Best 6 Raspberry White Chocolate Scones Recipes

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Indulge in the delightful symphony of flavors and textures with our Raspberry White Chocolate Scones. These scones are a perfect balance of sweet and tangy, with bursts of tart raspberries and creamy white chocolate chips. Each bite offers a delightful combination of crispy edges and a soft, tender center. Not only are these scones a treat for the taste buds, but they are also a feast for the eyes with their vibrant pink and white hues. Our collection of recipes includes variations such as Vegan Raspberry White Chocolate Scones and Gluten-Free Raspberry White Chocolate Scones, ensuring that everyone can enjoy these delectable pastries. Whether you prefer a classic scone or a healthier alternative, we have a recipe that will satisfy your cravings. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones wanting more.

Here are our top 6 tried and tested recipes!

WHITE CHOCOLATE-RASPBERRY SCONES



White Chocolate-Raspberry Scones image

Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!

Provided by Meg

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
6 tablespoons frozen butter
¾ cup fresh raspberries
⅓ cup white chocolate chips
¾ cup plain yogurt
1 egg
1 ½ teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
  • Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
  • Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES



Lemon, Raspberry, and White Chocolate Scones image

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.

Provided by DREGIE

Time 1h

Yield 8

Number Of Ingredients 15

2 medium lemons
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla powder
6 tablespoons frozen unsalted butter, cubed
⅓ cup milk
2 large eggs
½ teaspoon vanilla extract
½ cup white chocolate chips
¼ cup fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon superfine sugar
½ tablespoon potato starch

Steps:

  • Zest both lemons; juice 1/2 of a lemon. Set aside.
  • Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
  • Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
  • Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
  • Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
  • Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 56.2 g, Cholesterol 72.6 mg, Fat 14.6 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 8.4 g, Sodium 364.7 mg, Sugar 15.2 g

RASPBERRY WHITE CHOCOLATE SCONES



Raspberry White Chocolate Scones image

Make and share this Raspberry White Chocolate Scones recipe from Food.com.

Provided by l-dakin

Categories     Scones

Time 45m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 cup butter or 1/2 cup margarine, softened
1/3 cup milk
1/3 cup non-fat vanilla yogurt
1 egg
1 tablespoon vanilla extract
2 cups frozen raspberries
1 cup white chocolate chips

Steps:

  • Preheat oven to 375.
  • Grease a cookie sheet.
  • Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas.
  • Combine milk, yogurt, egg, and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients.
  • Spoon about 1/2 cup of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.

RASPBERRY WHITE CHOCOLATE SCONES



Raspberry White Chocolate Scones image

I love Dunkin Doughnuts raspberry white chocolate scones, but after having a stupid little fight with one of the workers there I just didn't feel right going in there and being served by him. Sooo, I just decided to put my cooking skills to the test and create my own scone recipe, and so, I did. There is always room for improvement, but I think this is a very good start for a perfect copycat recipe.

Provided by MizEmerilLagasse

Categories     Scones

Time 1h20m

Yield 12-14 scones

Number Of Ingredients 9

4 cups all-purpose flour
1 cup sugar
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 3/4 cups buttermilk
1 -1 1/2 cup fresh raspberry
1 cup white chocolate chips
1 egg white
sugar

Steps:

  • Preheat oven to 375F.
  • Stir together the first 4 ingredients, then buttermilk.
  • Fold in raspberries and white chocolate chips.
  • Cover and chill for 30 minutes.
  • Turn out onto a well floured surface and pat down to about 3/4 inch thick.
  • Cut into 12-14 triangles, place on lightly greased baking sheet, brush with egg white, and sprinkle with A LOT of sugar.
  • Bake for about 15-20 minutes.

WHITE CHOCOLATE RASPBERRY SCONES



WHITE CHOCOLATE RASPBERRY SCONES image

Categories     Bread     Fruit     Breakfast     Bake

Yield 24 Scones

Number Of Ingredients 9

3-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups white chocolate bits or white baking morsels
2 cups chilled whipping cream
1/2 cup frozen raspberries
2 tablespoons butter, melted
Additional sugar

Steps:

  • 1. Preheat oven to 375 degrees and lightly grease 2 baking sheets (I just use parchment paper). 2. In a large bowl, mix flour, 1/2 c sugar, baking powder and salt. 3. Stir in white chocolate chips and slowly add whipping cream, stirring in just enough to moisten ingredients (almost entire 2 c). 4. Turn out onto lightly floured surface. Add frozen raspberries and knead gently for about 2 or 3 minutes until a soft dough forms. 5. Pat dough into 4-1/2 by 16 inch rectangle about 1 to 1-1/2 inches high. 6. Divide into 12 smaller rectangles, each measuring 1-1/2 inches by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles. 7. Transfer to baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. 8. Bake 15 to 20 minutes until lightly browned.

RASPBERRY WHITE CHOCOLATE SCONES RECIPE - (4.4/5)



Raspberry White Chocolate Scones Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 13

16 tablespoons unsalted butter (2 sticks), frozen whole
1 1/2 cups fresh raspberries (can use frozen)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
zest of one lemon
1/4 cup of white chocolate chips
vanilla sugar to sprinkle on top
Can substitute Blueberry for the Raspberries

Steps:

  • Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends of butter on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place raspberries in freezer until needed. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet. Brush tops with melted butter and sprinkle with vanilla sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

Tips:

  • Use fresh raspberries: Fresh raspberries will give your scones the best flavor. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them before using.
  • Don't overmix the dough: Overmixing the dough will make your scones tough. Mix the dough just until the ingredients are combined.
  • Use cold butter: Cold butter will help to create flaky scones. Cut the butter into small pieces before adding it to the dough.
  • Chill the dough before baking: Chilling the dough before baking will help to prevent the scones from spreading too much in the oven.
  • Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
  • Serve the scones warm: Scones are best served warm, fresh out of the oven. You can also store them in an airtight container at room temperature for up to 2 days.

Conclusion:

Raspberry white chocolate scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With a few simple ingredients and a little bit of time, you can enjoy these delicious scones in no time.

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