaten egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined.
6. Gently fold in white chocolate chips and crushed raspberries, being careful not to overmix.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut the dough into 8 wedges. Transfer to the prepared baking sheet.
9. Bake for 15-18 minutes, or until the edges are golden brown.
10. Cool on a wire rack for 5 minutes before serving.

Unbelievably tender with pockets of melted white chocolate and bursts of raspberry, these scones are perfect with a dollop of clotted cream. For an extra touch, drizzle with a white chocolate glaze before serving.

Vegan White Chocolate Raspberry Scones

Outstandingly tender and subtly sweet, these scones blend the richness of vegan white chocolate with the tartness of fresh raspberries.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/3 cup coconut oil, solid
• 1/2 cup full-fat coconut milk, chilled
• 1 tsp pure vanilla extract
• 1/2 cup vegan white chocolate chips
• 1/2 cup fresh raspberries, lightly crushed

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Cut in solid coconut oil with a pastry cutter until mixture resembles coarse crumbs.
4. Stir in chilled coconut milk and vanilla extract until just combined.
5. Gently fold in vegan white chocolate chips and lightly crushed raspberries.
6. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
7. Cut into 8 wedges. Place on prepared baking sheet, 2 inches apart.
8. Bake for 18-20 minutes, until edges are golden brown.
9. Cool on a wire rack for 5 minutes before serving.

Notably, these scones boast a flaky exterior with a moist, berry-studded interior. Serve warm with a drizzle of melted vegan white chocolate for an extra indulgent touch.

Gluten-Free White Chocolate Raspberry Scones

Scones that blend the tartness of raspberries with the sweetness of white chocolate offer a delightful contrast. This gluten-free version ensures everyone can enjoy them.

Ingredients

– 2 cups gluten-free all-purpose flour
– 1/3 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, chilled and cubed
– 1/2 cup white chocolate chips
– 1/2 cup fresh raspberries
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup heavy cream
– 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. Cut in chilled butter using a pastry cutter until mixture resembles coarse crumbs.
4. Gently fold in white chocolate chips and raspberries.
5. In a separate bowl, combine beaten eggs, heavy cream, and vanilla extract.
6. Pour wet ingredients into dry ingredients. Stir until just combined.
7. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Place on prepared baking sheet.
9. Bake for 15-18 minutes, until golden brown.
10. Cool on a wire rack for 5 minutes before serving.

Zesty and tender, these scones have a perfect crumb. Serve warm with a dollop of clotted cream for an indulgent treat.

White Chocolate Raspberry Scones with Lemon Glaze

White chocolate raspberry scones with lemon glaze offer a perfect balance of sweet and tart, ideal for a summer brunch. Whip these up for a delightful treat that pairs wonderfully with your morning coffee.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries
• 3/4 cup heavy cream
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and salt.
3. Add cold, cubed butter to the flour mixture. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gently fold in white chocolate chips and fresh raspberries to avoid crushing the berries.
5. In a separate bowl, mix heavy cream, beaten egg, and vanilla extract. Pour into the flour mixture, stirring just until combined.
6. Turn dough onto a floured surface. Knead lightly, then pat into a 1-inch thick circle. Cut into 8 wedges.
7. Place wedges on the prepared baking sheet. Bake for 15-18 minutes, or until golden brown.
8. While scones cool, whisk powdered sugar, lemon juice, and lemon zest to create the glaze. Drizzle over scones.

Just out of the oven, these scones boast a crisp exterior with a tender, flaky interior. The lemon glaze adds a zesty contrast to the sweet white chocolate and tart raspberries. Serve them warm with a dollop of clotted cream for an extra indulgent experience.

White Chocolate Raspberry Scones with Almond Flour

Absolutely perfect for a summer morning, these scones blend the tartness of raspberries with the sweetness of white chocolate, all on a tender almond flour base.

