White Chocolate Raspberry Scones

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.

Scones are the perfect breakfast pastry – sweet, savory, and filling. Whether for a weekday breakfast or a weekend brunch, these scones are a hit. They are made with simple ingredients and take only 20 minutes to prep and 20 minutes to bake. They are soft, flaky, and full of flavor, plus they freeze well for enjoying anytime.

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 a vaguely nutty flavor. Vanilla extract and white chocolate chips provide a creamy sweetness, while the juicy raspberries add a tart and fruity burst of flavor.

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. Add a dash of lemon zest to brighten up the flavors. To make these scones dairy-free, use plant-based butter and milk alternatives, and replace the honey with agave nectar or maple syrup for a vegan option. You can even add chopped nuts for added texture and flavor!

Top Tips for Making White Chocolate Raspberry Scones

• Slowly add the milk to the batter to avoid it becoming too wet to form.
• The scones may lose a bit of their shape when separated on the baking sheet but will still taste great.
• Avoid overworking the dough to prevent tough and dry scones.

Storage + Freezer Directions

Store any leftover scones in an airtight container 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 add even more deliciousness to your breakfast platter with your favorite sides.

Recipe

In a large bowl, combine flour, baking powder, and salt. Grate the cold butter into the bowl, then use a fork or dough cutter to cut the ingredients into the flour mixture. Add ¾ cup milk, vanilla extract, chocolate chips, and raspberries to the bowl and mix. Transfer the dough onto a floured surface, press firmly to form a disc, then slice into wedges. Place on a greased baking sheet and freeze for 15 minutes. Bake for 20-22 minutes at 400ºF, then let cool before serving.