This is my favorite raspberry white chocolate scones recipe. They’re super moist and tender on the inside with a delightfully crusty exterior. Lots of raspberries, white chocolate, and a touch of orange zest make the best breakfast and afternoon snacks.

Serving up a plateful of raspberry white chocolate scones for an afternoon tea

If you’re looking for an easy, inexpensive, and gorgeous Mother’s Day, Valentine’s Day, or anniversary breakfast, these raspberry white chocolate scones will do the trick. Why? Because chocolate and raspberries make a heavenly match perfect for impressing the one you love.

Breaking into a freshly baked raspberry white and chocolate scone

Scones vs. Biscuits

Scones are similar to what Americans call biscuits. However, scones are typically denser, sweeter, and a wonderful treat to bite into if made right. Whether or not they have eggs is quite controversial, but why fight about it?

What the word biscuit means depends on what country you’re from. What’s called a biscuit in England, Ireland, Australia, India, and English-speaking African countries would be called a cracker or cookie in the States. They don’t typically have leavening, and can be sweet or savory. In the States and Canada, a biscuit is more like an ultra-fluffy scone that gets a good rise from baking soda or powder.

They’re all good, so enjoy whatever you’re making: scones, biscuits, cookies, or crackers. Then try white chocolate raspberry scones for fun.

How to Make Raspberry White Chocolate Scones

Mix the dry ingredients, cut in the butter, and beat the eggs with liquid ingredients

Make the Dough

Preheat oven to 400℉ (205℃).
Sift flour, sugar, baking powder, salt, and orange zest in a medium bowl. (Photo 1)
Butter – Work the cold butter into the flour with a pastry blender just until the mixture resembles coarse crumbs. Some larger chunks are okay. (Photo 2)
Whisk the eggs, heavy cream, and vanilla. (Photos 3-4)

Combine dough ingredients and add the raspberries

Combine – Gently fold wet ingredients into dry ingredients until the dry ingredients are moistened. (Photo 5)
Add-ins – Fold in the raspberries and white chocolate until the dough holds together (like a ball). (Photo 6)

Knead the dough, roll out, and slice into wedges

Make Scones

Knead – Put scone dough on a floured surface and pat gently with your hands until the dough is about ½” thick. Fold the dough over on itself about 5 times, gently pressing down each time. (Photos 7-8)
Slice – Use a large knife to cut it into 4 equal portions, like a pie. Then, cut again to produce 8 wedges. (Photos 9-10)
Finish Scones – Separate the wedges and place them on an ungreased baking sheet. Brush with cream.
Bake at 400℉ (205℃) for about 12 minutes (it may take another minute or two) or until beautifully browned.
Serve – Remove and enjoy warm with a hot cup of coffee.

Raspberry scones with white chocolate fresh from the oven and ready to enjoy

Tips and Notes

Work quickly while kneading the dough and fold it about 5 times. But no need to sweat!
If fresh raspberries aren’t available, frozen raspberries will work fine as long as you don’t defrost them. Blackberries, blueberries, and strawberries are suitable substitutes if you can’t find raspberries.
Drizzle freshly baked scones with melted white chocolate after they come out of the oven for a little extra.
Sprinkle the unbaked scones with granulated sugar for extra texture.

How to Make Scones Ahead

Wrap the premade dough ball in cling wrap or foil and keep it in the fridge for up to 2 days. Roll out the dough and form the scones when ready to get baking.

Store leftover scones in an airtight container at room temperature for 3-5 days or in the fridge for a week. They also freeze well for 3-4 months and reheat in the oven in less than 10 minutes.