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These white chocolate raspberry scones are simple to make and absolutely delicious. They bake up crisp on the outside and tender in the center, with rich white chocolate and bright raspberries in every bite.
I love the classic pairing of white chocolate and raspberry—sweet, creamy chocolate balanced by juicy, tart berries. If you enjoy this combo, you’ll also like the other recipes I’ve made with these flavors.
I developed this gluten-free version because I often bake without wheat flour. The method is straightforward and especially familiar if you’ve made scones before: cold butter, minimal handling, and a quick bake produce tender, flaky results.
These scones are perfect for a holiday brunch, Mother’s Day, Valentine’s Day, or any morning you want a special treat. Serve them for breakfast, dessert, or a snack with coffee or tea.
Why You’ll Love This Recipe
- The white chocolate and raspberry pairing is classic—the tartness of the berries complements the creamy sweetness of white chocolate.
- These scones have an excellent texture: crisp edges with soft, flaky centers. They work well gluten free.
- Most ingredients are pantry staples and the recipe comes together quickly.
Ingredient Notes and Substitutions
- Gluten free flour blend: I use Bob’s Red Mill 1-to-1 gluten free flour for consistent results. You can swap in all-purpose flour if you don’t need the recipe to be gluten free. If using another gluten free blend, make sure it contains xanthan gum.
- Butter: Use cold butter cut into cubes. Cold butter is essential for flaky scones.
- Half and half: If you don’t have half and half, mix equal parts heavy cream and whole milk. Whole milk alone can be used but will yield a slightly different texture.
- Raspberries: Fresh raspberries are preferred, but frozen can be used if added straight from frozen—do not thaw.
- White chocolate: Use white chocolate chips or chopped white chocolate. A good-quality brand improves the flavor.
Step-By-Step Instructions
STEP ONE: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
STEP TWO: In a large bowl, whisk together the dry ingredients. Add the cold cubed butter and cut it into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs.
STEP THREE: In a separate bowl, combine the sugar, half and half, and vanilla. Fold the wet ingredients into the dry ingredients until just combined, then gently fold in the raspberries and white chocolate chunks.
STEP FOUR: Turn the dough out onto the prepared baking sheet and gently pat into a 7–8 inch round. Cut the round into 8 wedges and separate them slightly.
STEP FIVE: Bake 18–20 minutes, or until the scones are golden on top. Cool completely before glazing.
To make the glaze, whisk powdered sugar with a tablespoon of half and half until smooth. Adjust the liquid until you reach your desired drizzling consistency, then drizzle over cooled scones.
Expert Tips
- For consistent results, weigh your flour. I include gram measurements for accuracy.
- If you don’t have a pastry blender, use your fingers briefly—but handle the dough gently so the butter stays cold.
- Fold raspberries in carefully to avoid crushing them; a few broken berries are fine and add extra flavor.
- The dough may look slightly crumbly but should hold together when pressed into a disc.
Serving Suggestions
Serve scones warm with a dollop of whipped cream or simply dusted with powdered sugar. They pair wonderfully with coffee or tea and make a lovely addition to any brunch spread.
Frequently Asked Questions
You can try replacing butter and dairy with non-dairy alternatives, but results may vary as I haven’t tested this version.
Store cooled scones in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage.
Use fresh baking powder, keep your ingredients cold, and avoid overworking the dough to encourage a good rise.
Cold butter is key. As it melts in the oven, it creates steam pockets that produce flakiness.
Did you try these scones? Leave a comment or tag @justastastyblog on Instagram and use #justastastyblog. Subscribe to get new recipes delivered to your inbox.
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📖 Recipe
Easy White Chocolate Raspberry Scones
Ingredients
White Chocolate Raspberry Scones
- 2 cups (296g) gluten free flour*
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, cold and cubed
- ½ cup (100g) granulated sugar
- ½ cup (120ml) half and half*
- ½ teaspoon vanilla extract
- ¾ cup (90g) fresh raspberries, tossed in a bit of flour
- ⅔ cup (113g) white chocolate, roughly chopped
Glaze
- ½ cup (60g) powdered sugar, sifted
- 1 tablespoon half and half*
Instructions
Scones
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, and salt. Cut in cold butter until pea-sized crumbs form.
- Stir together sugar, half and half, and vanilla. Fold into the dry ingredients until just combined, then gently fold in raspberries and white chocolate.
- Turn dough onto the prepared sheet, pat into a round, and cut into 8 wedges. Separate slightly and bake 18–20 minutes until lightly golden. Cool completely before glazing.
Glaze
- Whisk powdered sugar and half and half until smooth. Drizzle over cooled scones.
Notes
- Use all-purpose flour instead of a gluten free blend if you don’t need the scones to be gluten free.
- If you don’t have half and half, mix equal parts heavy cream and milk, or use whole milk for a lighter result.
- The dough can be crumbly but should hold together when pressed into a disc.
- Frozen raspberries may be used without thawing.
If you love white chocolate and raspberry, try other variations like muffins or blondies for the same flavor combo.