On our farm I get to be the “bill payer”. I’m pretty sure I ended up with one of the crummy jobs on the farm. Who likes to sit in the house when it’s nice outside and spend money? Not me! Anyway, some of the farm mail comes to my in-laws house. Once in awhile my mother in law delivers the rest of the bills, a pile of receipts and any other junk I need to take care of. The other day she happened to come by while I was making these. She looked in the oven, sniffed around and exclaimed, “What…is…that?” I told her I was attempting to make scones a different way. “That…does NOT…look like scones!” was her reply. See in the west we refer to scones as bits of dough deep fried in oil slathered in honey butter. Which is very tasty! These Raspberry White Chocolate Scones are not fried in oil or slathered in honey butter. Don’t worry, I took the bills and didn’t make her eat a single bite of the unidentifiable mess! 
I must admit, my mother in law missed out because Raspberry White Chocolate Scones are to die for! There is just something about a tender, melt in your mouth pastry, loaded with fresh raspberries and chocolate, topped off with vanilla glaze! In fact, I might be drooling just a little as I’m remembering these scones and writing about them! 🙂 
I’ve made scones before. And they were good. I wanted to learn to make them a quicker way. My kitchen tool addicted self decided to make the scone dough in my food processor. Scones are better if you don’t over mix the dough. I think it’s easier to mix it just a little bit when I’m pressing the pulse button and not trying to actually mix everything together by hand. 
After I mixed the dough together I gently incorporated the raspberries and white chocolate chips in with my hands (my very favorite kitchen tool). I didn’t want the berries to mash too much so I barely mixed them in. I worked like a charm. I’m definitely going the 
Make these soon! Who knows, you might not even have to share! It’s good thing, because you won’t want to! Just like that, I’m off to pay “bill payer” job!
Raspberry White Chocolate Scones
Prep time
Cook time
Total time
I can't even begin to tell you how melt in your mouth yummy these little gems are. They are so easy to make, thanks to the food processor, it's actually possible to serve these Raspberry White Chocolate Scones for breakfast! Holy Yum!
Author: Amy
Recipe type: Bread
Serves: 8
Ingredients
- 2 c. flour
- ¼ c. sugar
- 2 tsp. baking powder
- ¾ tsp. Kosher Salt
- 6 T Butter
- ½ c. half and half (may need an extra 2-3 T)
- 1 tsp. vanilla
- ¾ c. fresh raspberries
- ½ c. white chocolate chips
- course sugar, for sprinkling on top
- Glaze:
- 1 c. powdered sugar
- ¼ tsp. vanilla
- 1½ T milk
- dash salt
Instructions
- Wash raspberries and set in a single layer on a sheet. Freeze while preparing the rest of the recipe.
- Preheat oven to 400 degrees.
- To a food processor add flour, sugar, baking powder and salt. Pulse until combined.
- Dice butter and add to food processor. Pulse until it starts to form pea sized crumbs.
- Add half and half and vanilla. Pulse only until the dough starts to come together. If needed add extra milk.
- Remove dough from food processor and gently add white chocolate chips and raspberries. Most of my raspberries stayed on top of the dough and I was okay with that. You don't want to play with the dough too much.
- Line a baking sheet with parchment paper. Press dough into a disk, about 8-10 inches in diameter. My dough was about ½ inch thick.
- Sprinkle top of dough with sugar.
- Cut dough into 8 wedges. Separate each wedge a little bit.
- Bake for 20-25 minutes.
- Glaze:
- Stir powdered sugar, vanilla, salt and milk together. Add more milk for a thinner consistency or more powdered sugar for a thicker consistency. While scones are hot, drizzle glaze over the top of them.
Elaine Duckett says
October 15, 2014 at 11:25 amI don’t have kids in school, but I do have the two of us that need to get off to work, so I am going to make these for Dad and I. They would also be good to make on a Saturday morning.
Wish I could bring you some bills and eat a scone.
Mom
Amy Engberson says
October 29, 2014 at 9:40 pmYum! You are going to love these! I’m planning on working with this recipe to make it a little healthier!
Jen says
December 13, 2014 at 7:03 amI made these this morning. I didn’t have any white choc. chips though so I had to use dark chocolate. They were delicious and easy. Thanks for the recipe.
Amy Engberson says
December 15, 2014 at 10:17 pmJen, you can’t ever go wrong with chocolate! In my opinion, it doesn’t matter which kind of chocolate you use, as long as you have lots of it!
Char says
February 12, 2015 at 2:14 pmI usually freeze my raspberries, roll the dough out thinner, put the raspberries over half of the dough and then cover with the other dough and smoosh it down.
Amy Engberson says
February 13, 2015 at 5:54 pmThat’s a great idea Char! Since I live an hour from the grocery store, most of my produce is frozen so this will work perfectly for me!
Jelly says
April 21, 2015 at 10:07 amI made these last night! So easy and very yummy! My kids love them and my husband loves them even more. Way better than any coffee house scone I have ever had.
Amy Engberson says
April 23, 2015 at 10:31 amThese scones are so quick and simple to throw together, which makes them totally doable! I’m so glad your family fell in love with them!
Emily says
June 1, 2015 at 6:32 pmI’m going to make these right now but try it with fresh blueberries I picked last week!! Can’t wait to try it.
Nancy Bell says
July 4, 2015 at 1:32 pmOMG!!! These are the best things I have made in a long time. Thanks for sharing this recipe. I have many plans for making these for friends. I did sandwich the frozen raspberries between the dough disks and they turned out beautiful. Love them!!!!
Amy Engberson says
July 8, 2015 at 6:35 pmI love it when readers fall in love with a recipe! I’m so glad you loved these pretty scones!
Becky says
January 19, 2016 at 4:25 pmI don’t have a food processor – do you think this will work just as well if prepared in a bowl with a mixer?
Amy Engberson says
January 22, 2016 at 10:54 amOver mixing when making biscuits makes them tough, so you might not want to use a mixer. If I don’t use my food processor I always use my pastry blender or two knives. I mix just until the ingredients are combined. It works perfectly, sometimes I’m in a hurry and want the food processor to do the work for me!
Cheryl says
January 28, 2018 at 3:20 pmMy very first try at making scones and these were very easy, and they taste amazing! This recipe is a keeper!
Amy Engberson says
January 29, 2018 at 10:47 amYay! So happy you enjoyed them! I love shortcuts and the food processor makes these a cinch to make!
Jennie says
April 5, 2019 at 11:31 amCould I make these into individual round scones? Or would they turn out dry so better to cook them together? If so how long should I cook them? Thanks!
Amy Engberson says
April 5, 2019 at 3:58 pmYes! I think they it would work perfectly to make them in little round scones! They would be super cute! I’d bake them exactly as the recipe instructs, unless the scones are pretty small, then you will need to reduce baking time!