Raspberry Scones with White Chocolate

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Raspberry & chocolate scones

Scones are a favorite of mine for breakfast or brunch.  The seem mildly sweet which makes them lighter in my mind.  They are wonderful plain served with jam, or with a variety of additions that might include fresh fruit,  dried fruit, nuts, spices, pumpkin and even chocolate chips.

I’m constantly searching for the perfect scone recipe. Once I found a recipe I loved it look a lot of sampling before I could narrow down my favorite additions.  The finalists are raspberry, or blueberry combined with white chocolate chips.

The first time I tried raspberries I knew the flavor was a winning selection.  I had a batch of them hidden away in the freezer.  I tossed them in, mixing as gently as possible, and they baked up wonderfully.

The second batch I used raspberries fresh from the market.  The taste was still delicious, but I found they do break apart in the dough.  That actually spreads the raspberry flavor throughout the scone.
White chocolate isn’t needed, but it does add a lovely, rich sweetness.  Blueberries are always among my favorites too, and they also go very well with white chocolate chips.

Scone first became popular in Scotland and Britain.  First made as a flat, round cake, it was called a bannock in Scotland. Once cut into triangles it became a scone.  They are often shaped like our baking powder biscuits, with fruit or flavoring added.  Personally I’d always wanted to make a bannock.  Turns out I have.


Click here for the full recipe



Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Alzheimers HQ and Simple Living Ideas

Author: Jackie Jackson

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