These white chocolate raspberry scones are SO easy to make and beyond delicious. They're perfectly crisp on the outside yet soft on the inside. The rich white chocolate chunks pair perfectly with the raspberries.
If you ask me, white chocolate raspberry is such a classic flavor pairing. Somehow the juicy, tart raspberries work SO perfectly with rich, creamy, and ultra sweet white chocolate.
And because I love to whip up some gluten free scones, I thought it was time I added this recipe to my collection. It's such an easy process, especially if you've made my scones before.
These tender, buttery scones are perfect for a Valentine's Day treat, a Mother's Day brunch, or just about any day of the year. They're great for breakfast, dessert, or an anytime snack! And if you're looking for even more love day inspiration, check out my other Valentine's Day recipes.
Why You'll Love This Recipe
- Like I said, the white chocolate raspberry flavor combination is just SO good. The flavors balance each other perfectly.
- The texture on these scones is unreal. No one would know they're gluten free! They're crisp on the outside yet so soft in the centers.
- You likely have all of the ingredients on hand already. It's a super simple recipe and comes together very quickly.
Ingredient Notes and Substitutions
- Gluten free flour blend: My favorite gluten free flour is Bob's Red Mill 1 to 1 flour. Unless otherwise noted, this is the flour I use to develop all of my recipes and I have never had an issue! This recipe can also be made with an all-purpose flour if you are not looking to make the scones gluten free. If you're using a different gluten free blend, make sure it contains xanthan gum.
- Butter: When it comes to making scone dough, you actually want COLD butter, not room temperature. This will lead to that perfect flaky dough we want.
- Half and half: I realize this isn't readily available everywhere, especially outside of the United States. You can make your own half and half by mixing equal parts heavy cream and whole milk. You can also use whole milk instead, this will just alter the texture slightly.
- Raspberries: I like to use fresh berries but you should also be able to use frozen raspberries. If you are using frozen berries, do not thaw them.
- White chocolate: You can use white chocolate chips or roughly chopped chocolate. I recommend going with good quality chocolate, like Ghiradelli or Guittard.
STEP ONE: Start by combining all of the dry ingredients in a large mixing bowl.
STEP TWO: Toss in the cubed, cold butter and use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
STEP THREE: In a smaller bowl, combine the sugar with the half and half and vanilla extract. Fold the wet ingredients into the dry ingredients, then gently fold in the raspberries and white chocolate chunks.
STEP FOUR: Transfer the scone dough to a lined baking sheet. Use your hands to pat the dough into a circle. Using a sharp knife, divide the circle into 8 wedges and space them out slightly.
STEP FIVE: Bake for 18-20 minutes, or until the scones are golden on top. Cool completely before glazing.
To make the glaze, simply stir the powdered sugar with the half and half until it reaches your desired consistency.
- My top tip when it comes to baking just about anything is to use a scale to weigh your flour. This is why I always include measurements in grams. It's the only way to ensure absolute accuracy.
- If you don't have a pastry blender, you can also use your hands to combine the butter into the dry ingredients. However, you don't want to overwork it because the heat from your hands can warm up the butter, and we need the butter to be cold.
- If you're using fresh raspberries, be gentle when folding them into the scone dough to prevent them from breaking apart. Even if they do break apart, it will still be just as tasty!
- The dough may seem a little crumbly, but it should stay together when pressed into a disc.
There are endless ways to enjoy this little delightful treat. You can serve the scones warm with a dollop of whipped cream. If you'd like to skip the glaze, dust them with powdered sugar. Pair them with a big cup of tea or coffee, and you have the perfect breakfast or brunch treat.
Frequently Asked Questions
You should be able to use your favorite non-dairy butter and milk, although I have not tested this myself.
Store baked scones in an airtight container at room temperature for up to 2 days. The scones are best enjoyed fresh and will start to dry out the longer they sit. You can also freeze the scones.
To get your scones to rise properly, make sure your baking powder is fresh. It's also important to use cold butter and half and half, and to keep the wedges side-by-side on your baking sheet.
The key to flaky scones is using cold ingredients, especially the butter. When the cold butter melts in the oven, it creates steam pockets that contribute to the flakiness of the scones.
Did you try my white chocolate raspberry scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Easy White Chocolate Raspberry Scones
White Chocolate Raspberry Scones
- 2 cups (296g) gluten free flour* (I use Bob's Red Mill 1 to 1)
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter cold and cut into cubes
- ½ cup (100g) granulated sugar
- ½ cup (120ml) half and half*
- ½ teaspoon vanilla extract
- ¾ cup (90g) fresh raspberries* tossed in a bit of flour
- ⅔ cup (113g) white chocolate roughly chopped
- ½ cup (60g) powdered sugar sifted
- 1 tablespoon half and half*
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk the flour, baking powder, and salt together. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together into pea-sized crumbs.2 cups (296g) gluten free flour*, 2 teaspoons baking powder, ¼ teaspoon fine sea salt, ½ cup (113g) unsalted butter
- In a smaller bowl, combine the sugar, half and half, and vanilla extract. Fold the mixture into the dry ingredients until combined. Stir in the raspberries and white chocolate.½ cup (100g) granulated sugar, ½ cup (120ml) half and half*, ½ teaspoon vanilla extract, ¾ cup (90g) fresh raspberries*, ⅔ cup (113g) white chocolate
- Transfer the dough onto the prepared baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges and separate out just slightly, about ½ inch. Bake for 18-20 minutes or until the scones are slightly crisp on top. Allow the scones to cool completely before glazing.
- In a small bowl, stir together the powdered sugar and half and half until smooth. Spread or drizzle onto cooled scones.½ cup (60g) powdered sugar, 1 tablespoon half and half*
- This recipe can be made with all-purpose flour if you are not looking to make the scones gluten free.
- If you do not have half and half, make your own by mixing equal parts heavy whipping cream and milk. You can also use whole milk instead, the scones will not be as rich.
- The dough may be slightly crumbly and shaggy but should stick together when pressed with your hands.
- You can use frozen raspberries instead of fresh. Do not thaw beforehand.