There’s something undeniably special about a warm scone fresh from the oven, especially when it’s infused with the sweetness of white chocolate and the tartness of raspberries. These White Chocolate Raspberry Scones are perfect for a cozy brunch or simply to enjoy with a cup of tea on a rainy day. The soft, tender crumb contrasts beautifully with the creamy white chocolate, while the bursts of frozen raspberries add a refreshing zing to each bite. You’ll find that each mouthful is a delightful experience.

Why You’ll Love This Recipe

These scones are not only easy to make but also incredibly versatile. They’re perfect for special occasions, holiday breakfasts, or even just a treat for yourself after a long week. The combination of flavors is simply enchanting, making them hard to resist.

Ingredients Needed For White Chocolate Raspberry Scones

• 2 cups all-purpose flour: This is the base of your scones. Use a good-quality flour for the best texture.
• 2 tablespoons sugar: Just enough to add a hint of sweetness.
• 1 tablespoon baking powder: This gives the scones their fluffy lift.
• 1/2 teaspoon kosher salt: Enhances flavor and balances the sweetness.
• 6 tablespoons cold unsalted butter (diced): Ensure your butter is cold to achieve that perfect flaky texture.
• 1 (3.4 oz) small box of instant vanilla pudding mix: This adds extra moisture and a touch of creaminess.
• 1 large egg: Acts as a binding agent, helping to hold your scones together.
• 1/2 cup milk: Adds moisture; you can use any milk of your choice.
• 1 1/2 cups frozen raspberries: Using frozen raspberries prevents them from turning mushy in the dough.
• 1 cup white chocolate chips (divided): A must-have for that sweet, creamy finish – save some for drizzling!
• 2 teaspoons milk: This helps create a smooth glaze for drizzling over the scones.

How to Make White Chocolate Raspberry Scones

1. Preheat your oven to 425 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
3. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently stir in the pudding mix, 1/2 cup of white chocolate chips, and the frozen raspberries. Keep everything frozen until ready to add to maintain their shape!
5. Make a small well in the center of the mixture and add the egg and milk. Stir until just combined, then use your hands to bring the dough together. Don’t worry if it feels crumbly; it should.
6. Pour the dough onto a large cutting board and gently smoosh it together. Form it into a round circle, about 1 inch thick.
7. Slice the round into 8 equal pieces, using a pie server to transfer the pieces onto a parchment-lined baking sheet.
8. Bake for 19 minutes or until the bottom edges of the scones are golden brown.
9. Once the scones have cooled, melt together the remaining white chocolate chips and 2 teaspoons of milk. Drizzle this mixture over the scones with a fork. Allow to set and then serve warm.

How to Serve White Chocolate Raspberry Scones

These scones are best enjoyed warm, straight from the oven. Serve them alongside a hot cup of tea, coffee, or even a chilled glass of lemonade—whatever your heart desires! You can also pair them with clotted cream or butter for an extra special touch.

How to Store White Chocolate Raspberry Scones

To keep these scones fresh, store them in an airtight container at room temperature for up to three days. If you need them to last longer, freeze them! Simply wrap the scones tightly in plastic wrap and place them in a freezer-safe bag. They will stay good for up to a month.

Tips to Make White Chocolate Raspberry Scones

• Make sure your ingredients are cold, especially the butter, to achieve the best texture.
• If you want extra raspberry flavor, consider adding a few drops of raspberry extract to the dough.
• Don’t be afraid to experiment with different types of chocolate or berries. Dark chocolate with blueberries could be a fantastic variation!
• If your dough seems a bit too dry, add a splash more milk to help bring it together.

Variations and Substitutions

• Berries: Swap out the raspberries for other berries like blueberries or chopped strawberries.
• Chocolate: Try semi-sweet or dark chocolate chips instead of white chocolate for a richer flavor.
• Flavors: Add a teaspoon of vanilla extract or almond extract for a wonderful twist on the traditional flavor profile.

Frequently Asked Questions

Can I make the scones ahead of time?

Yes! You can prepare the dough ahead and refrigerate it for up to a day before baking. When you’re ready to bake, just shape and place the dough on a baking sheet.

Can I use fresh raspberries instead of frozen?

Fresh raspberries can work, but they’re more fragile and might create a mess in the dough. Frozen berries hold their shape better.

How do I reheat the scones?

To reheat, simply pop them in a 350-degree oven for about 5-7 minutes. This will help them regain their warmth and softness.

Can I freeze baked scones?

Absolutely! Let them cool completely. Then, wrap each scone in plastic wrap and store them in an airtight container or freezer bag.

What if I don’t have instant pudding mix?

You can leave it out, but your scones may not be as rich and moist. Consider adding a bit more milk or an additional egg to compensate.