White Chocolate Raspberry Scones

White chocolate raspberry scones that are light and melt in your mouth buttery. Perfect for a Sweetheart's breakfast on Valentine's Day!

Course Breakfast
Cuisine American
Keyword raspberry, valentine's day, white chocolate, scones
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 1/4 c. all purpose flour
  • 2 t. baking powder
  • 1/2 tsp. salt
  • 1/4 c. sugar
  • 1/2 tsp. baking soda
  • 1/2 c. COLD butter grated
  • 1 c. fresh raspberries
  • 1 egg
  • 3/4 c. milk
  • 1 T. fresh squeezed lemon juice
  • 1/2 c. white chocolate chips
  • 2 T. butter melted


  1. Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Set aside.
  2. Mash with pastry cutter or fork until it resembles coarse crumbs.
  3. Fold in raspberries.
  4. Beat egg, milk, and lemon juice with a fork in a small bowl. Stir into flour/raspberry mixture.
  5. Fold in white chocolate chips.
  6. Gently turn out dough on a generously floured surface and roll into a 12″ round disc with a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. It will be a sticky dough, just flour your hands and work your dough without handling too much.
  7. Cut with cookie cutter. Repeat with remaining dough scraps, working gently to press dough together before cutting again with cookie cutter.

  8. Bake at 400 degrees for 20 minutes on parchment lined baking sheet.Brush with melted butter.

Recipe Notes

TIP: The key to perfect scones is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.