Raspberry Scones Recipe with White Chocolate

Raspberry scones that are tender and buttery, with white chocolate and a pink raspberry glaze over the top. I pull a tray out of the oven and half of them are gone before they cool. That red ribbon through the middle is my favorite part, and it comes down to how the berries go in.

If you are a scone person, my blueberry scones are the softest of the bunch, and these strawberry scones come out a little more tart.

Ingredients for Raspberry Scones with White Chocolate

The raspberries and the butter are the two that decide how these turn out. Amounts are in the recipe card at the bottom.

Raspberry Scone Dough

• All-purpose flour: plain all-purpose, not bread flour. More protein means more gluten, and gluten turns a scone tough instead of tender.
• Baking powder: the only lift these get. It works twice, once when it hits the cream and again in the oven heat, so check that yours is still fresh.
• Kosher salt: it sharpens everything else, so the scone tastes like raspberry instead of just sweet. I use Morton, and the amount in the card is measured for it.
• Unsalted butter: cold, straight from the fridge or the freezer. Those cold shreds turn to steam in the oven and push the dough apart into flaky layers.
• Heavy cream: cold and full fat. The fat coats the flour and keeps gluten from forming, so the crumb stays short and tender; half-and-half has less fat and bakes drier.
• Egg: straight from the fridge. Its protein sets in the oven and gives the crumb enough structure to hold all that fruit instead of collapsing around it.
• Lemon zest: the oils in the peel carry the aroma, so a little zest lifts the raspberry. Orange zest is lovely here too.
• Vanilla extract: it rounds off the white chocolate. Use the real thing if you have it.
• Raspberries: frozen ones behave better than fresh in this recipe. They hold their shape while you roll the dough, and they keep the butter cold at the same time.
• White chocolate: it is cocoa butter and sugar with no cocoa solids, so it goes soft and creamy in the oven instead of holding its shape. Chopped melts into bigger pockets than chips, and you can leave it out for a plain raspberry scone.

Sugar Crust

• Melted butter: brushed on top so the sugar has something to stick to, and it helps the tops brown.
• Coarse sugar: sanding or turbinado. The crystals are too big to dissolve at oven temperature, so they stay crunchy, while regular granulated melts into a caramel sheet.

Raspberry Glaze

• Powdered sugar: it has a little cornstarch in it, which is why the glaze sets into a soft shell instead of running off the sides.
• Lemon juice: it thins the glaze and cuts the sweetness. Lime juice works too.
• Raspberries: a few crushed berries make the glaze pink and give it real fruit flavor, so no food coloring goes near it.

How to make Raspberry Scones (step-by-step)

Everything happens in one bowl until the dough hits the counter. Rolling the berries in is the only part worth slowing down for, and the photos walk you through it.

How to Make the Raspberry Scone Dough

The dough wants to stay cold and barely mixed, so work quickly and stop early.

1. Heat the oven. Set it to 425°F with a rack in the middle, and line a rimmed baking sheet with parchment.
   💡 Why does the oven have to be this hot?

   Seize the outside before it can spread. A hot oven sets the crust while the middle is still cold, so the scone holds its triangle. 425°F does it in mine, and if yours bakes cool, go up 15 to 25 degrees.
2. Whisk the dry ingredients and the butter. Whisk the flour, sugar, baking powder, salt, and lemon zest together, then grate the cold butter straight in and toss until every shred is coated in flour.
   💡 Why does the butter have to be cold?

   Keep the butter cold right up to the oven. Warm butter melts on the counter instead of in the oven, and a scone made with it spreads flat. If your kitchen is warm, park the bowl in the fridge between steps.
3. Add the wet ingredients. Make a well in the middle, add the egg, cream, and vanilla, and whisk those together inside the well before you fold the flour in.
4. Fold in the white chocolate. Keep folding and pressing with a spatula until the mixture looks chunky and shaggy rather than smooth.
5. Bring the dough together. Tip it onto the counter and press it into a ball with your hands. It will look dry and crumbly, and that’s right, so stop as soon as it holds.
   💡 It looks too dry. Did I do something wrong?

   Stop mixing while the dough still looks dry. A smooth, tidy scone dough has been worked too long and bakes tough. Shaggy and barely holding together is exactly what you want going onto the counter.

   

Pro Tips for the Raspberry Scone Dough

• Keep the butter cold right up to the oven. Warm butter melts on the counter instead of in the oven, and a scone made with it spreads flat. If your kitchen is warm, park the bowl in the fridge between steps.
• Stop mixing while the dough still looks dry. A smooth, tidy scone dough has been worked too long and bakes tough. Shaggy and barely holding together is exactly what you want going onto the counter.

How to Shape and Cut the Raspberry Scones

This is where the red ribbon comes from. The berries go on flat dough and get rolled up inside it.

1. Roll it out and add the raspberries. Flour the counter well, roll the dough into a rectangle, then scatter the raspberries over it and press them in gently.
   💡 Fresh raspberries or frozen?

