White Chocolate Raspberry Scones – Match Foodie Finds

These white chocolate raspberry scones are a simple yet delicious breakfast treat to start your day. Fresh raspberries and white chocolate chips are mixed into the dough to create delicious homemade scones perfect for the holidays, Mother’s Day, or any special occasion. 

You may disagree, but scones are the perfect breakfast pastry. We love that they are sweet, savory, and filling. You can make them for a weekday breakfast or to entertain for a weekend brunch. We just love them!

Made with simple ingredients, these buttery raspberry scones only take 20 minutes of prep and 20 minutes of baking. They are soft, flaky, and full of flavor. These scones are also perfect for freezing and reheating, so you can enjoy them anytime!

What’s in White Chocolate Raspberry Scones

To make these delicious scones, we added honey to the dough mixture for a sweet and subtle flavor, along with almond milk to give it that vaguely nutty flavor that pairs so well with the white chocolate and raspberries. 

Vanilla extract was also added to add warmth and depth to the scones. The white chocolate chips provide a creamy sweetness, while the juicy raspberries add a tart and fruity burst of flavor. Can you even think of a dreamier combo?!

Variations and Substitutions

If you’re not a fan of raspberries, you can easily swap them out for other fruits like blueberries or strawberries. For a chocolate twist, try using dark chocolate chips instead of white chocolate. You can also add a dash of lemon zest to brighten up the flavors.

To make these raspberry cream scones dairy-free, simply use plant-based butter and milk alternatives. You can also replace the honey with agave nectar or maple syrup for a vegan option.

You could even get nutty with it and add some chopped nuts like pecans or walnuts to the dough for added texture and flavor!

Top Tips for Making White Chocolate Raspberry Scones

• Be sure to slowly add the milk to the batter. It will be hard to form the scones if you add too much milk at one time. 
• The scones may lose a bit of their shape when you separate them on the baking sheet. That’s ok! They will still taste great. 
• Don’t overwork the dough. This will result in tough and dry scones instead of soft and flaky ones.

Storage + Freezer Directions

Store any leftover raspberry almond scones in an airtight container and store at room temperature for up to 3 days or in the fridge for up to 1 week.

To freeze, place your scones in a freezer-safe, airtight container and store in the freezer for up to 3 months. 

What to Serve with White Chocolate Raspberry Scones

You can keep it simple and enjoy these tender scones with a hot cup of coffee, or you can add even more deliciousness to your breakfast platter. Here are some of our favorites:

White Chocolate Raspberry Scones

These white chocolate raspberry scones are a medly of sweet, tart, and creamy flavors that are sure to brighten your morning. It’s an easy recipe perfect for beginner bakers.

Prep:20 minutes minutes

Cook:20 minutes minutes

Total:40 minutes minutes

Instructions 

• In a large bowl, combine flour, baking powder, and salt and lightly whisk.

• Grate the cold butter into the bowl with the flour along with the honey. Then, use a fork or dough cutter to cut the ingredients into the flour mixture until it resembles coarse crumbs.

• Add ¾ cup milk, vanilla extract, chocolate chips, and raspberries to the bowl and mix again.

• It is ok if the scone dough is a bit crumbly, as long as when you form the dough later, it comes together. If the dough is too dry and not forming a ball at all add more milk, 1 tablespoon at a time.

• Transfer the dough onto a floured surface. Press firmly to form a 7-inch disc about ½” high. Measurements may vary slightly.

• Slice the dough into 8 wedges and then place them onto a greased baking sheet so that they aren’t touching.

• Transfer the tray of scones into the freezer for 15 minutes and preheat the oven to 400ºF degrees.

• Bake for 20-22 minutes or until the scones are a light golden brown on the top.

• Let the scones cool for 5 minutes before transferring them to a cooling rack to cool.

Tips & Notes

• Be sure to slowly add the milk to the batter. It will be hard to form the scones if you add too much milk at one time.
• The scones may lose a bit of their shape when you separate them on the baking sheet.
• That’s ok! They will still taste great.
• If you don’t have raspberries, you use any type of berry.

Nutrition facts

Calories: 312kcal Carbohydrates: 54g Protein: 5g Fat: 9g Fiber: 5g Sugar: 19g