White Chocolate Raspberry Scones

These White Chocolate Raspberry Scones are the perfect baked good for your weekend brunch. A balanced bite of sweet and tart that is hard to resist. Plus, they are incredibly easy to make! Whip up a quick batch for the long weekend and everyone will be raving!

Originally posted March 30, 2023. Updated on April 14, 2025. This recipe post has been sponsored by the Canadian Sugar Institute.

 

Why you should make these White Chocolate Raspberry Scones

Am I the only one that thought scones were incredibly difficult to make? Before I set out to make this recipe I was very intimidated by them. Thankfully, they proved me wrong!

If you’re after a treat that’s easy to make and seriously delicious, these White Chocolate Raspberry Scones are the way to go. The sweet white chocolate pairs perfectly with the tart kick of raspberries and a touch of lemon, giving you that perfect balance of flavors in every bite.

They’re a great choice for brunch with friends or a cozy dessert, and the best part? They’re very simple and fun to make—no fancy skills needed. Once you try them warm out of the oven, you’ll be hooked. I can’t wait to hear what you think!

 

Baking with Sugar

With a craving of scones ignited, I set out to make a batch using inspiration from Delicious Little Bites. I knew I wanted to make a version of this that incorporated the bright lemon flavour and was a bit sweeter.

I have partnered with the Canadian Sugar Institute to bring you this super flavourful White Chocolate Raspberry Scone recipe. Although I tend to reduce total amounts of sugar in most of my baking, I found that this recipe could actually use a little more. With the addition of the lemon zest and juice, I wanted it to be a balanced bite of tart and sweet.

I love that the Canadian Sugar Institute shares my balanced approach to sugar by incorporating it here and there, in our everyday diet.

The more we avoid or restrict a food or ingredient, the more we end up craving it and eating more than is comfortable when we do finally eat it. If we take sugar as an example, having it around more often and more consistently with unconditional permission, can help you break this cycle. If this is a new concept to you, I highly recommend working with a dietitian who specializes in intuitive eating for support in implementing this new approach to food.

For more information on sugar and including it in a balanced diet, check out the Canadian Sugar Institute website.

 

Ingredients needed

All you need to make these scones is:

• All-purpose flour
• Granulated sugar
• Egg
• Cold butter
• Coconut milk
• Fresh raspberries
• Lemon juice and lemon zest
• White chocolate chips
• Baking powder and salt

 

Substitutions and add-ins

If you don’t have some of the suggested ingredients or you would like to make some adjustments, here are a few of my recommended substitutions:

• Gluten-free flour
  • If you want to make these scones gluten-free, you can opt for the same amount of gluten-free flour instead of all-purpose flour.
• Heavy cream
  • This can be used instead of coconut milk. Use the same amount that’s called for.
• Other fresh berries
  • You may want to try blueberries, blackberries or strawberries instead of raspberries in this recipe. Make sure they are fresh, not frozen, and patted dry before adding them to the batter.
• Lime juice and zest
  • If you prefer lime over lemon, you can use this as the citrus component.
• Milk, semi-sweet or dark chocolate chips
  • If you prefer milk, semi-sweet or dark chocolate chips, please use these instead!
• Chocolate chunks
  • For more texture and larger pieces of chocolate, opt for a chocolate chunk instead of chocolate chips.
• Vanilla extract
  • If you want to skip the lemon flavour altogether, opt for 1-2 tbsp of vanilla extract instead of the lemon juice. You may need to add an additional 1-2 tbsp of coconut milk to achieve the correct consistency of batter.
• Nuts
  • For extra texture, feel free to add in ¼ cup of chopped or sliced nuts. For example, almonds, walnuts, pecans or hazelnuts would all work here.

 

How to make White Chocolate Raspberry Scones

Here’s how to make these delicious white chocolate scones!