   Use frozen raspberries, not fresh. Fresh berries burst under the rolling pin and streak the whole dough pink. Frozen ones hold their shape and chill the dough while you work, so you get a clean red ribbon.

   

2. Shape it into a log. Roll the dough up from the long edge, pressing as you go to close the air pockets without crushing the berries, then pat the top flat so the log is rectangular. A bench scraper helps you lift the dough as you roll.
3. Cut the triangles. Cut the log into 4 equal pieces, then cut each piece corner to corner so you end up with 8 triangles.

   

4. Brush and sugar the tops. Brush with melted butter and sprinkle the coarse sugar over. Keep the sugar off the parchment or it burns while the scones bake.
   💡 Why is my sugar burning on the pan?

   Sprinkle the coarse sugar over the scones only. Any that lands on the parchment burns and smokes long before the scones are done. Brush the strays off the pan before they go in.

   

Pro Tips for Shaping the Raspberry Scones

• Use frozen raspberries, not fresh. Fresh berries burst under the rolling pin and streak the whole dough pink. Frozen ones hold their shape and chill the dough while you work, so you get a clean red ribbon.
• Sprinkle the coarse sugar over the scones only. Any that lands on the parchment burns and smokes long before the scones are done. Brush the strays off the pan before they go in.

How to Bake the Raspberry Scones

The freezer step decides the shape, so build it into your timing. Twenty minutes is the minimum and an hour is better.

1. Freeze the shaped scones. Put the whole tray in the freezer for at least 20 minutes while the oven heats. An hour is better if you have the time.
   💡 Do I really have to freeze them first?

   Freeze them so they rise tall, not wide. At least 20 minutes on the tray, and an hour is better. Cold butter melts in the oven instead of before it.
2. Bake until golden. Bake about 25 minutes, until the tops are lightly golden and the middle reads about 200°F. Cool on the pan.
   💡 How do I know they’re baked through?

   Go by temperature, not color alone. The tops brown before the middle is set, so a golden scone can still be raw in the center. About 200°F in the middle tells you it’s baked completely.
   💡 My scone bottoms always scorch. What do I do?

   Stack two baking sheets. The second pan under the first slows the heat from below, so the bottoms stay golden instead of scorching.

   

Pro Tips for Baking the Raspberry Scones

• Freeze them so they rise tall, not wide. At least 20 minutes on the tray, and an hour is better. Cold butter melts in the oven instead of before it.
• Seize the outside before it can spread. A hot oven sets the crust while the middle is still cold, so the scone holds its triangle. 425°F does it in mine, and if yours bakes cool, go up 15 to 25 degrees.
• Go by temperature, not color alone. The tops brown before the middle is set, so a golden scone can still be raw in the center. About 200°F in the middle tells you it’s baked completely.
• Stack two baking sheets. The second pan under the first slows the heat from below, so the bottoms stay golden instead of scorching.
• Don’t double the baking powder when you double the batch. Changing the servings in the card below multiplies every amount straight across, and baking powder is the one that shouldn’t go up the whole way. Keep the first batch worth in full and add only three quarters of it for the second.

How to Make the Raspberry Glaze

Two ingredients and a few berries, stirred in the bowl you have out.

1. Crush the berries into the sugar. Stir the powdered sugar, lemon juice, and a few raspberries together, crushing the berries as you go, until the glaze is smooth and pink.
2. Drizzle it over the cooled scones. Use a fork and go back and forth. Wait until they are fully cool or the glaze soaks in and disappears.

   

Ways to serve them

Warm, with coffee, is how these get eaten in my house nine times out of ten. Split one and add a spoon of clotted cream or mascarpone if you want to make more of it, or put a plate of them out for brunch beside a bowl of raspberry tarts and let people pick.

Most of what readers ask about these comes down to the berries and the shape. These are the ones that come up again and again.

More berry bakes to try

• Blueberry Scones – the softest scone on the site, and the one I would start a beginner on.
• Strawberry Scones – made with dried strawberries, so the dough stays dry and easy to handle.
• Raspberry Cheesecake Danish – same berry, flaky pastry, cream cheese under the fruit.
• White Chocolate Raspberry Macarons – the same flavor pairing in a much fancier shell.
• Raspberry Tarts – little shortcrust tarts for when you want something neater on the plate.

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Raspberry Scones Recipe with White Chocolate

5 from 3 votes

Tender, buttery raspberry scones with white chocolate chunks and a pink raspberry glaze. Real fruit in every bite, and they hold their shape.

