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Raspberry White Chocolate Chunk Scone Recipe

Raspberry White Chocolate Chunk Scone Recipe

By JulieVR

There are few breakfasts I like better than a warm scone, straight from the oven. And if it’s loaded with tart, juicy berries and chunks of sweet white chocolate, all the better. These fabulous scones fit the bill whether you want to bring something fantastic to a coffee date or party, you want to make a special breakfast for Valentine’s Day, or just need something to linger over with coffee on the weekend.

More White Chocolate Recipe:

Individual White Chocolate Tiramisu

White Chocolate Cranberry Cashew

Fudge Brownies with White Chocolate, Toffee and Pecans

Raspberry & White Chocolate Chunk Scones


  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup butter, cut into chunks
  • 1 cup milk or half & half
  • 1 large egg
  • 1/2-1 cup fresh or frozen raspberries
  • 1/2-1 cup chopped white chocolate
  • coarse sugar, for sprinkling (optional)


  1. Preheat the oven to 425F. In a large bowl or the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse or blend with a pastry cutter, fork or your fingers until the mixture is crumbly.
  2. In a small bowl, stir the milk and egg together with a fork. Add the berries and chocolate to the dry ingredients and toss them about, then add the milk mixture. Stir with a spatula until the dough comes together, then gather it into a ball and pat it out an inch thick on a baking sheet. (When I make this quantity I pat it into a rough square.) Cut into pieces try cutting across each direction into 3 or 4, making 9-16 pieces. It doesn’t matter if they’re square, rectangular or wedges they’ll look great.
  3. Pull the scones apart about an inch so that there’s space for them to cook all around, and if you like, brush the tops with milk or cream and/or sprinkle with coarse sugar. Bake for about 20 minutes, or until they’re golden. Serve warm, if at all possible.
  4. Makes 9-16 scones.