Easy and Delicious White Chocolate Raspberry Scones

Scones have been a brunch and breakfast staple for eons. There is absolutely no question as to why because they are incredibly delicious. These white chocolate raspberry scones are a wonderful addition to any brunch get together or special breakfast. They are so easy to make that even children can do it (with proper adult supervision.) These scones have a slight crunch and then a pillowy soft inside. They are bursting with bits of tart raspberry flavor which is complimented by the sweet, creamy, and crunchy white chocolate chips. They can be optionally served with a Devonshire or clotted cream, or even just a plain whipped cream.

If you choose to make this gluten free, I highly recommend adding another egg as this will help with fluffiness.

It’s important that the butter is cold when you cut it in and not room temperature.

I like to mix my wet ingredients in a 4-cup glass measuring cup. This way I can pour my liquids in and measure them at the same time which saves me a little on dishes because I don’t have so many individual measuring cups to wash later on. After I have added everything that can be easily measured directly in the glass I add things like vanilla and eggs etc.

I use a large ice cream scoop which measures about 1/3 cup for making these, but you can just use a 1/3 measuring cup as well. DO NOT pat the scones down before you bake them, they will spread on their own.

White chocolate raspberry scones

Prep Time 10 minutes
Cuisine British
Servings 13 scones


  • 4 cups all purpose flour
  • 2/3 cup white sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 cup cold butter
  • 1 cup white chocolate chips
  • 3/4 cup milk
  • 1/2 cup heavy whipping cream
  • 2 large grade AA eggs
  • 1 1/2 tsp lemon extract
  • 1 tsp vanilla
  • 1 1/2 cups frozen raspberries


  • Preheat the oven to 400 degrees F.
  • In a large bowl mix together the flour, sugar, baking powder and salt.
  • Cut in the cold butter until it is in small pea sized pieces.
  • Stir in the white chocolate chips.
  • In a separate bowl combine the milk, eggs, cream, lemon extract, vanilla, and stir well. Add in the frozen raspberries and stir again.
  • Pour the liquid ingredients into the flour mixture and stir until combined. Make sure to scrape the bottom and sides so that all the flour is incorporated.
  • Using a large ice cream scoop or 1/3 cup measuring cup, drop the batter onto a parchment lined baking sheet leaving at least 2 inches in-between each scone.
  • Place the baking sheet in the oven and bake for 12-15 minutes. (I think 13 minutes is the ideal sweet spot, but each oven varies)
  • Once pulled from the oven allow to rest for 2 minutes in the pan before transferring to a cooling rack.
  • Store in an airtight container or bag in the fridge for up to 3 days or in the freezer for up to 3 months.

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