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.
⭐ Why You Will Love This Recipe
- Easy scone recipe.
- 8 ingredients.
- One bowl.
- Bakes in 25 minutes.
- Flakey layers.
- Option to not use a food processor.
- Bursting with sweet raspberries and creamy white chocolate chips.
- Perfect to serve for morning or afternoon tea.
🎥 Watch How To Make These Scones
Table of Contents
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
🥣 Step By Step Instructions
There is a full and detailed recipe card at the bottom of this post.
1) In a high-speed food processor, add flour, baking powder, sugar, and salt. Pulse to incorporate. Add chilled cubed butter (or chilled coconut oil in chunks) and blend.
2) Transfer the mixture to a large mixing bowl and stir through the white chocolate chips.
3) Pour in the milk and mix until just combined. Mix through the raspberries.
4) Transfer dough onto a floured surface and lightly knead into a thick disc.
5) Cut into 8 triangle wedges. Transfer to the baking tray and bake for 25-30 minutes.
6) 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. Enjoy!
💭 Tips For Recipe Success
- 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.
- Make sure to use cold butter and milk, cold ingredients are what make the flakiest scones!
- The scone dough is meant to be a rough dough, not completely smooth, it’s ok if some small bits of flour has not been mixed through properly.
- To make these gluten-free use a good quality plain gluten-free all purpose flour blend using the same quantity.
- To make these dairy-free use solid/chilled coconut oil in chunks, using the same quantity, and dairy-free milk such as almond milk, using the same quantity.
- Use dairy-free white chocolate chips or a block that you can chop into smaller pieces.
- Do not thaw the frozen raspberries before adding them. Can also use fresh raspberries.
⏲️ 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, in the freezer for up to 3 months.
Defrost scones at room temperature overnight or in the microwave until soft.
💬 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
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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
Recipe Card
Raspberry White Chocolate Scones (Dairy & Gluten-Free)
Ingredients
- 2 cups (300g) all-purpose plain flour, or plain all-purpose gluten-free flour, scoop & leveled
- 3 teaspoon baking powder
- 1 tablespoon golden or white granulated sugar
- Pinch of fine salt, or Kosher salt
- 60 g (⅓ cup) unsalted butter, chilled and cubed, or chilled coconut oil in chunks
- ½ cup white chocolate chips, or dairy-free chips
- 1 cup frozen raspberries, do not thaw, or fresh raspberries
- ½ cup + 1 tablespoon 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
Nutrition
This recipe was originally published in June of 2021. It was republished in September of 2022 with new helpful information. The ingredients and method have not been changed.
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
Farah says
Hi there, how much is 1 cup of frozen raspberries in grams? Do let me know as I will try ur recipe. Thanks
Samantha says
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
Monika says
Amazing every time!! Even tried them with blueberries and made them vegan and they were insane. Favourite scone recipe by far 🙂
Samantha says
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
Emily says
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!
amy says
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.