We love nothing more than a scone fresh from the oven. Well, unless maybe it's one of these raspberry and white chocolate scones fresh from the oven.
We're not sure what you think, but at ParentsCanada, we say scones are a year-round treat. Sitting on the dock in the summer? Scones and coffee. Taking a break on a crisp fall afternoon? Scones and tea. Watching kids open presents on Christmas morning? Scones and a latte (with or without Bailey's). These raspberry and white chocolate scones fit the bill in every scenario and they're reminiscent of coffee shop pastries. This recipe requires no cutting in of butter, which makes them extra simple. If you like, brush with milk or cream and sprinkle with coarse sugar before baking for crackly tops.
Ingredients for Raspberry and White Chocolate Scones
3 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
2 cups whipping cream
1 cup fresh or frozen blueberries, raspberries or blackberries
1/2 cup chopped white chocolate
milk or cream, for brushing (optional)
coarse or turbinado sugar, for sprinkling (optional)
Directions for Raspberry and White Chocolate Scones
- Preheat the oven to 425˚F.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Add the cream, along with berries and white chocolate, and gently stir with a spatula until the dough comes together. Gather into a ball and pat it out into an inch-thick circle or square on a parchment-lined baking sheet.
- Cut into squares or wedges, then gently pull apart on the baking sheet so scones have at least an inch between them. If you like, brush the tops with milk or cream and sprinkle with sugar.
- Bake for 20 min, or until golden. Serve warm.
Makes 9 – 16 scones.
Originally published in ParentsCanada magazine, May 2015. Updated August 2025.
