Say goodbye to dry, tasteless scones! These tender and moist white chocolate raspberry scones are bursting with juicy raspberries and creamy pools of white chocolate!
White Chocolate Raspberry Scones
White chocolate and raspberry might be my favorite flavor combination of all time. And stir that into a tender, moist, flavorful scones and you have yourself a morning treat that will knock everyone’s socks off. These scones are made in just one bowl with minimal ingredients and are packed full of juicy raspberries and big chunks of white chocolate! These white chocolate raspberry scones would be perfect for Easter, Mother’s Day brunch, a baby shower, or afternoon tea. I promise every single person will be asking you for the recipe.
What ingredients do you need to make homemade white chocolate raspberry scones?
When I think of scones, I picture an 18th century peasant (an aesthetic I love) making them, because they are a no fuss, low tech, delicious sweet. You’ll only need 9 simple ingredients, a bowl, and your hands to make these–no stand mixer or fancy kitchen tools required! I prefer to make scones with a pastry cutter (you can also use a fork or your fingers to cut the butter in!) and a wooden spoon or my hands because the less you work the dough the more tender your scones will be! If you want to take these into the 21st century, you can also make these in a food processor if you have one!
Here’s your shopping list:
Butter: Butter is the key to a tender and moist scone, so make sure you’re using a high quality one! Also be sure that your butter is COLD. Pockets of cold butter are what will give your scones that amazing, buttery texture!
Sugar: These scones get a lot of sweetness from the white chocolate so you’ll only need a small amount of sugar to sweeten these up!
Greek Yogurt: Greek yogurt will keep your scones extra moist and give them a little extra oompf so they get a nice rise!
Heavy Cream: Heavy cream will bind your scones together and give them that silky, melt in your mouth texture!
All Purpose Flour: All purpose flour will provide the perfect crumb for your scones!
Baking Powder: 3 teaspoons of baking powder will give your scones that perfect rise! Be sure that you are using baking powder and not baking soda!
Salt: All baked goos need a little salt to offset any sweetness. I promise your scones won’t taste salty–it will just deepen the sweet flavor!
White Chocolate: We like to use chopped up white chocolate bars for these scones, but you can also use chips if that’s all you have on hand!
Raspberries: Another great thing about these scones, is you can always make them with frozen raspberries if fresh ones aren’t in season! If you’re using fresh raspberries, be sure to pop them in the freezer for at least an hour to make sure they don’t break down to much when you’re mixing your scones!
How to make scones that are not dry
Unfortunately I must admit that I have baked so many flavorless, dry, cakey, dense, rock hard, disappointing scones. Despite their simple recipe and ingredient list, they’re a notoriously slippery baked good to get right. But when you do get them right…well damn, they’re good.
And I can promise you that after sinking your teeth into one of these moist-as-can-be white chocolate raspberry scones you’ll never think of scones as dry, crumbly, sad bricks again!
Read on all all the tricks we have up our sleeves for you!
So without further adieu, let’s get into it! Here are our tricks for perfect scones every time:
1/2cup unsalted butter, cold and cut into small cubes
6 tablespoons Greek yogurt*
5 t0 6 tablespoons heavy cream, plus more for brushing
2 teaspoons vanilla extract
1cup white chocolate chips
For the glaze (optional)
1/2cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl sift together the flour, sugar, baking powder, and salt. Place in the freezer for 10 minutes. Keeping all your ingredients cold will help to produce a fluffy, thick, and buttery scone. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
Add the Greek yogurt, 5 tablespoons of heavy cream, and the vanilla to the mixing bowl and use a fork to stir everything together until just mixed. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together. Fold in the frozen raspberries and white chocolate until just combined. Be sure to not over mix or overwork your dough.
Turn the dough out onto a clean work surface coated in flour. Pat the dough into a 9 inch circle. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness. We prefer to just shape this dough with our hands as a rolling pin can squash your berries. Using a sharp knife cut the circle into 8 wedges. Place the wedges on your prepared baking sheet two inches apart.
Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean.
Allow to cool. While the scones cool, make the icing. Combine all all the ingredients for the icing in a small bowl and whisk together until smooth. Drizzle over the scones.
Enjoy with butter and tea! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!
Keywords: white chocolate raspberry scones
You can also use sour cream if that’s all you have on hand!
We prefer to use fresh raspberries that we freeze! Store bought frozen raspberries will work too, but they will bleed into your scones more!
Leave a comment and rate this recipe!
There is an asterisk next to Greek yogurt and raspberries but I don’t see the reason why. Thanks in advance because these look sooo yummy!
There are notes at the bottom of the recipe card–just that you can use sour cream instead and also that we like to freeze fresh raspberries for these 🙂