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Raspberry Scones | Bake to the roots

Raspberry White Chocolate Scones

  • Author: Bake to the roots
  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m
  • Yield: 8
  • Category: Scones
  • Cuisine: Great Britain


Scones are super easy to make and so delicious – crumbly sweet and in this case with fresh raspberries and white chocolate. So good!


2 1/2 cups (325g) all-purpose flour, plus more
2 1/4 tsp. baking powder
1/4 cup (50g) sugar
1/2 tsp. salt
1/2 cup (120g) cold butter, cubed
3/4 cup (180g) heavy cream
2 large eggs
2 tsp. vanilla extract
3.5 oz. (100g) white chocolate, chopped
3.5 oz. (100g) fresh raspberries
plus some heavy cream
plus some coarse sugar


1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking parchment and set aside. Chop the white chocolate and set aside.
2. Add the flour, baking powder, sugar, and salt to a large bowl and mix until well combined. Add the cold butter and cut it with a pastry blender or knife into pea-sized pieces, then use your fingers to work it into the flour until the mixture feels like wet sand. In a separate bowl mix the heavy cream, eggs, and vanilla extract. Add to the mixing bowl and mix until just combined. Add the chopped white chocolate and fold in. Add the raspberries and gently fold in – you want them as intact as possible. Flour your work surface generously, then place the dough on top and shape into an 8- inch circle (use more flour on top if the dough is too sticky). Cut into 8 wedges like a pizza and place those wedges with some space in between on the baking sheet. Brush with heavy cream, sprinkle with coarse sugar and bake for about 20 minutes until slightly golden in color. Take out of the oven and let cool down on a wire rack. Serve when they are still a bit warm.


Enjoy baking!

Keywords: scones, raspberries, breakfast