Raspberry & White Chocolate Scones

I know many people who find the thought of making their own scones a little scary.

Well if that’s you, this recipe is a great place to start.

You can’t really go wrong with these. They don’t need to be perfectly high, round or smooth on top like we often see with store-bought scones. In actual fact, these scones work best being a little thinner than usual and having a fairly rustic shape.


The main thing to remember when making scones is to ‘be gentle’ when mixing all the ingredients together. Using a knife instead of a spoon to mix the dough, is the best way to incorporate everything without over working the dough.

This recipe works best when you gently pat the dough into a rectangle shape and then score the dough with a sharp knife into 9 equal portions, without cutting all the way through.

Once they are cooked and have cooled slightly, you finish cutting through each portion and gently pull them apart from each other.

These are just gorgeous eaten fresh out of the oven, but will last 2 days in an airtight container. You can reheat in the microwave if you want them warm again.

I read about the original idea for these scones on an American recipe website called www.rockrecipes.com


(makes 9 scones)

1 1/2 cups plain flour

3 teaspoons baking powder

1/4 cup castor sugar

75gm cold butter, cubed

100gm white choc, chopped

1/2 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

125gm fresh or frozen raspberries
(frozen is actually best as they will hold their shape better)


Rub the cold butter into the dry ingredients using your fingers until you have a ‘clumpy sand-like’ mixture. It’s okay if you still have small clumps of butter.

(If you have a food processor, you can use this for this stage instead, and then tip into a medium size bowl and finish the recipe.)

Add in the chopped white chocolate.

Add the wet ingredients, mix gently with a knife, using a ‘cutting’ motion and then finish bringing it all together with your hands till it’s just combined.

Gently mix through raspberries.

Press into a rectangle and place on tray lined with baking paper.

Bake at 180 degrees celsius for 25-30mins till golden.

Cool slightly before cutting.

Store in an airtight container for up to 2 days.

2 thoughts on “Raspberry & White Chocolate Scones

  1. Yesterday I headed to the local bazar to get a few buckets of raspberries to make some jam and freeze some portions for the winter. I was horrified and just a little devastated to find they were all gone as of 2 days prior! I had been waiting in recent weeks for the price to drop, which it does toward the end of the season, but it looks like I missed out. There is however a second season for raspberries, and in about 6-8 weeks, they should be in the bazar again and for the equivalent of $1.50 per kilo I will be sure to get some and give this recipe a go! Sounds delicious Emma, and I think I could personally sit and devour all 9 straight from the oven, before I finished my cup of tea! YUM!

    1. Oh WOW Lara – $1.50 per kilo for raspberries is totally worth the wait! That price is incredible. We are a family a raspberry lovers, and with the prices so high at the moment, I buy a punnet and put it to the back of the fridge where I ration them out. A few of my boys would eat a punnet at a time if I let them. Can’t wait to hear if you get to make these and what your family thinks of them. Much love to you all xx

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