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These raspberry white chocolate chip scones are buttery, flaky, and bursting with flavor—thanks to the combo of juicy berries and melty white chocolate.
Built on my master scone recipe and tested with both all-purpose and gluten-free flour, this version includes smart techniques like freezing broken raspberry pieces to prevent soggy dough. Whether you’re baking for brunch, a shower, or just because, these scones are guaranteed to impress—and I’ll walk you through every step.
Why You Can Trust These Raspberry White Chocolate Chip Scones
These aren’t just pretty scones—they’re bakery-worthy, foolproof, and fully tested using both all-purpose flour and King Arthur’s Gluten-Free Measure for Measure Flour. Built on my master scone recipe—the one I spent weeks perfecting—this version balances juicy fruit and melty white chocolate with just the right dough structure for tall, flaky results every time.
Fresh raspberries bring amazing flavor, but they can make scone dough tricky. If you don’t manage the moisture, you’ll end up with flat or soggy scones. That’s why I take the extra step of gently breaking the raspberries into pieces and freezing them before mixing. This prevents them from bleeding into the dough and helps them hold their shape while baking—no mushy pockets, just bright berry flavor in every bite.
I also adjusted the flour specifically for this mix-in combo, so the dough stays sturdy without being dry. And yes, I tested this recipe gluten-free too, with consistently great results using my go-to flour blend. So whether you’re team gluten-free or not, you’ll get a buttery-soft crumb, gooey bits of white chocolate, and golden, flaky layers.
This recipe isn’t just about flavor—it’s about confidence. I walk you through every step, from properly chilling the dough to handling delicate raspberries, so you get scones that look and taste like they came from a bakery case.
Key Ingredients in Raspberry White Chocolate Scones:
Here are some important notes on key ingredients in these flavor-packed, tender scones. Keep reading for the full recipe with measurements and ingredients in the recipe card below.
- All-purpose flour: Texture is a huge part of a good scone, so I tweaked the flour ratio in this recipe to get it just right to account for the added liquid from raspberries.
- Baking powder: In this recipe we use 1 whole Tbsp of baking powder for lots of lift. This is also key to the texture of the scones.
- Unsalted butter: Your butter needs to be cubed and cold. Butter is crucial for flavor and texture, creating that signature flakiness we expect from perfect scones.
- Buttermilk: Adds moisture and acidity, which helps create a soft crumb and activates baking soda or baking powder for a better rise. It also tenderizes the dough without making it heavy. Best overall for texture and rise.
- Raspberries: The balance of sweet white chocolate and tart raspberries makes the ultimate flavorful scones. You should use fresh raspberries, broken into pieces and frozen. First, gently break the raspberries into smaller pieces with your fingers—this helps them distribute evenly throughout the dough. Then place them on a parchment-lined plate or small baking sheet and freeze for at least 20 minutes before mixing into the dough. Freezing the berries helps prevent them from getting crushed while mixing and keeps them from releasing too much juice into the dough, which could make the scones soggy.
How to Make Raspberry White Chocolate Chip Scones
This easy scone recipe will wow your friends and family, and you’ll be surprised how easy it is to make these successfully when you follow my step-by-step guide:
- Prep raspberries – Don’t skip this step! Gently break the raspberries into smaller pieces with your fingers—this helps them distribute evenly throughout the dough. Then place them on a parchment-lined plate or small baking sheet and freeze for at least 20 minutes before mixing into the dough. Freezing the berries helps prevent them from getting crushed while mixing and keeps them from releasing too much juice into the dough, which could make the scones soggy. Don’t skip this step—it makes a big difference in both texture and appearance!
- Mix dry ingredients: In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cubed, cold butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
- Mix in wet ingredients: Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the frozen raspberries and white chocolate chips.
- Knead the dough: On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Fold the dough: Lamination (folding the dough to create flaky layers!) – Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Chill the dough: Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Cut the scones: Use a sharp knife or pizza cutter to divide dough into 8 equal wedges.
- Move scones to baking sheet: Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze scones and prep oven: Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Add egg wash: Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake and cool: Bake for 20-26 minutes on the lined baking sheet or until the scones are golden brown. Allow the scones to cool.
Tips for the Best White Chocolate Raspberry Scones
For best results, follow these helpful tips:
- Prep raspberries correctly: First, Use your fingers to gently break the raspberries into smaller bits—this makes it easier to spread them evenly throughout the dough. Next, lay them out on a parchment-lined plate or small tray and freeze them for at least 20 minutes. Chilling the berries beforehand keeps them from getting squished during mixing and helps control the amount of juice they release, which can otherwise lead to soggy scones. This step is important—it really improves both the look and texture!
- Start with cold unsalted butter: To get that perfect texture, make sure your butter is nice and cold. Dice it into small cubes and chill it in the fridge before mixing it into your dough.
- Chill the dough before baking: This step is key! Placing the scone dough in the freezer before baking helps the scones hold their shape, reduces spreading, and gives them a flakier finish. Because the dough is fragile, chilling helps solidify the butter. As it melts in the oven, the butter creates steam, which leads to soft, airy layers.
How To Make Tall, Flaky Scones
Lamination, which is the process of folding the dough, helps to create tall, flaky scones!
Lamination works by sandwiching layers of butter between layers of dough. During baking, the butter melts and creates steam, which separates the layers of dough, resulting in a flaky texture.
The process of laminating scones is actually very easy! Once the dough is mixed together, fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
How to Store Scones
Let your scones cool completely before putting them away—storing them while they’re still warm can create condensation, which makes them soggy. Once cooled, place them in a ziploc bag or airtight container, and keep them at room temperature in a cool, dry spot for up to two days. It’s best not to refrigerate them, as that can cause them to dry out.
To store them for a longer period, freeze the scones for up to one month. When you’re ready to enjoy them, just let them thaw at room temperature.
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Raspberry White Chocolate Chip Scones Recipe
Ingredients
- 3 cups (360g) all-purpose flour
- ½ cup (99g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (113g) cold unsalted butter, cubed
- ½ cup (118ml) buttermilk
- 1 tsp vanilla extract
- 1 large egg
- 1 cup (120g) fresh raspberries, broken into pieces and frozen
- 1 cup (170g) white chocolate chips
Instructions
- Gently break the raspberries into smaller pieces with your fingers—this helps them distribute evenly throughout the dough. Then place them on a parchment-lined plate or small baking sheet and freeze for at least 20 minutes before mixing into the dough. Freezing the berries helps prevent them from getting crushed while mixing and keeps them from releasing too much juice into the dough, which could make the scones soggy. Don’t skip this step—it makes a big difference in both texture and appearance!1 cup (120g) fresh raspberries
- In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.3 cups (360g) all-purpose flour, ½ cup (99g) granulated sugar, 1 Tbsp baking powder, ½ tsp salt, ½ cup (113g) cold unsalted butter
- Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the frozen raspberries and white chocolate chips.½ cup (118ml) buttermilk, 1 tsp vanilla extract, 1 large egg, 1 cup (120g) fresh raspberries, 1 cup (170g) white chocolate chips
- On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Use a knife or pizza cutter to cut the scones into 8 equal wedges.
- Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.
