Raspberry and White Chocolate Scone

raspberry and white chocolate scone

I first encountered a raspberry and white chocolate scone at the local coffee shop. It was delicious and my mouth was in ecstasy. After I had eaten it a couple of days in a row, and found my desire for it unabated, I decided to try to replicate it. I think I have been successful.

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/4 cup butter
  • 1 cup frozen raspberries (you can use fresh, but they get crushed)
  • 1/4 to 1/2 cup chopped white chocolate
  • 1/2 cup milk

Preheat oven to 400F. Combine the first four ingredients, and cut the butter into the flour mixture. Or rub it in with your fingers. When it resembles fine cornmeal, stir in the raspberries and chocolate, then stir in the milk to make a soft dough. Turn the dough onto a lightly floured bread board, and knead lightly for a minute or two. You can either roll it out, and cut it into rounds, or you can press it into a large single scone. Place on ungreased cooking sheet. Brush with milk, and sprinkle lightly with sugar. If making a large round, cut partway through into 8 wedges. Bake for 15-20 minutes, testing with a fork.


Makes 1 dozen at 4 points each, or 8 wedges at 6 points each.

You can substitute other fruit and chocolate combinations, such as cherry and dark chocolate, chopped dried apricots and white chocolate, grated lemon rind and white chocolate, grated orange rind and milk chocolate. If using orange or lemon rind, you do not need a cup…just 1-2 tablespoons.


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