Bake Perfect White Chocolate Raspberry Scones at Home
Forget those expensive coffee shop treats! With this simple and quick recipe, you can bake incredibly light, tender, and moist White Chocolate Chip Raspberry Scones in just minutes, using ingredients you probably already have in your pantry and fridge. This is truly a master recipe, a perfect blank canvas for experimenting with all sorts of delicious additions – from fruits and nuts to your favorite chocolates.
Table of Contents
- Why These White Chocolate Chip Raspberry Scones Are Irresistible
- Simple Ingredients for Perfect Scones
- How to Make White Chocolate Raspberry Scones: A Step-by-Step Guide
- Top Tips for Baking the Best Scones
- Freezing and Storing Your Homemade Scones
- Delicious Scone Flavor Variations to Try
- Frequently Asked Questions About Scones
- More Delicious Recipes with Raspberries
- Complete White Chocolate Chip Raspberry Scones Recipe
If you’re a fan of delicious breakfast options, you’re in the right place! From custard-soaked French toast sticks to everything bagel breakfast pizza, there’s something to satisfy every craving and suit any occasion.
Today, we’re celebrating the delightful combination of juicy raspberries and creamy white chocolate chips. The result? A scrumptious scone that requires nothing more than a cup of coffee to transform your breakfast from ordinary to extraordinary.
And that little sprinkle of sanding sugar on top? It’s optional, but it adds that classic crunch that reminds you of the scones you find in your favorite coffee shop or bakery.
Why These White Chocolate Chip Raspberry Scones Are Irresistible
- They’re incredibly moist and tender, not dry or crumbly.
- They burst with the sweet and slightly tart flavor of fresh, juicy raspberries.
- They’re generously loaded with creamy, melt-in-your-mouth white chocolate chips.
- The texture is perfectly buttery and wonderfully flaky.
Simple Ingredients for Perfect Scones
I often use the same foundational ingredients in many of my scone recipes, like my chocolate chunk scones (a must-try for chocolate lovers!). Each ingredient plays a vital role in achieving the perfect balance of flavor and texture.
- All-purpose flour: This provides the scones with their structure and texture. To avoid dense scones, be sure to spoon and level the flour when measuring. Reserve a bit of flour for dusting your work surface, too.
- Salt: Enhances the sweetness and balances the overall flavor profile.
- Sugar: Plain white sugar provides sweetness and helps with browning.
- Baking powder: This is essential for leavening, giving the scones their rise and light texture.
- Unsalted butter: It is important that the butter is frozen for 15-30 minutes before cubing it. This helps ensure it stays cold and solid, which is crucial for a tender and flaky texture.
- Heavy cream: Adds richness and moisture, resulting in exceptionally tender scones. Buttermilk can be used as a substitute, but avoid thinner liquids like whole milk or plant-based milks, as they can make the scones dry and less flavorful.
- Eggs: Act as a binder, providing structure and richness to the dough.
- Vanilla extract: Enhances the overall flavor, adding a touch of warmth and sweetness.
- Raspberries: Fresh raspberries are ideal, but you can also use frozen raspberries. Gently fold them into the dough while still frozen to prevent them from bleeding too much and turning the dough pink.
- White chocolate chips: If you are not a fan of white chocolate, feel free to swap in your favorite chocolate chip variety! Milk chocolate, dark chocolate, or even semi-sweet chips would all work well.
- Sanding sugar (optional!): This adds a lovely sparkling finish and a delightful crunch to the tops of the scones. If you don’t have sanding sugar, simply brush the tops with a bit of heavy cream before baking for a beautiful golden finish.
See the recipe card below for complete details on ingredients and exact quantities.
How to Make White Chocolate Raspberry Scones: A Step-by-Step Guide
- Whisk together the dry ingredients. Use a large bowl, as you’ll be adding the wet ingredients to it later.
- Add the cubed butter and cut it into the flour. Using your fingers, a pastry cutter, or two forks, work the butter into the flour mixture until it resembles coarse, wet sand.
- In a separate bowl, whisk together the wet ingredients. Combine the heavy cream, eggs, and vanilla extract until well blended.
- Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients.
- Add the raspberries and chocolate chips. Be gentle when folding in the raspberries and chocolate chips to avoid crushing the raspberries. Mix only until a moist dough forms.
