Raspberry White Chocolate Scones (Dairy & Gluten Free)
These easy Raspberry White Chocolate Scones can be made dairy-free and gluten-free. They bake in 25 minutes and have flakey buttery layers, bursting with sweet raspberries and creamy white chocolate chips.
Prepare to indulge in pure bliss with these luscious raspberry white chocolate scones.
A symphony of delightful flavors is created with their flakey layers, velvety richness of white chocolate and vibrant bursts of tangy raspberries.
Alongside their fellow scone companions of gluten and dairy-free blueberry scones, each makes the perfect choice for those wanting to make their scones both free from dairy and gluten.
The pairing of these two delicious flavors also works beautifully in these muffins with creamy white chocolate and juicy raspberries.
As well as in these 30-minute raspberry white chocolate blondies, ensuring a truly indulgent experience that will leave you craving more.
⭐ Why You Will Love This Recipe
- Easy scone recipe.
- Can be made gluten and dairy free.
- One bowl.
- Flakey layers.
- Option to not use a food processor.
- Perfect to serve for morning or afternoon tea.
To make these raspberry white chocolate scones gluten-free, simply use a good quality plain gluten-free all-purpose flour blend.
To make these scones dairy-free, simply use coconut oil in its solid state in chunks, not melted. Swap the white chocolate chips for dairy-free white chocolate chips or a block that you can chop up into smaller pieces. Then use dairy-free milk such as almond milk.
If you’re interested in more easy scone recipes, try my Homemade Scones with Jam & Cream, Chocolate Chip Scones, Gluten Free Apple Cinnamon Scones, or these savory Cheese and Chive Scones and Cheesy Pumpkin Scones.
📋 Ingredient Notes & Substitutions
- All-purpose flour: Is also known as plain flour in Australia. To make gluten-free, substitute with the same quantity of gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. Be sure to check out my guide on how to accurately measure basic baking ingredients.
- Baking powder
- Granulated sugar: Use golden/raw or white granulated sugar. May also be substituted with caster sugar.
- Fine salt: Or Kosher salt.
- Unsalted block butter: Can be substituted with salted block butter, just remove the added pinch of salt in the recipe. For dairy-free, use chilled coconut oil in chunks.
- White chocolate chips: I use the regular size chocolate chips but you can also use mini chocolate chips, just reduce the quantity to 1/4 cup. Substitute with dairy-free chocolate chips.
- Whole milk: Substitute with your choice of dairy-free milk such as almond, soy or oat milk. You can also try using coconut milk from a carton or canned coconut milk or cream.
- Raspberries: Use either frozen or fresh raspberries. If using frozen, do not thaw them before adding, use them straight from your freezer.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: In a high-speed food processor, add flour, baking powder, sugar, and salt. Pulse to incorporate, about 15 seconds.
Step two: Add chilled cubed butter and blend until it resembles a coarse crumb, about 20 seconds.
Step three: Transfer the mixture to a large mixing bowl and stir through the white chocolate chips.
Step four: Pour in the milk and mix until just combined.
Step five: Mix through the raspberries.
Step six: Transfer dough onto a floured surface and bring it together into a thick disc.
Step seven: Cut into 8 triangle wedges. Transfer to the baking tray and bake for 25-30 minutes. Serve warm or cool. Enjoy!
💭 Expert Tips
- No-food processor option – simply whisk all dry ingredients in a large bowl and add chilled cubed butter (or coconut oil in chunks) and rub it into the flour using your hands, until it resembles a coarse crumb. Ensuring not to over-mix as the butter/coconut oil will begin to melt in your warm hands which we want to avoid.
- Cold ingredients: Use chilled butter and cold milk when making the dough. Cold ingredients help create a flaky texture in the scones.
- Do not thaw the frozen raspberries: If you’re using frozen raspberries, just add them straight from your freezer.
- Don’t overwork the dough: Mix just until the ingredients come together to avoid developing too much gluten, which can result in a dense texture.
⏲️ Storage Instructions
Store in an airtight container, at room temperature for 2-3 days. These scones are best consumed when they’re freshly baked!
Freeze scones individually wrapped in plastic cling film, foil, sandwich zip-lock bag, or freezer bag/container. Label with the date and freeze for up to 3 months.
Thaw scones at room temperature for several hours or overnight in the fridge. Reheat if desired in the oven, microwave or in an air-fryer until warmed through and enjoy.
