Raspberry-White Chocolate Scones


In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.

Prep Time:
45 mins
Cook Time:
4 hrs 25 mins
Additional Time:
8 hrs 30 mins
Total Time:
13 hrs 40 mins
4 large scones

Raspberry white-chocolate scones don't sound like something I'd order in a bakery. I'll almost never go for a scone if presented with other options, as in any other options. Plus, this sounds like it's going to be very sweet, and maybe closer to a large triangular cookie. But if the baker explained that it wasn't going to be sweet, and the raspberries had been freshly dried, and the white chocolate grated and used for part of the butter, I might be convinced. To summarize, I would order this scone.

White chocolate is very buttery, which is why it works so well with the rest of the fatty goodness. Besides adding some richness, it also left just the right hint of white chocolate flavor, which, for whatever reason, is a perfect pairing with the raspberries. Especially raspberries we've slowly dried in the oven to chewy, sweet/tart perfection. And if you're hesitant to use your oven that long for just a pan of fruit, you can always pick up a rack of ribs, or pork belly to go along for the ride.

If you like this idea, but actually prefer a sweet, more dessert-like scone, you can toss in a handful of white chocolate chips, and I think these would come out fine. You could also use fresh raspberries, but those do add a fair amount of moisture, so I think the dried fruit works much better. Anyway, whether you stick with the original formula or make them as decadent as they sound, I really do hope you give them a try soon. Enjoy!

Four triangular raspberry-white chocolate scones on a wire rack
Raspberry-White Chocolate Scones. Chef John


  • 2 (6 ounce) containers fresh raspberries

  • 2 ½ ounces white chocolate, or as needed

  • 2 cups all-purpose flour, or more as needed

  • 1 tablespoon white sugar, or more to taste

  • ½ teaspoon kosher salt

  • 4 teaspoons baking powder

  • 5 tablespoons ice cold unsalted butter

  • ¾ cup milk

  • 2 tablespoons sour cream

  • 1 large egg

  • 1 tablespoon milk


  1. Preheat the oven to 225 degrees F (110 degrees C).

  2. Line a baking sheet with a silicone liner.

  3. Place fresh raspberries about 1 inch apart on the prepared baking sheet.

  4. Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.

  5. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.

  6. Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.

  7. Grate white chocolate on the fine side of a grater until you have ½ cup.

  8. Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.

  9. Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.

  10. Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.

  11. Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.

  12. Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.

  13. Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.

  14. Bake in the upper center of the preheated oven until browned, about 25 minutes.

  15. Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.

    Four triangular raspberry-white chocolate scones on a wire rack
    Raspberry-White Chocolate Scones. Chef John

Chef's Notes:

Use any extra raspberries to top your cereal or to snack on. You can purchase dried raspberries if you like, instead of making your own.

If you don't have a bar of white chocolate to grate, you can use white chocolate chips and just pulse them on and off in a food processor. For more white chocolate flavor, add some white chocolate chips with the raspberries in Step 11.

To get "ice cold" butter, put the butter in the freezer for 1 hour before you're ready to grate it.

If you like your scones on the sweet side, add an extra tablespoon sugar with the dry ingredients in Step 8.

Nutrition Facts (per serving)

563 Calories
25g Fat
75g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 563
% Daily Value *
Total Fat 25g 32%
Saturated Fat 15g 73%
Cholesterol 96mg 32%
Sodium 788mg 34%
Total Carbohydrate 75g 27%
Dietary Fiber 8g 27%
Protein 12g
Potassium 353mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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