Ingredients

• 2 cups almond flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, sugar, baking powder, and salt.
3. Add cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gently fold in white chocolate chips and raspberries, being careful not to crush the berries.
5. In a small bowl, mix the beaten egg, vanilla extract, and heavy cream. Pour into the dry ingredients, stirring just until combined.
6. Turn the dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Bake for 18-20 minutes, or until golden brown.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Delightfully crumbly with pockets of melted white chocolate and bursts of raspberry, these scones are best served warm with a dollop of clotted cream.

White Chocolate Raspberry Scones with Coconut Milk

Venture into the delightful combination of sweet and tart with these scones, perfect for a morning treat or afternoon indulgence.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries
• 3/4 cup coconut milk, full-fat
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gently fold in white chocolate chips and fresh raspberries, being careful not to crush the berries.
5. In a separate bowl, whisk together coconut milk, lightly beaten egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer wedges to the prepared baking sheet. Bake for 15-18 minutes, or until golden brown.
9. Cool on a wire rack for 5 minutes before serving.

These scones boast a tender crumb with pockets of melted white chocolate and bursts of raspberry. Serve warm with a dollop of clotted cream for an extra indulgent experience.

White Chocolate Raspberry Scones with Cream Cheese Frosting

Yield to the temptation of combining sweet white chocolate and tart raspberries in a tender scone, topped with a luscious cream cheese frosting. Perfect for a luxurious breakfast or afternoon treat.

Ingredients

– 2 cups all-purpose flour, sifted
– 1/3 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp fine sea salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup white chocolate chips
– 1/2 cup fresh raspberries, lightly crushed
– 1/2 cup heavy cream, plus 2 tbsp for brushing
– 1 large pasture-raised egg, lightly beaten
– 4 oz cream cheese, softened
– 1/2 cup powdered sugar, sifted
– 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Cut in cold, cubed butter with a pastry cutter until mixture resembles coarse crumbs.
4. Gently fold in white chocolate chips and crushed raspberries.
5. In a separate bowl, whisk together 1/2 cup heavy cream and beaten egg. Pour into dry ingredients, stirring just until combined.
6. Turn dough onto a floured surface. Pat into an 8-inch circle, about 1-inch thick. Cut into 8 wedges.
7. Transfer wedges to prepared baking sheet. Brush tops with remaining heavy cream.
8. Bake for 18-20 minutes, until golden brown. Cool on a wire rack.
9. While scones cool, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
10. Once scones are completely cool, spread frosting over each.
11. Serve immediately, or store in an airtight container for up to 2 days.
12. For a decorative touch, garnish with additional raspberries and white chocolate shavings before serving.
Soft yet crumbly, these scones offer a delightful contrast between the creamy frosting and the bursts of raspberry. Enjoy them with a cup of Earl Grey tea for an elegant afternoon.

White Chocolate Raspberry Scones with Orange Zest

Perfect for a summer morning, these scones blend sweet white chocolate with tart raspberries and a hint of citrus.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup white chocolate chips
• 1 cup fresh raspberries
• 1 tbsp orange zest
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix heavy cream, beaten egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined.
6. Gently fold in white chocolate chips, raspberries, and orange zest to avoid crushing the berries.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Transfer to the prepared baking sheet.
9. Brush the tops with a bit of heavy cream. Sprinkle with turbinado sugar.
10. Bake for 18-20 minutes, or until golden brown.
11. Cool on a wire rack for 5 minutes before serving.

Soft inside with a crisp exterior, these scones offer a delightful contrast. Serve warm with a dollop of clotted cream for an indulgent treat.

White Chocolate Raspberry Scones with Vanilla Bean

Craving a luxurious breakfast treat? These white chocolate raspberry scones with vanilla bean are a perfect blend of sweet and tart, with a tender crumb that’s irresistible.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted European-style butter, cold and cubed
• 1/2 cup heavy cream, plus extra for brushing
• 1 pasture-raised egg, lightly beaten
• 1 vanilla bean, seeds scraped
• 3/4 cup white chocolate chunks
• 1/2 cup fresh raspberries, lightly crushed

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and sea salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, combine heavy cream, beaten egg, and scraped vanilla bean seeds.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined.
6. Gently fold in white chocolate chunks and crushed raspberries, being careful not to overmix.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Transfer to the prepared baking sheet.
9. Brush the tops with heavy cream for a golden finish.
10. Bake for 18-20 minutes, or until the edges are lightly golden.
11. Cool on a wire rack for 5 minutes before serving.

