Light, fluffy and bursting with flavour, these raspberry white chocolate scones are studded with sweet raspberries and white chocolate chunks. Perfect for an afternoon tea party served with raspberry jam and plenty of whipped cream.
I love raspberries!
Yes, I really do!
Eating them. baking with them. That sweetness and tartness hit all my favourite flavour spots, so much more than strawberries do.
Whether it’s raspberry baked oat muffins for grabbing breakfast on the go, a raspberry Victoria cake to celebrate with or going in for the ultimate dessert combo of chocolate and raspberry roulade, you can guarantee that they won’t last long whilst I’m around.
Raspberries by the spoonful
My most favourite, and don’t judge me when I say it… but my most favourite is raspberry jam, I could eat it on its own by the spoonful!
I know, I know. I can tell you’re sat there reading this, rolling your eyes and thinking, really… what a waste of jam put it on something instead.
So I have done and they’re in the bake as well… I give you the fluffiest and lightest raspberry and white chocolate scones!
What’s the difference between American and English scones?
Although English and American scones may seem similar, they are actually quite different. English scones typically have fewer ingredients, are simpler to make and are topped with all sort of fabulous things – cream, curd, jams or whatever takes your fancy.
American scones use more butter than English scones, which makes them denser, and they also have more sugar. They’re also a lot bigger than their English counterparts, and usually cut into triangles
American scones are often drizzled with a glaze and eaten on their own, unlike English scones where piling on the cream and jam is an absolute must!
How to make light and fluffy raspberry white chocolate scones?
Full measurements and instructions can be found on the printable recipe card at the bottom of the page
When it comes to scones, despite there being this urban myth that you have to be Mary Berry to produce something even close to perfection, they are in fact pretty simple and quick to make.
Right then where to start…
Keeping it simple, scone dough is made from flour, butter and sugar; and starts with rubbing the butter into the flour and sugar.
If you’ve got these base ingredients in the cupboard, you can have scones warm from the oven and ready for scoffing in less than 30 minutes!
In a large mixing bowl, that you can easily get your hands into, gently massage the cold cubed butter into the dry ingredients until it becomes a fine, sandy texture.
If you’re adding raspberries and white chocolate, add them now and gently fold them into the mixture, before making a well in the middle.
Add a tablespoon of buttermilk into the bowl and with a table knife, bring together the mixture to start to form the dough. You’ll need to add a couple of tablespoons of milk but don’t go crazy, as too much will make your dough too sticky.
If you don’t have buttermilk, then regular milk works just as well!
When you’re ready, gently flour your work surface and then use your hands to shape the dough. You’re looking for about an inch thickness.
Then using a round cutter, about 2-inch diameter, gently cut out the scones and place on a baking tray. Give them a flip so that the bottom of the scone is now the top, and then brush with the leftover buttermilk.
You should get about 16 scones from the dough depending on how big you make then. Pop them in a preheated oven for 10 minutes and you’re done.
So it’s 10 minutes prep, 10 minutes in the oven, and whilst they’re cooling flick the switch on the kettle, tea in the pot and get ready for warm scones!
Try serving these raspberry scones with…
Traditionally English scones are served for afternoon tea, with jam and clotted cream. And in my opinion, they’re best served warm; fresh from the oven.
For the jam, I went with raspberry for these scones, but you could try a strawberry or a cherry jam instead. Anything goes really, matching your jam to the scone flavour adds to the fruitiness.
No scone is complete without clotted cream! Whether you put it on first and then the jam, or jam first is up to you. But for me, it’s jam first. It’s easier to eat without dribbling jam all down me.
If you can’t find clotted cream, then whip up 100ml of double or heavy cream, with a touch of vanilla bean paste and a pinch of caster sugar. It’s the perfect alternative.
How long will they last?
These scones will last for 2-3 days if kept in an airtight container.
Scones freeze really well! Once they have cooled down, seal them in a reusable freezer bag to protect them, and they can be kept for up to 3 months.
When you’re ready to eat them, make sure to defrost the scones fully, then pop them in a hot oven for 10 minutes to warm them up. Mmmm.
Tips for making raspberry and white chocolate scones
- Make sure your butter is cold – Cubed butter straight from the fridge is an absolute must when making scones. The cold temperature makes rubbing in easier and stops your dough turning into a gooey mush.
- Blitz in a food processor or use a pastry cutter – I love to make my scone dough by hand, but if you prefer, you can blitz the flour and butter together in a food processor or use a handheld pastry cutter instead.
- Try frozen raspberries – To avoid your dough getting too sticky you can switch out fresh raspberries for frozen fruit instead. Or you might want to try freeze-dried raspberries that will give you extra fruity flavour.
- Don’t over handle the dough – Over handling can make your dough tough, and your scones dense rather than light and fluffy. Instead, the dough should still be a little bit sticky when you roll it out.
- Lightly flour your surface before rolling out – Don’t be tempted to add too much flour to your work surface as this will add to the dough make your scones denser. You only need a very light sprinkle.
- Don’t roll the dough too thin – you want to make sure you get a good scone to topping ratio, so don’t be tempted to roll out your dough too thinly. It should be about an inch or 2-3cm in depth.
- Flip your cutout scones – When placing your scones on the baking tray, flip them over so that the base is now the top. This will help them rise nice and even, and gets rid of any squishing that might have happened when they were cut out.
Raspberry White Chocolate Scones
- Preheat oven to 180C/ 350F and line two baking sheets with baking parchment.
- In a large bowl, add the self raising flour, caster sugar and baking powder. Mix together.
- Cube the cold butter and add into the mixing bowl. Rub the butter into the dry ingredients using fingertips until the mixture resembles fine breadcrumbs.
- Add the raspberries and white chocolate and gently stir in. Be careful not to crush the raspberries.
- Add the buttermilk a tablespoon at a time, and gently mix together using a butter knife. If the dough is toodry a little more buttermilk to held it bind together. You might not need all the buttermilk. The dough should be a little sticky.
- Lightly flour your work surface, and turn out the dough. Using your hand, gently flatten the dough until about 2-3cm thick. You may need to dust your hands with flour, if you dough is too sticky.
- Flour a 2 inch round pastry cutter and cut out the individual scones. Use a floured spatula to transfer the scones to the baking sheet. Brush the tops of the scones with milk.
- Bake for 10-12 minutes, or until lightly browned. Leave to cool on a wirerack before serving.
- These scones will last for 2-3 days if kept in an airtight container, or they can be frozen for up to 3 months.
- Blitz your dough in a food processor or use a pastry cutter instead of rubbing in.
- Try frozen raspberries or freeze-dried raspberries for extra fruity flavour.
- When placing your scones on the baking tray, flip them over so that the base is now the top. This will help them rise nice and even, and gets rid of any squishing that might have happened when they were cut out.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.