Mary Berry Raspberry and White Chocolate Scones Recipe

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These raspberry and white chocolate scones are tender, lightly crumbed, and studded with pockets of melting chocolate and juicy fruit. They have a gentle sweetness balanced by the freshness of raspberries, making them perfect for afternoon tea or a relaxed weekend bake. This is an easy, forgiving recipe suitable for beginners, with a total time of about 35 minutes from start to finish. Best served warm, they feel special without being fussy.

Ingredients

For the scones

350 g self-raising flour, plus extra for dusting
1 tsp baking powder
85 g cold unsalted butter, diced
50 g caster sugar
150 g fresh raspberries
100 g white chocolate chips or chopped white chocolate
175 ml full-fat milk
1 tsp vanilla extract

For glazing

2 tbsp milk

How to Make Mary Berry Raspberry and White Chocolate Scones Recipe

Prepare the oven: Preheat the oven to 220°C (200°C fan). Line a large baking tray with baking parchment and set aside.
Mix the dry ingredients: Sift the flour and baking powder into a large bowl. Add the cold butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
Add fruit and chocolate: Gently fold in the raspberries and white chocolate, taking care not to crush the fruit too much.
Bring the dough together: Mix the milk and vanilla, then pour it into the bowl. Use a knife to bring everything together into a soft dough. If it feels dry, add a teaspoon of milk at a time.
Shape and cut: Turn the dough out onto a lightly floured surface and gently bring it together. Pat it out to about 2.5 cm thick. Cut into rounds using a fluted cutter, pressing straight down without twisting.
Bake: Place the scones on the prepared tray, brush the tops lightly with milk, and bake for 12 to 15 minutes until risen and lightly golden.
Cool and serve: Transfer to a wire rack and allow to cool slightly. Serve warm or at room temperature.

Tips

How do I keep the raspberries from bleeding?

Use firm, fresh raspberries and fold them in gently at the end. Avoid overworking the dough.

Why are my scones not rising well?

Make sure your baking powder is fresh and that the dough is handled lightly. Twisting the cutter can also prevent a good rise.

Can I use frozen raspberries?

Yes, but do not thaw them. Add them straight from frozen and expect a little extra moisture.

How do I get soft scones?

A soft dough and a hot oven are key. If the dough feels stiff, add a splash more milk.

Serving Suggestions

Serve with clotted cream or lightly whipped cream
Add a spoon of raspberry jam for extra fruitiness
Enjoy with a pot of strong black tea or coffee

Storage

Room temperature

Keep in an airtight container for up to 2 days. Rewarm gently before serving.

Refrigerator

Not recommended, as chilling can dry out the scones.

Freezing

Freeze baked, cooled scones for up to 3 months. Defrost at room temperature and warm in the oven before serving.

Nutrition

Calories: 285 kcal
Carbohydrates: 38 g
Protein: 6 g
Fat: 12 g
Saturated fat: 7 g
Sodium: 180 mg

Nutritional values are approximate and provided as a guide only.

FAQs

Can I make these scones ahead of time?

Yes, you can bake them earlier in the day and warm them briefly before serving.

Can I replace white chocolate with milk or dark chocolate?

Yes, though white chocolate gives the softest contrast to the raspberries.

What size cutter should I use?

A 5 cm round cutter works well for evenly sized scones.

Can I make these without vanilla?

Yes, the scones will still be lovely, though vanilla adds a gentle background flavour.