Author: Marina | Let the Baking Begin

Course: Breafast, Dessert

Cuisine: American

Keyword: raspberry scones, scones

Calories: 466 kcal

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour 5 minutes

Servings: 8 scones

Ingredients

Raspberry Scone Dough

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp kosher salt Morton
• 4 oz unsalted butter, cold Frozen or chilled
• 1 lemon zest from a whole lemon
• 1 large egg Refrigerated
• 1/2 cup heavy cream Chilled
• 1 tbsp vanilla extract
• 1 cup raspberries Frozen works best
• 1/2 cup white chocolate chips Or chopped white chocolate

Sugar Crust

• 2 tbsp unsalted butter, melted
• 5 tbsp sanding or coarse sugar

Raspberry Glaze

• 1 tbsp lemon juice
• 4 raspberries For color and flavor
• 1/2 cup powdered sugar

US Customary - Metric

Instructions

Make the Scones

1. Heat the oven. Preheat to 425°F with a rack in the middle. Line a rimmed 12x18 inch baking sheet with parchment paper.
2. Whisk the dry ingredients. In a large bowl whisk together 2 cups flour, 1/3 cup sugar, 2 tsp baking powder, 1/2 tsp kosher salt and the zest of 1 lemon.
3. Grate in the cold butter. Grate 4 oz frozen or chilled butter into the bowl and toss until every shred is coated in flour. Keep it cold and work quickly.
4. Add the wet ingredients. Make a well in the dry mixture and add 1 egg, 1/2 cup cream and 1 Tbsp vanilla. Whisk them together inside the well, then fold the flour in.
5. Fold in the white chocolate. Add 1/2 cup white chocolate chips and keep folding and pressing with a spatula until the mixture is chunky and shaggy. Do not mix it smooth (Note 2).
6. Bring the dough together. Turn it onto a work surface and press it into a ball with your hands. It will look dry and crumbly, which is correct. Handle it as little as possible.
7. Roll it out and add the berries. Scrape the surface clean, flour it well and roll the dough into a rectangle. Scatter 1 cup raspberries over it and press them in gently. Use frozen berries straight from the freezer (Note 3).
8. Shape it into a log. Roll the dough up from the long edge into a 3 inch wide roulade, pressing gently to close the air pockets without crushing the berries. Pat the top flat so the log is rectangular. A bench scraper helps you lift the dough as you roll.
9. Cut the triangles. Cut the log into 4 equal pieces, then cut each piece diagonally into 2, giving you 8 triangles. Transfer them to the lined baking sheet.
10. Brush and sugar the tops. Brush with 2 Tbsp melted butter and sprinkle 5 Tbsp coarse sugar over. Keep the sugar off the parchment or it burns while the scones bake.
11. Freeze, then bake. Freeze the shaped scones at least 20 minutes, up to an hour is better (Note 5), then bake about 25 minutes, until lightly golden on top and about 200°F in the middle (Notes 6 and 7). Baking without freezing first takes about 20 minutes and the scones spread more. Cool on the pan.

Make the Raspberry Glaze

1. Crush the berries into the sugar. In a medium bowl combine 1/2 cup powdered sugar, 1 Tbsp lemon juice and about 4 raspberries. Crush the berries and stir everything into a smooth pink glaze.
2. Drizzle and let it set. Drizzle the glaze over the cooled scones with a fork. Glaze only once the scones are fully cool or it soaks in and disappears.

Recipe Notes

Before you start: cold butter, frozen raspberries, and the freeze before baking, 20 minutes minimum and an hour if you have it, are the three things that decide how these come out. Photos and technique are in the post above.

1. Keep the butter cold. Warm butter melts on the counter instead of in the oven, and a scone made with it spreads flat. If your kitchen is warm, park the bowl in the fridge between steps.
2. Stop mixing while it still looks dry. A smooth, tidy scone dough has been worked too long and bakes tough. You want it shaggy and barely holding together when it goes onto the counter.
3. Frozen raspberries, not fresh. Fresh berries burst under the rolling pin and streak the dough pink. Frozen ones hold their shape and keep the dough cold. Do not thaw them.
4. Sprinkle the coarse sugar over the scones only. Any that lands on the parchment burns and smokes long before the scones are done.
5. Freeze the tray before it bakes. Twenty minutes minimum, an hour is better.
6. Full heat from the start. 425°F, plus 15 to 25 degrees if your oven bakes cool.
7. Go by temperature, not color alone. The tops brown before the middle is set. About 200°F in the middle means baked completely.
8. Two sheets, one inside the other. Keeps the bottoms from scorching.
9. Glaze only once they are fully cool, or it soaks in and disappears.
10. Salt. I use Morton kosher salt, and the amount above is measured for it.
11. Scaling. Changing the servings multiplies every amount straight across, and baking powder is the one that should not go up the whole way. Keep the first batch worth in full and add only three quarters of it for each extra batch: doubling 2 tsp gives 3 1/2 tsp, not 4.

Nutrition Facts

Raspberry Scones Recipe with White Chocolate

Amount Per Serving

Calories 466 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 15g94%

Cholesterol 81mg27%

Sodium 198mg9%

Potassium 233mg7%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 31g34%

Protein 5g10%

Vitamin A 690IU14%

Vitamin C 6mg7%

Calcium 101mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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I first put this raspberry scone recipe up in 2020, and it’s been one of my favorite things to make on a slow morning ever since. I refreshed it in September 2026 with new step-by-step photos, a doneness temperature, notes on why frozen raspberries beat fresh here, and the freezer trick that keeps them from spreading.