There’s nothing quite like a batch of homemade scones fresh from the oven, and these 5 Ingredient Raspberry White Chocolate Scones are proof that simple really is best! They’re soft, fluffy and buttery, with bursts of juicy raspberries and pockets of melted white chocolate in every bite.
Whether you’re baking for a weekend brunch, afternoon tea or simply want an easy sweet treat to enjoy with a cup of tea, this recipe comes together with just five simple ingredients and a bake time of less than 30 minutes. No fancy equipment or complicated techniques required, truly a beginner’s recipe!
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Why You’ll Love This Recipe
Jam packed full of fruit and chocolate, these raspberry white chocolate scones are a guaranteed crowd pleaser. Here’s why I think you’ll love this recipe:
- Only 5 ingredients — Everything you need is simple, accessible and easy to find.
- Soft, fluffy and buttery — Crisp on the outside with a light, tender crumb inside.
- Baked in under 30 minutes — Perfect for last-minute baking or weekend morning tea.
- The perfect sweet-tart combination — Juicy raspberries balance the creamy sweetness of white chocolate beautifully.
- No special baking skills required — A simple recipe that’s ideal for beginner bakers and experienced cooks alike.
- Perfect for any occasion — Enjoy them warm for breakfast, brunch, afternoon tea or as a sweet treat with your favourite coffee.
Ingredients & Substitutions
- Self-raising flour – Gives the scones their light, fluffy rise. Be sure to use self-raising flour rather than plain flour so you get that rise.
- Thickened cream – Also known heavy cream or heavy whipping cream in the US. Creates a rich, tender crumb without needing butter. You’ll also need a little extra to brush over the tops before baking for a beautiful golden finish.
- Lemonade (or other clear soda) – The secret ingredient! The carbonation helps create an incredibly soft, fluffy texture. Lemonade works best, but other clear sodas like Sprite can also be used. You can also use sugar free varieties.
- Frozen raspberries – I recommend using frozen rather than fresh raspberries as they’re less likely to break down and bleed into the dough while mixing. Swap with other berries if you prefer – blueberries, blackberries or a frozen mixed berry combination.
- White chocolate chips or chopped white chocolate – Chopped white chocolate will give you larger pockets of melted chocolate, while chips are more evenly distributed throughout the scones.
A Few Ingredient Tips
- Keep your raspberries frozen until you’re ready to fold them into the dough.
- Use a good-quality white chocolate if chopping your own, as it melts more smoothly and has a richer flavour than compound baking chips.
Equipment You’ll Need
You don’t need any fancy equipment to make these raspberry white chocolate scones. But, if you’re looking to make things easier, here’s what I recommend:
- Large mixing bowl – For bringing the dough together.
- Spatula or wooden spoon – To gently mix the dough without overworking it.
- Bench scraper (optional) – Makes it easier to fold the dough and create those flaky layers, but your hands work just as well.
- Baking tray – Lined with baking paper to prevent sticking.
- Cooling rack – Helps the scones cool evenly while keeping the bottoms from becoming soggy.
I use these tools all the time, so if you’re looking for recommendations on my favourite kitchen tools and essentials, you can find them here.
How to Make Raspberry White Chocolate Scones
Step 1: Preheat your oven to 180°C and line a baking tray with baking paper. Add the self-raising flour to a large mixing bowl and make a well in the centre. Pour in the heavy cream and lemonade, then gently mix until the dough just starts to come together.
Step 2: Add the frozen raspberries and white chocolate chips (or chopped white chocolate). Continue mixing gently with a spatula until the dough is just holding together. Be careful not to overmix.
Step 3: Lightly flour your work surface and turn out the dough. Using your hands or a bench scraper, gently press it together into a rough rectangle.
Step 4: Cut the rectangle in half and stack one half on top of the other. Gently press it down, then repeat this process two more times. This simple folding technique creates beautiful flaky layers.
Step 5: Shape the dough into a rectangle about 3–4cm thick, then cut it into 8 even pieces. Transfer the scones to the prepared baking tray, brush the tops with a little extra cream and bake for 25-30 minutes, or until golden brown and cooked through.
Step 6: Transfer the scones to a wire rack to cool slightly before serving. They’re delicious warm on their own or split in half with a little salted butter.
