Raspberry-White Chocolate Dream Scones

Sweeten Your Valentine's Day with Raspberry-White Chocolate Dream Scones 

Raspberry-White Chocolate Dream Scones

With Valentine’s Day just around the corner this Friday, there’s no better way to celebrate than with a batch of Raspberry-White Chocolate Dream Scones. These heart-shaped treats are the perfect way to show love—whether you’re surprising your partner with breakfast in bed, treating your kids to a sweet start to the day, or bringing a special homemade gift to a friend. The combination of vibrant raspberries and creamy white chocolate creates a romantic flavor pairing, while the buttery, flaky texture makes them simply irresistible.

Baking these scones is a heartfelt way to say "I love you." The dough comes together quickly with simple ingredients, and cutting them into adorable heart shapes makes them extra festive. The raspberries create naturally beautiful pink and red hues, making them the perfect Valentine’s treat without any artificial coloring. Whether you serve them warm with a drizzle of white chocolate, a dusting of powdered sugar, or simply as they are, they’re guaranteed to bring a smile to anyone’s face.

One of the best things about this recipe is how effortlessly it comes together with a handful of pantry staples. The key is working with cold butter, which creates that irresistible flaky texture, and handling the dough as little as possible to keep the scones light and tender.

These scones aren’t just for breakfast—pair them with a cup of tea for a cozy Valentine’s afternoon, or wrap them up in a cute box as a homemade edible gift. This Valentine’s Day, skip the store-bought chocolates and bake up something truly special, straight from the heart! ❤️

Enjoy!

What Ingredients do I need?

Refrigerated:

• Butter
• Egg
• Milk

Produce:

• Fresh raspberries

Baking & Pantry Staples:

• All-purpose flour
• Baking powder
• Salt
• Sugar
• White chocolate chips

Substitutions and Variations

Substitutions:

• Butter → Unsalted Margarine or Coconut Oil (solid form) – Keeps the flaky texture, but butter gives the best flavor.

• Milk → Half-and-Half, Heavy Cream, or a Non-Dairy Alternative (like Almond or Oat Milk) – Stick with a creamy option for the best results.

• White Chocolate Chips → Chopped White Chocolate Bar or Yogurt Chips – Keeps the sweet and creamy element.

• All-Purpose Flour → Pastry Flour or a 50/50 mix of All-Purpose and Whole Wheat Flour – For a slightly lighter texture.

• Fresh Raspberries → Frozen Raspberries (Used Straight from the Freezer) – Prevents them from breaking apart too much in the dough.

Variations

• Dark Chocolate Raspberry Scones – Swap the white chocolate chips for dark chocolate chips or chunks for a richer, slightly less sweet flavor.

• Lemon Raspberry Scones – Add zest of one lemon to the dough for a bright, citrusy twist that enhances the raspberries.

• Strawberry-White Chocolate Scones – Replace raspberries with chopped fresh or frozen strawberries for a slightly milder berry flavor.

• Glazed Raspberry-White Chocolate Scones – Drizzle with a simple powdered sugar glaze or melted white chocolate after baking for extra sweetness.

Kitchen Tips and Notes

• Keep the Butter Cold – Cold butter is key to achieving a flaky, tender texture. If the butter starts to soften, pop the dough in the fridge for a few minutes before shaping.

• Handle the Dough Gently – Overmixing or kneading too much can make the scones dense and tough. Mix just until combined for the best results.

• Flour Your Work Surface & Cutter – The dough is sticky, so lightly flour your hands, rolling pin, and cookie cutter to make shaping easier.

• Shape Alternatives – Don’t have a heart-shaped cutter? Simply pat the dough into a round disc and cut into wedges for a classic scone look.

• Bake Until Golden – Keep an eye on the oven; scones should be lightly golden on top and firm to the touch when done.

• Serve Fresh & Warm – These scones taste best right out of the oven but can be stored in an airtight container for up to 2 days. Reheat briefly for that fresh-baked warmth.

     EQUIPMENT YOU MAY NEED     

• Mixing Bowls – One large for dry ingredients, one small for wet ingredients.
• Pastry Cutter  – To cut cold butter into the flour mixture.
• Measuring Cups & Spoons – For accurate ingredient measurements.
• Whisk – To mix the egg and milk together.
• Wooden Spoon – For gently folding in raspberries and chocolate chips.
• Heart-Shaped Cookie Cutter – To cut out festive scones.
• Baking Sheet – To bake the scones evenly.
• Parchment Paper – To prevent sticking and ensure easy cleanup.
• Wire Cooling Rack – For cooling the scones after baking.

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Raspberry-White Chocolate Dream Scones 

makes 12 scones

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons sugar
3/4 cup butter, cold
1 pint raspberries
1 egg
1 cup milk
1/2 - 3/4 cup white chocolate chips

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the raspberries and white chocolate chips and mix.

Add the milk and egg to a measuring cup and whisk to combine.  Add to the dry ingredients and mix just until combined and everything is moistened.  Mixing too much will create tough scones and break up the raspberries.   Note:  you will find that the raspberries may break up somewhat as they are very delicate.  Try to mix carefully.

Remove the dough to a generously floured work surface and knead just til it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a heart shaped cookie cutter.  

Place the scones on a parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.