1. Start by preheating the oven to 425℉ and preparing two baking sheets by lining them with parchment paper or a silicone baking mat.
2. In a large bowl, mix together the flour, white sugar, baking powder and salt.
3. Add the cold, cubed butter to the dry ingredients. Although it is quite messy, I find the funnest way to make this dough is by using my hands. That being said, this technique adds extra heat from our hands and may soften the butter that we want to remain cold. 
   1. To avoid this, I recommend using a pastry cutter. The goal is to incorporate the butter into the dry ingredient mixture until it resembles coarse crumbs. 
4. In a separate small bowl or measuring glass, whisk together the egg and coconut milk. Pour this into the flour and butter mixture and stir. It will likely still be a bit crumbly at this point but don’t worry, this will change soon.
5. To the scone dough, add the lemon zest, lemon juice, fresh raspberries and white chocolate chips. Using your hands or a spatula, gently mix until it is just combined. It’s okay that the raspberries will break into little pieces. 
   1. This is when the dough should be moist. If it’s still too dry, add 1 tbsp of coconut milk at a time until the dough comes together and can be rolled in a ball.
6. Separate the dough into two and roll each into a large ball. Flatten each ball into a round circle about 1″ thick. Using a sharp knife, cut the dough evenly into 6 scones per circle.
7. Carefully place the scones on the prepared baking sheets. I find that using a large knife or spatula to slide underneath, scoop them up and keep them level is helpful in this transfer process. 
8. The bake time will depend on your oven and the heat intensity but I recommend baking for 15-18 minutes. Keep an eye on both the top and bottom of your scones. We are aiming for an end result of both sides being slightly golden brown. Once baked, allow them to cool for about 5 minutes before you dig in and enjoy!

 

Serve these White Chocolate Raspberry Scones at an Easter brunch, a friends get-together, a family weekend, or just a regular Sunday by yourself. I have a feeling they will be a hit!

 

Helpful tips

There are always a few things to keep in mind when aiming for the best version of a recipe. Here are my tips for these White Chocolate Raspberry Scones!

• Make sure your butter is cold!
  • Using cold butter slows down the melting process in the oven, allowing it to release steam as it bakes. This steam creates little air pockets in the dough, resulting in a light, flaky texture. To get the best results, keep the butter chilled until the moment you’re ready to cut it into the dry ingredients.
• Stick to your usual ingredients to make your life easier
  • Traditional scone recipes will call for heavy cream instead of coconut milk but heavy cream isn’t part of my normal grocery shop. I tend to have canned coconut milk in the pantry for recipes and it makes such a great substitute. I recommend using the full fat canned coconut milk to most accurately resemble heavy cream, but the lite version works too. Just remember to shake the can well before opening it! If heavy cream is normally in your kitchen, use this!
  • Quick tip: Use the remaining coconut milk in oatmeal, curries or soups to prevent food waste!
• Do not use frozen raspberries
  • While frozen raspberries might be tempting for convenience, they tend to release too much moisture and can make your dough sticky and hard to work with. They also bleed color easily, which can turn your scones an unappetizing shade of pink. For the best texture and those pretty raspberry pockets, fresh berries are the way to go!
• Don’t overmix the batter
  • Overmixing scone dough can develop too much gluten, which leads to tough, dense scones instead of light, tender ones. Mix just until everything comes together—it’s completely fine if the dough looks a bit imperfect.

 

Dietary considerations

As a dietitian, I try to create recipes that can be made in multiple ways to suit various dietary restrictions. Here are some modifications you can make to this scone recipe:

• Gluten free: use one-to-one gluten free flour instead of all-purpose flour.
• Dairy free: use dairy free butter and chocolate chips.
• This recipe is already nut free.

 

I hope these White Chocolate Raspberry Scones bring you a lot of happiness in the creating and consuming process.

 

More brunch recipes:

• • Carrot Cake Baked Oats
  • Spinach and Goat Cheese Frittata
  • Pear Almond Baked Oatmeal
  • Double Chocolate Baked Oatmeal
  • Coconut Almond Granola

 

Thank you to the Canadian Sugar Institute for sponsoring this recipe post!

 

If you make these White Chocolate Raspberry Scones, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!