- Shape the dough and cut it into 8 wedges. Generously flour your work surface to prevent the dough from sticking. Handle the dough as little as possible to keep the scones light and tender. A bench scraper or knife can be helpful for cutting the dough into even wedges.
- Freeze on a baking sheet for 20 minutes. Chilling the shaped scones in the freezer helps them retain their shape during baking and promotes a better rise. It also keeps the butter cold, which is essential for creating a flaky texture.
- Brush the tops with heavy cream and bake for about 20 minutes. Keep a close eye on the scones towards the end of the baking time, as oven temperatures can vary.
While scones are best enjoyed warm from the oven, this raspberry variety holds up well when stored in an airtight container at room temperature. This means you can bake a batch on Monday and enjoy a delicious scone (or two!) every morning throughout the week.
6 Baking Tips for Making Better Scones
- Use cold butter. For a better rise and a flakier texture, use cold or even frozen butter. The colder, the better!
- Handle the dough gently. Overmixing or overworking the dough can lead to tough scones. When combining the wet and dry ingredients, mix until just combined. Be gentle when folding in any additions, such as fruits or chocolate chips, to prevent them from being crushed.
- Gently fold in fruit, avoiding overly juicy or overripe varieties. Rinse and dry the fruit thoroughly to remove excess moisture. When mixing it into the dough, do so gently to avoid squishing the fruit and causing juice to leak out. You can also coat the fruit in a bit of flour to absorb any extra moisture. If using frozen fruit, there’s no need to thaw it beforehand.
- Shape and cut uniformly. When shaping the dough, aim for a uniform thickness to ensure even baking.
- Chill before baking. Chilling relaxes the gluten and solidifies the butter in the dough, resulting in a tender, flaky texture. It also helps maintain the shape of the scones during baking, preventing them from spreading too much.
- Space the scones at least 2 inches apart on the baking sheet. This gives each scone enough room to expand and allows air to circulate evenly around each one, preventing unevenly cooked edges.
How to Freeze Scones
When it comes to freezing scones, you have a couple of options: freeze before baking or freeze after baking. You can even shape the dough into a disc and leave it in the fridge (securely wrapped in plastic wrap) overnight before baking.
- Before Baking: Shape scone dough into wedges and freeze on a plate or baking sheet for 1 hour. Transfer frozen wedges to a freezer-friendly bag or container and store in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time, or thaw overnight in the refrigerator before baking.
- After Baking: Allow the baked scones to cool completely. Place the cooled scones in a freezer-friendly bag or container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before reheating and serving.
Scone Flavor Variations
If there is one breakfast pastry that tops my list of morning carbs, it would be impossibly light and tender scones.
- Sour Cream Chocolate Chip Scones
- Glazed Lemon Blueberry Scones
- Chocolate Chunk Scones
- Sour Cream Strawberry Scones
- Glazed Orange Cranberry Scones
- Zucchini Bacon Cheddar Scones
Frequently Asked Questions
How do I store leftover scones?
Leftover scones can be stored in an airtight container at room temperature for up to 2 days.
What’s the best way to reheat leftover scones?
The best way to reheat leftover scones is in the oven at a low temperature (around 300°F) for a few minutes until warmed through. You can also microwave them for a quick reheat, but this may affect their texture slightly.
Can I use frozen fruit?
Absolutely! Simply fold the frozen fruit gently into the dough. If the fruit is in large pieces, thaw, rinse and drain before adding it to the dough to prevent excess moisture.
Why are my scones not fluffy?
If your scones aren’t fluffy, you might be overmixing the dough, or the butter and cream may not have been cold enough. Be precise with your baking powder measurement, and stick to the recipe to achieve the best texture.
More Delicious Recipes with Raspberries
Want to continue the raspberry theme? Try these other delicious recipes:
- Raspberry Sour Cream Coffee Cake
- Raspberry Cream Cheese Pinwheel Pastries
- Raspberry Cream Cheese Coffee Cake
- Raspberry Chocolate Chip Muffins
- Raspberry Cream Cheese Danish
- Raspberry Oatmeal Pancakes
- Raspberry Applesauce Jell-O Salad
- Raspberry Chocolate Chip Banana Bread
Craving more? Subscribe to Just a Taste to get new recipes, meal plans, and a newsletter delivered straight to your inbox! Stay in touch on Facebook, TikTok, Pinterest and Instagram for the latest updates.
White Chocolate Chip Raspberry Scones Recipe
Kelly Senyei