Outstandingly tender with pockets of melted white chocolate and bursts of raspberry, these scones are best enjoyed warm. Pair with a dollop of clotted cream for an extra indulgent touch.

White Chocolate Raspberry Scones with Dark Chocolate Drizzle

Delightfully tender scones meet the sweet-tart duo of white chocolate and raspberries, finished with a luxurious dark chocolate drizzle.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup white chocolate chips
• 1/2 cup fresh raspberries, lightly crushed
• 1/4 cup dark chocolate chips, melted

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and sea salt.
3. Cut in cold, cubed butter using a pastry cutter until mixture resembles coarse crumbs.
4. In a separate bowl, mix heavy cream, beaten egg, and vanilla extract.
5. Gradually add wet ingredients to dry ingredients, stirring until just combined.
6. Gently fold in white chocolate chips and crushed raspberries to avoid overmixing.
7. Turn dough onto a floured surface and pat into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to prepared baking sheet, spacing 2 inches apart.
9. Bake for 15-18 minutes, or until edges are golden and a toothpick comes out clean.
10. Cool scones on a wire rack for 10 minutes before drizzling with melted dark chocolate.

Now, these scones boast a perfect crumbly exterior with a moist, berry-studded interior. Serve them warm with a dollop of clotted cream for an indulgent breakfast treat.

White Chocolate Raspberry Scones with Pistachios

Perfect for a summer morning, these scones blend sweet and tart with a nutty crunch.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries
• 1/4 cup shelled pistachios, roughly chopped
• 1/2 cup heavy cream
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, and sea salt.
3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gently fold in white chocolate chips, fresh raspberries, and chopped pistachios.
5. In a separate bowl, combine heavy cream, lightly beaten egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to ensure tender scones.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Transfer to the prepared baking sheet, spacing 2 inches apart.
9. Bake for 15-18 minutes, or until golden brown and a toothpick inserted comes out clean.
10. Cool on a wire rack for 5 minutes before serving.

Just out of the oven, these scones offer a delightful contrast between the creamy white chocolate and tart raspberries, with pistachios adding a satisfying crunch. Serve warm with a dollop of clotted cream for an indulgent breakfast.

White Chocolate Raspberry Scones with Cinnamon Sugar Topping

Yieldingly tender and subtly sweet, these scones blend the richness of white chocolate with the tartness of raspberries, all under a crunchy cinnamon sugar crust.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 3/4 cup white chocolate chips
• 1/2 cup fresh raspberries, lightly crushed
• 2 tbsp granulated sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sifted flour, 1/3 cup sugar, baking powder, and sea salt.
3. Cut in cold, cubed butter using a pastry cutter until mixture resembles coarse crumbs.
4. In a separate bowl, mix heavy cream, beaten egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients. Stir until just combined.
6. Gently fold in white chocolate chips and crushed raspberries to avoid overmixing.
7. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Transfer to prepared baking sheet.
9. Mix 2 tbsp sugar and cinnamon. Sprinkle evenly over scones.
10. Bake for 15-18 minutes, or until edges are golden and a toothpick comes out clean.
11. Cool on a wire rack for 5 minutes before serving.

Remarkably flaky with a moist interior, these scones offer a delightful contrast between the creamy white chocolate and zesty raspberries. Serve warm with a dollop of clotted cream for an indulgent breakfast treat.

Conclusion

Perfect for any occasion, these 12 Delicious White Chocolate Raspberry Scones Recipes offer a delightful mix of flavors that are sure to impress. Whether you’re a seasoned baker or trying your hand at scones for the first time, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest!