White Chocolate Raspberry Scones

8 Servings
Prep Time 9 minutes
Cook Time 16 minutes
Chill 25 minutes
Total Time 50 minutes

White Chocolate Raspberry Scones are perfect for a holiday or relaxed weekend breakfast. Made with sour cream, heavy cream, white chocolate, and berries.

Perfectly light, crumbly, buttery scones are one of those classic Breakfast Baked Goods you can buy at your favorite cafes and coffee shops. But, with this easy recipe, you can make delicious scones in your own kitchen and enjoy them fresh out of the oven. For more homemade scones be sure to try our Blueberry Scone Recipe.

White Chocolate Raspberry Scones in stack


Delicious pastries like this recipe are perfect to serve during the holidays, for a family breakfast, or a Sunday brunch. With the buttery base and amazing flavors, they’re sure to be a hit! White Chocolate Scones are made extra airy and light with sour cream mixed into the dough for the perfect pastry base to hold up the fruit and chocolate.

White Chocolate Raspberry Scones in dough circle and sliced into eighths

Though these make an amazing breakfast treat as they are, you can add a sweet topping and serve them up for a refreshing dessert. Top off the sweet scones with Chocolate Sauce or Stabilized Whipped Cream for the ultimate fruit treat! You can also do this if you have leftover scones after breakfast and want a new way to enjoy the leftovers throughout the week.

White Chocolate Raspberry Scones on cookie sheet

It’s always wonderful to use fruits while they’re in season. So, Raspberry White Chocolate Scones are perfect to make in the Summer when you can delight in the fresh raspberries. However, these scones still turn out delicious using frozen raspberries, so you can make them all year-round. 


  • Prep time: Start the recipe by preheating the oven and lining your baking sheet with parchment paper so the scones don’t stick to the pan. 
  • Dry ingredients: Add the all-purpose flour, ⅓ cup white sugar, baking powder, baking soda, cinnamon, and salt to your food processor. Pulse the dry ingredients a couple of times to sift them. Then add cold butter to the flour mixture. Pulse until it combines into small, coarse crumbs. If you don’t have a food processor you can use a pastry cutter for this part. 
  • Wet ingredients: Add the sour cream and egg to the food processor. Pulse the mixture again. It should form into large clumps. Keep in mind that scone dough looks somewhat rough and clumpy. 
  • Form: Dust your counter or a baking sheet with flour. Transfer the dough to the floured surface. Add white chocolate chips and 1 cup fresh raspberries or frozen raspberries. Work the mix-ins into the dough as you form it into a ball. Once the raspberries and chocolate chips are mixed in, press down gently on the ball with your hands to flatten it out. Once it’s in about an 8-inch circle use a sharp knife to cut that into 8 triangles like you’d cut a pie. 
  • Refrigerate: Move the scone dough to your baking sheet. Cover it in plastic wrap and chill in the fridge for 20 minutes. Chilling the dough makes sure the butter is cold when you bake it. The cold butter will help the scones rise higher and stay light. 
  • Bake: Uncover the scones and brush the tops of them with heavy cream. Sprinkle coarse sanding sugar over the top for a nice sparkle and some extra sweetness. Then bake for 16-18 minutes until the White Chocolate Raspberry Scones are light golden brown. Let them cool for 5 minutes before eating or storing.

White Chocolate Raspberry Scones in stack


  • Mix-ins: For some extra texture and flavor try mixing in chopped nuts, coconut flakes, or cinnamon chips. You could also replace the white chocolate chips with semisweet, dark, or milk chocolate chips. 
  • Flavor add-ins: To mix some different flavors into your White Chocolate Scones try adding a few drops of almond extract or vanilla extract. You could also add citrus flavor to the dough with fresh lemon juice or orange zest. 
  • Berries: You can try different kinds of fruit in this scone recipe like blueberries, strawberries, or blackberries. Either use the berries to replace the raspberries or use a variety for a mixed berry scone. 



  • Serve: Once the Raspberry White Chocolate Scones have time to cool, you can put them in an airtight container to keep them fresh. They’ll stay good at room temperature for up to 2 days. 
  • Store: To keep the scones longer, seal and store them in the fridge where they’ll keep well for up to 1 week. 
  • Freeze: To store the Raspberry Scones for a more extended period, put them in a freezer-safe plastic bag and freeze them for up to 3 months.

close-up of White Chocolate Raspberry Scones on cookie sheet

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White Chocolate Raspberry Scones

White Chocolate Raspberry Scones are perfect for a holiday or relaxed weekend breakfast. Made with sour cream, heavy cream, white chocolate, and berries.
Yield 8 Servings
Prep Time 9 minutes
Cook Time 16 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter , frozen and diced
  • 1/2 cup sour cream
  • 1 large egg
  • 1 cup raspberries
  • 1/2 cups white chocolate chips
  • 1/4 cup heavy cream
  • 2 tablespoons coarse sanding sugar


  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Add flour, ⅓ cup sugar, baking powder, baking soda, cinnamon, and salt to a large food processor.
  • Pulse a couple of times to "sift".
  • Add butter and pulse until it resembles small crumbs.
  • Add sour cream and egg and pulse until large clumps form.
  • Remove to a flour-covered surface and gently add in raspberries and white chocolate chips and form into a ball.
  • Pat gently into an 8-inch circle with your hands.
  • Cut into 8 wedges.
  • Place onto a baking sheet.
  • Cover lightly with plastic wrap and refrigerate for 20 minutes.
  • Brush tops with heavy cream and sprinkle with coarse sanding sugar over the dough.
  • Bake for 16-18 minutes.
  • Cool for 5 minutes before removing from baking sheet.


Calories: 391kcal | Carbohydrates: 45g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 216mg | Potassium: 173mg | Fiber: 2g | Sugar: 19g | Vitamin A: 587IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg

White Chocolate Raspberry Scones collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. These look delish. My son is coming back from college in a couple of weeks and this is what I’ll make him. I might add in some macadamia nuts, too.