Tips for the Best Raspberry White Chocolate Scones
A few simple tips will help you achieve soft, fluffy scones with plenty of flaky layers every time.
- Don’t overmix the dough — Mix only until the ingredients come together. Overworking the dough will result in dense, tough scones.
- Keep the raspberries frozen — This helps prevent them from breaking apart and streaking the dough as you mix.
- Create the layers — Don’t skip the folding step. Stacking and folding the dough creates light, flaky layers similar to bakery-style scones.
- Brush with cream before baking — A light coating of cream gives the tops a beautiful golden colour.
- Make smaller scones if you prefer — This recipe makes 8 large, bakery-style scones. If you’d like smaller, more traditional scones, simply cut the dough into 10–12 pieces instead and reduce the baking time to around 20–25 minutes, or until golden and cooked through.
- Enjoy them fresh — Scones are at their absolute best served slightly warm on the day they’re are baked, especially with a little salted butter.
Storage
Although these raspberry white chocolate scones are best enjoyed fresh from the oven, leftovers store well and are easy to refresh before serving.
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days. Warm in the microwave for 20-30 seconds before serving to soften them again.
- Freezer: Freeze in a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature, then warm in the oven or microwave before serving.
- To reheat: Microwave individual scones for 20-30 seconds until just warmed through.
FAQs
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries will work, but they’re more delicate and can break apart more easily when mixed into the dough. If using fresh raspberries, fold them in gently to avoid crushing them.
Can I use milk instead of cream?
I wouldn’t recommend it. The heavy cream is what gives these scones their rich flavour and tender texture. Using milk will produce a drier, less fluffy result.
Why are my scones tough?
Tough scones are usually the result of overmixing or overhandling the dough. Mix only until the ingredients come together and keep the folding gentle to achieve a light, fluffy texture.
Can I freeze the scones?
Absolutely. Once completely cooled, freeze the baked scones in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature and warm slightly before serving.
What should I serve with raspberry white chocolate scones?
These scones are delicious on their own, but they’re even better served warm with salted butter, whipped cream or a dollop of your favourite berry jam. Pair them with a cup of tea or coffee for the perfect morning tea or afternoon treat.
More Recipes You’ll Love
If you loved these Raspberry White Chocolate Scones, here are a few more easy sweet treats to add to your baking list.
- Caramelised White Chocolate Banana Bread – A soft, moist banana bread studded with rich, nutty caramelised white chocolate.
- Brown Butter Honey Oat Cookies – Chewy, buttery oat cookies with the rich, nutty flavour of brown butter and the sweetness of honey.
- Honey Butter Rice Cakes – Crispy rice cakes coated in a sweet, salty honey butter glaze for an easy snack that’s trending in China and Korea.
📖 Recipe
Raspberry White Chocolate Scones
Equipment
- 1 Spatula
Ingredients
- 525 g self-raising flour
- 240 mL heavy cream plus extra for brushing
- 200 mL lemonade or other clear soda
- 250 g frozen raspberries
- 230 g white chocolate chips or chopped white chocolate
Instructions
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Add the self-raising flour to a large mixing bowl and make a well in the centre. Pour in the heavy cream and lemonade, then gently mix until the dough just starts to come together.
- Add the frozen raspberries and white chocolate. Continue mixing gently until the dough is just combined, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently shape it into a rough rectangle.
- Cut the rectangle in half and stack one half on top of the other. Press down gently, then repeat this folding process another two times to create flaky layers.
- Shape the dough into a rectangle approximately 3–4cm thick, then cut into 8 equal pieces.
- Transfer the scones to the prepared baking tray, brush the tops with a little extra cream and bake for 25–30 minutes, or until golden brown and cooked through.
- Allow to cool slightly on a wire rack before serving warm.
Notes
- Keep the raspberries frozen until you’re ready to add them to the dough to minimise bleeding.
- Avoid overmixing the dough to keep the scones light and fluffy.
- This recipe makes 8 large, bakery-style scones. For smaller scones, cut the dough into 10–12 pieces and reduce the baking time to approximately 20–25 minutes.
- These scones are best enjoyed fresh on the day they’re baked, but leftovers can be stored in an airtight container or frozen for later.
- Delicious served warm with salted butter, whipped cream or your favourite berry jam.
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