White Chocolate Raspberry Scones

These White Chocolate Raspberry Scones are a family favorite! They’re superior in moistness and perfectly flavored with just the right amount of sweetness. Dough can be made ahead and chilled until ready to use. Be sure not to over bake these. Baked scones will keep nicely at room temp for 2 days.

Yield: 16 1x


  • 4 cups all purpose flour
  • 2/3 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp table salt
  • 2 sticks (16 TB) salted butter, frozen
  • 1 cup white chocolate chips, plus 1/2 cup for drizzle
  • 1 cup whole sour cream
  • 2 large eggs
  • 4 tsp pure almond extract
  • 1 cup fresh raspberries
  • 1 egg + 2 tsp water, lightly beaten together (for egg wash)
  • coarse sugar for sprinkling


  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
  2. In separate bowl, whisk together sour cream, eggs, and almond extract until fully incorporated.
  3. Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in raspberries with a rubber spatula. Do be gentle, but the berries will break up somewhat; that’s ok. Use hands to gently form dough into two even sized balls. Don’t overwork dough. Dough will seem rather wet. Wrap dough balls tightly and chill until it’s easier to work with, about 1 hour.
  4. Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
  5. On a lightly floured, flat surface, gently pat each dough ball (might still seem too wet, but it will bake up fine) evenly into an 8-inch circle, about 3/4 inch thick each. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
  6. Brush the egg wash on top of each triangle. Sprinkle tops with coarse sugar. Bake one sheet at a time, about 14-17 minutes or just until tops are light golden. Do not over bake. Allow scones to cool completely to room temp.
  7. Melt 1/2 cup white chocolate chips and drizzle over the top. Serve immediately, or store in airtight container for up to 2 days. Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
  8. *Note: If you want to make the dough ahead of time, simply wrap the two dough balls in cling wrap and chill up to 2 days in fridge. Then, shape and bake as directed.
  • Category: breakfast, brunch