White Chocolate Raspberry Scones


Christina Korn

Christina Korn, Food and Culture Editor

This delicious combination of tart raspberries and sweet white chocolate will satisfy your cravings. They can be savored as a sweet treat for dessert, and remain flavorful when warmed up for breakfast!



2 ½ cups all purpose flour

¼ cup granulated sugar

1 tbsp baking powder

1 tsp salt

8 tbsp unsalted butter (cold, cut into ½ cubes)

1 egg

1 cup heavy cream

1 tsp vanilla extract

½ cup white chocolate chips

½ cup fresh raspberries



  • Preheat your oven to 425°F.
  • Combine flour, sugar, baking powder, and salt in a large bowl and mix. 
  • Cut in butter using a pastry blender or fork until it becomes coarse and crumbly.
  • In a small bowl, whisk together egg, vanilla extract, and ½ cup of heavy cream. 
  • Mix egg mixture into flour, adding extra heavy cream as needed to get the dough to just stick together.
  • Add white chocolate chips and raspberries and combine. I find it easiest to use my hands. The raspberries will break apart—that’s okay!
  • Shape the dough into two round circles, about ½ to ¾ inch high. Cut into 6 triangles. 
  • Place on a non-stick baking sheet, or one lined with parchment paper.
  • Bake for 10-12 minutes until lightly browned on top.
  • For presentation, drizzle melted white chocolate onto the cool scones!

This piece also appears in our February 2022 print edition.