White Chocolate Raspberry Scones (video)

white chocolate raspberry scones with freeze dried raspberries

The best fruit scone recipe! White chocolate raspberry scones – buttery, tender cookies pair perfectly with a cup of coffee in the morning or tea in the afternoon. These white chocolate scones with freeze-dried raspberries are loaded with berry flavor and a light touch of cinnamon! I finish them with a simple sugar glaze and more raspberries on top for extra flavor. Plus, these are easy to make and store great so you can enjoy them all week long!

My Raspberry Scones Video Tutorial

Watch my YouTube video recipe for all the sweet details and step-by-step instructions for making these white chocolate raspberry scones! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

Ingredients for Raspberry Scones

Here are the main ingredients you’ll need to make these buttery scones:

  • Flour, Sugar, Baking Powder, Baking Soda
  • Unsalted Butter: the butter needs to be ice cold! I recommend cubing the butter into small squares and placing it into the freezer for 10 to 15 minutes.
  • Sour Cream: for the scone batter. It makes the scones more moist!
  • White Chocolate Chips: you can also use a white chocolate bar chopped into small chunks.
  • Freeze Dried Raspberries: these dried raspberries add tons of flavor to the scones. More about the raspberries next.
  • Confectioner’s Sugar & Heavy Cream: for making the simple glaze.

Freeze Dried or Fresh Raspberries

I use freeze-dried raspberries in my white chocolate scone recipe to add maximum berry flavor without adding extra moisture. Fresh raspberries are super juicy and will also work in a pinch of you don’t have freeze-dried berries. Just keep in mind the berries will release juices while baking. Toss the fresh berries in corn starch to keep the juices from flowing too much. I get my dried berries at Trader Joe’s or online on Amazon (affiliate link). And, use some of those freeze-dried raspberries to garnish the top! Their bright color looks incredible!

raspberry scones with white chocolate drizzle and freeze dried raspberries

How to Make White Chocolate Raspberry Scones

Making these breakfast scones is super easy when using a food processor!

  1. Place the dry ingredients and the cold butter into a food processor and pulse until fine crumbs form. If you don’t have a food processor, you can still make this recipe! Just use a pastry blender or two large forks to cut the cold butter into the flour. Transfer the flour and butter mixture into a large bowl.
  2. Next, add in the wet ingredients and gently mix the batter until a soft dough forms. The dough should be slightly sticky; try not to overwork the dough, otherwise it will become too dense.
  3. Fold in the berries and white chocolate and then shape the dough into a disk. Portion the disk into 8 equal pieces and place onto a baking sheet. Allow the scones to chill for 30 to 45 minutes in the refrigerator.
  4. Once scones have chilled, bake the scones at 350F for about 25 minutes, or until edges are golden brown. Remove from oven and let the scones cool on the baking sheet.
  5. When done baking, drizzle with a simple glaze or melted white chocolate and add more freeze-dried berries on top for more color! Keep the scones stored in an airtight container.

Easy Scone Glaze

If you want a little something extra for these scones, make a simple glaze using confectioner’s sugar and heavy cream. You can also use melted white chocolate. Sprinkle some crushed, freeze-dried raspberries on top before the glaze or chocolate sets. This will keep the raspberries in place.

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White Chocolate Raspberry Scones video recipe

More Recipes!

Enjoyed this delicious scone recipe? Check out some of my other recipes you’re sure to enjoy!

White Chocolate Raspberry Scones Recipe (video)

20 minutes prep + 25 minutes cook + 30 minutes Chill time:
8 servings
Buttery and fruity white chocolate raspberry scones with chocolate chunks and freeze-dried berries!


  • 2 cups all-purpose flour
  • 1/3 cup white granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, ice-cold
  • 1 large egg
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup freeze-dried raspberries

For Glaze:

  • 2 cups confectioner’s sugar
  • 1/2 cup heavy cream
  • Crushed freeze-dried raspberries, for garnish


  • Combine the dry ingredients first in a food processor: flour, sugar, baking soda, baking powder, salt and cinnamon. Pulse for a few seconds until well combined. Add the butter. I recommend cubing the butter beforehand and placing into the freezer for 15 minutes to ensure it’s very cold. Pulse the butter and dry ingredients together into a fine crumble.
  • Transfer the butter and flour mixture into a large bowl. Make a well in the center and add the egg, sour cream and vanilla. Combine all of the ingredients together to form a sticky dough. Sprinkle work surface lightly with flour, then transfer the dough. Knead the dough together with lightly floured hands.
  • Using your hands, spread the dough into a small square and add the freeze dried raspberries and white chocolate. Fold the dough over and knead the fillings into the mixture. Transfer the dough onto a baking sheet lined with parchment paper and shape the dough into a large, flat disk; about 1 1/2 inches tall. Using a sharp knife, section the dough into slices. Separate the pieces, leaving a little space between each scone.
  • Refrigerate the scones on the baking sheet for 30 to 45 minutes. Meanwhile, preheat oven to 375F. Once scones have chilled, bake in preheated oven for about 25 minutes, or until edges are golden brown. Remove from oven and let the scones cool on the baking sheet. Once cooled slightly, transfer them onto a wire rack to cool completely.
  • While scones are cooling, prepare the sugar glaze. Combine the confectioner’s sugar and heavy cream in a small bowl and whisk until smooth. Transfer the glaze into a disposable pastry bag or ziplock bag. Drizzle the glaze over the scones. If desired, garnish the top with crushed freeze-dried raspberries while glaze is still wet.
  • Keep scones covered and at room temperature.


Calories: 584kcal | Carbohydrates: 78g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 171mg | Potassium: 166mg | Fiber: 2g | Sugar: 52g | Vitamin A: 709IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 2mg