💬 Recipe FAQ’s
Yes. Add up to 4 tablespoons of granulated sugar if you desire your scones to be extra sweet! If additional milk is needed to bring the dough together, drizzle in a small amount at a time.
Yes. You can fresh raspberries! When raspberries are in season, they’re so sweet and delicious.
Absolutely! Try swapping the raspberries for blueberries, chopped strawberries, or chopped blackberries!
🥄 Related Recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Raspberry White Chocolate Scones (Dairy & Gluten-Free)
Ingredients
- 2 cups (300g) all-purpose flour, or all-purpose gluten-free flour, scoop & leveled
- 3 tsp baking powder
- 1 Tbsp granulated sugar, golden or white
- Pinch of fine salt, or Kosher salt
- 60 g unsalted butter, chilled and cubed, or chilled coconut oil in chunks
- 1/2 cup white chocolate chips, or dairy-free chips
- 1 cup frozen raspberries, do not thaw, or fresh raspberries
- 1/2 cup + 1 Tbsp whole milk, or almond milk
Instructions
- Pre-heat oven to 200ºC (400ºF). Line a flat baking tray with parchment paper and set aside.
- In a high-speed food processor, add flour, baking powder, sugar, and salt. Pulse a few times to incorporate. NOTE: Please see notes below the recipe for a no-food processor option.
- To the flour, add chilled cubed butter (or chilled coconut oil in chunks). Blend on high for 20 seconds until crumbly, resembling a coarse crumb.
- Transfer the mixture to a large mixing bowl.
- Stir through the white chocolate chips.
- Make a well in the center and pour in the milk. Mix with a spatula or wooden spoon until just combined.
- Add raspberries and mix until a dough begins to form, you may want to use your hands for this step. Ensure not to over-mix, there will still be lumps of flour throughout and that’s ok.
- Lightly flour your bench top or board.
- Transfer dough onto the floured surface and lightly knead to bring any loose bits together, it’s meant to be a rough dough, not completely smooth.
- Pat it out and form into a thick disc, approx. 2cm-3cm in height (approx. 1-inch).
- Using a knife, cut into 8 triangle wedges.
- Transfer to the lined baking tray. Allowing the scones to touch.
- Bake for 25-30 minutes until the tops are lightly golden on top.
- Remove from the oven and cover scones with a clean tea towel for 5 minutes. This will trap the steam in the scones, keeping them well risen.
- Remove the tea towel and serve warm plain or with butter, whipped cream, or jam. Or cool scones completely on a wire rack and serve later.
- Enjoy!
Video
Notes
- Cold ingredients: Use chilled butter and cold cream when making the dough. Cold ingredients help create a flaky texture in the scones.
- Do not thaw the frozen raspberries: If you’re using frozen raspberries, just add them straight from your freezer.
- Don’t overwork the dough: Mix just until the ingredients come together to avoid developing too much gluten, which can result in a dense texture.
- Store in an airtight container, at room temperature for 2-3 days. These scones are best consumed when they’re freshly baked!
- Freeze scones individually wrapped in plastic cling film, foil, sandwich zip-lock bag, or freezer bag/container. Label with the date and freeze for up to 3 months.
- Thaw scones at room temperature for several hours or overnight in the fridge. Reheat if desired in the oven, microwave or in an air-fryer until warmed through and enjoy.
Nutrition
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.
Hi there, how much is 1 cup of frozen raspberries in grams? Do let me know as I will try ur recipe. Thanks
Hi Farah, 1 cup of frozen raspberries is 120 grams. You can toggle to the metric measurements in this recipe card to see the quantities in grams. Hope that helps and enjoy these delicious scones! Sam x
Amazing every time!! Even tried them with blueberries and made them vegan and they were insane. Favourite scone recipe by far 🙂
Hi Monika, that’s wonderful to hear! So glad you enjoyed these scones, they’re my favourite scone recipe too 🙂 Love that you made them with blueberries, I’ll have to try that myself! Thanks for sharing, Sam
I have made these twice now. Once for myself and once for a friend’s birthday gift (she loves scones). These are absolutely delicious and the recipe is super easy to follow. Thank you! And thank you for providing such exquisite gluten free recipes!
Great recipe! Glad it could be veganized. Texture was spot on, but definitely could use more sweetness, even as a scone. I’d double, or even triple, the sugar next time.