Easy White Chocolate Raspberry Scones

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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.

It's no secret I LOVE white chocolate raspberry treats. Some of my favorites to whip up include white chocolate raspberry muffins, white chocolate raspberry blondies, and white chocolate raspberry bundt cake!

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.

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes and Substitutions
• Step-By-Step Instructions
• Expert Tips
• Serving Suggestions
• Frequently Asked Questions
• Related Recipes You Might Like
• 📖 Recipe

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-By-Step Instructions

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.

Expert Tips

• 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.

Serving Suggestions

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

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.

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