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Small white cake plate with homemade raspberry scones studded with white chocolate chips and sweet red raspberries.
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5 from 1 vote

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones filled with white chocolate, studded with sweet raspberries, and drizzled with vanilla icing! Soft, light, and fluffy because of the cream.
Prep Time20 mins
Cook Time15 mins
Freeze Raspberries3 hrs
Total Time20 mins
Course: Desserts & Sweets
Cuisine: American
Keyword: raspberry scones, scones, scones recipe, white chocolate raspberry scones
Servings: 32
Calories: 181kcal



  • 3 ¼ cup all-purpose flour
  • ½ cup sugar
  • 2 tablespoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cup heavy whipping cream
  • 1 cup crème fraîche (or 1 cup of heavy cream)
  • 2 teaspoons organic vanilla extract
  • 1 teaspoon raspberry flavor extract (or swap in almond extract)
  • 1 cup frozen fresh raspberries place small box of berries in freezer overnight
  • 1 cup white chocolate chips (or dark chocolate chips)

Icing Drizzle

  • 2 cups powder sugar
  • ¼ cup melted butter melt cold butter in microwave
  • 4 tablespoons milk
  • 1 teaspoon organic vanilla extract


  • Freeze fresh raspberries, so they mix into the scones and don't discolor the scone dough to a purplish color.
  • Lay them on a small tray or plate in the freezer several hours before you bake the scones.

scone dough

  • In a large bowl, stir together the dry ingredients; flour, sugar, baking powder, and salt. Mix the coarse crumbs well, and set aside.
  • In a large mixing bowl, mix the wet ingredients. Beat vanilla extract, raspberry extract, and 1 ¼ cups heavy whipping cream on medium-high with a wire whisk attachment until soft peaks form. Then add crème fraîche, beating this wet mixture until well combined.
  • Next, using a rubber spatula carefully fold the white chocolate chips and dry mixture with the whipping cream to combine.
  • Add frozen raspberries and fold dough in by hand, it will be a sticky dough.
    The top of the dough might get a little wet from the frozen berries, but that's okay! Just work to distribute the raspberries through the scone dough. Don't overmix.
  • Turn dough on a lightly floured board. Knead carefully until soft dough forms, roll dough into a ball, push into a one inch thick square shape. Use a bench scraper to get the scone dough loose from the work surface.
  • Next, cut scones into rounds using a biscuit cutter or cut small triangles.
  • Line a large sheet pan with parchment paper, this recipe makes 32 small scones. Use a sharp knife, and cut square scone dough into 4 quarters, then cut each of those quarters into 8 small triangles and place on the sheet pan in a single layer and space them 3 inches apart.

bake scones

  • You can bake all 32 scones or place unbaked scones in layers, on parchment pieces in a freezer safe container.
  • Bake scones on the middle oven rack at 375 for 15 minutes of bake time until edges are just turning golden brown.
  • Bake FROZEN scones at 375 for 20 minutes until edges are just turning golden brown.

Icing Drizzle

  • In a small bowl, mix the powder sugar, melted butter, milk, and vanilla with a rubber spatula. Once it becomes a thinner and able to pipe out of a bag, scoop into a freezer zip lock bag.
  • Snip off a tiny corner of the end, push the icing down into that corner, twist the bag and go back and forth motion, over the scones to add an icing drizzle.
  • Or place icing in a squeeze bottle (these are easy to find in grocery stores) and using the same back and forth motion, drizzle icing on each cooled scone.
  • Another option is to melt white chocolate chips with a teaspoon of vegetable oil, and drizzle on top of the scones.



The icing will keep in the fridge in a ziplock bag or plastic squeeze bottle for a couple of weeks. Let it rest on the counter an hour or so until it softens, then drizzle on your cooled scones!

bake or freeze dough

You can bake all 32 scones or place unbaked scones in layers, on parchment pieces in a freezer-safe container.


Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 130mg | Sugar: 14g | Vitamin A: 230IU | Vitamin C: 1.2mg | Calcium: 63mg | Iron: 0.7mg