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Raspberry White Chocolate Scones

Updated: Aug 24, 2021

Makes 15 Round Scones

This is another scone recipe provided by my son Steven Scuor and it is tarty and sweet.

This time he made them into traditional scone round shape

Thank you Steven for your contribution!


3 ¼ cups flour, plus more for surface

½ cup sugar

2 tbsp packed brown sugar

1 tbsp baking powder

½ tsp, kosher salt

½ cup cold butter, cubed

1 cup raspberries

1 cup white chocolate chips

2 large eggs

1 cup plus 1 tbsp cold heavy cream, divided (may need a bit more for dough)

Tbsp of course sugar


  1. Preheat oven to 400˚ and line baking sheet with parchment paper

  2. In a large bowl, whisk together flour, sugars, baking powder and salt

  3. Cut butter into large chunks and add to dry ingredients

  4. Using your fingers, rub butter with flour until the butter is into pea-size pieces or use a cutting utensil to do the same

  5. Add raspberries and white chocolate chips to dry ingredients and toss to coat

  6. In a medium bowl, whisk together 1 cup cream and egg

  7. With a fork stir in the cream egg mixture into flour mixture until combined (the dough should be crumbly, don’t overwork it)

  8. Form round scones with hands and place on the parchment paper in the pan (You can freeze scones at this point to bake at a later date)

  9. Brush tops with 1 tbsp cream

  10. Sprinkle with course sugar

  11. Bake until golden 20 – 22 minutes, rotating sheet half way through (add 5 – 10 minutes if baking from frozen)

  12. Let cool for 5 minutes on baking sheet, transfer scones to a rack to completely cool


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