White Chocolate Raspberry Scones

One of my favourite treats!


One of my favourite treats in the city is the white chocolate scone from Duchess Bake Shop, When the world shut down, I thought I’d give them a try at home. While they are no Duchess scone, they’re still pretty darn good!

White Chocolate Raspberry Scones


  • 1 egg
  • 1/2 – 3/4 cup milk (I’ve used buttermilk, vanilla oat milk, 2% milk – all work!)
  • 2 & 1/4 cups all purpose flour / and some extra flour for your work space
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp COLD butter
  • 1/2 cup white chocolate chips or chunks
  • 1/4 cup white chocolate for drizzle
  • 3/4 cup raspberries
  • coconut oil

✖️Preheat your oven to 450 degrees and line baking sheet with parchment

✖️In a small liquid measuring cup, whisk your egg. Add in the milk until you reach 3/4 cup mark (175 ml) whisk to combine. Set aside


✖️Add in milk mixture to flour mixture and gently combine. The key to great scones is not to overmix the dough. I use a spatula to fold everything in. The dough should stick together but look rough and chunky

✖️Lightly flour your countertop work space. Scrape the dough out of the bowl. If you are finding the dough is sticky, add a bit of flour – sometimes the raspberries give off extra moisture and it can cause the dough to get sticky. Alternatively, if your dough is too dry, add a few tsp of milk

✖️Pat and gently shape the dough until it forms a circle, about 1 – 1 1/2 inch thick. Using a sharp knife, cut into 8 triangles. Place on baking tray

✖️Cook for 15-18 mins, until golden brown

✖️Once your scones come out of the oven, let them sit a few mins to cool. Mix up 1/4 cup of white chocolate chips and a small scoop of coconut oil – microwave until melted

✖️Drizzle chocolate over scones. I stick them outside for 5 mins to harden the chocolate then serve!

Delicious xo


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