RECIPE

Raspberry and White Chocolate Scones Recipe

Our iconic flavour duo is back and tastier than ever. These special scones are crispy, creamy, soft, buttery and bursting with sweet flavour!

20 November, 2025

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We’ll be the first to admit that we’re a little obsessed with this flavour pairing. And yes, we’ve made Milkybar® white chocolate and raspberry cheesecake, cookies, blondies and muffins, but guess what? We’re not done yet! Not even close! So, gather round, fellow fans of this tart and creamy flavour duo, because today we’re knocking up some raspberry and white chocolate scones. Firm on the outside, velvety in the middle and oozing with melty Milkybar® and juicy raspberries, these scones will be snapped up at any party.

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Why You’ll Love These Raspberry and White Chocolate Scones

There’s never a bad time for a cuppa and a scone, and our raspberry and white chocolate scones make any occasion feel like a celebration. They’re creamy and sweet with the tart bite of fresh raspberries all wrapped in a crispy yet soft scone. Serve them warm out of the oven and you’ll be the queen of the tea party!

How to Store

Scones are best eaten fresh, but you can store them in an airtight container for 2-3 days. For the best eating experience, reheat the scones in the microwave for a few seconds, then slice and serve immediately. You can also freeze the scones in an airtight container for up to three months. To defrost, leave the container in the fridge overnight or at room temperature for 3-4 hours. Reheat the scones before serving.

Serving Suggestion

Our raspberry and white chocolate scones have a delicious balance of Milkybar® and berry flavour, but feel free to embellish them your own way! A teaspoon of honey, tablespoon of cream or a pat of butter – and let’s not forget the bittersweet contrast of a good marmalade. Whichever direction you steer your scones in, they’re sure to make every occasion from brunch and lunch to picnics and afternoon tea that much tastier.

You will need

A baking tray
Baking paper
Rolling pin
A scone cutter or upcycled, clean tin
Pastry brush

Ingredients

450g self-raising flour
110g cold butter baking spread, cubed
1 tbsp caster sugar
1 large egg
200ml semi-skimmed milk
1½ tsp vanilla extract
100g fresh or frozen raspberries
90g Milkybar®, chopped
1 beaten egg + a pinch of salt, whisked (for brushing the tops)

Milkybar White Chocolate Sharing Bar 90g

Each scone typically contains:

Energy 1108kJ 264Kcal 13%
Fat 10.4g 15%
Saturates 4.1g 21%
Sugars 7.0g 8%
Salt 0.56g 9%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1496kJ/357kcal

Method

Preheat oven to 220°C/200°fan/gas 7. Line a large baking tray with baking paper.
Rub the flour and buttery baking spread together in a bowl until it resembles breadcrumbs.
Stir in the sugar, then gently fold in Milkybar® chunks and raspberries.
Whisk the egg, milk and vanilla, then pour into the flour mix. Use a silicone spatula or wooden spoon to combine and bring the dough together until just combined with no dry flour left in the bowl.
Turn the dough onto a well-floured surface and knead it very briefly just to bring the dough together. Dust your work surface again if needed, then roll out the dough to 3-5cm thickness. Use the scone cutter – or an upturned glass or narrow mug – to punch out the scones, preferably in one motion. The raspberries make the dough a little sticky, so flour your work surface and rolling pin as needed.
Reshape the dough scraps gently as needed, then reroll and continue cutting.
Pop the scones onto your prepared tray and brush the tops with egg wash. Place the tray into the fridge for 15 minutes to chill. This helps chill the butter before baking which helps with the rise.
Brush the tops again with egg wash and pop the tray into the oven.
Bake for 15 minutes, until golden and risen.
Cool slightly and enjoy while still a little warm and melty!

Top Tips

As simple as they are, the humble scone can be a tricky customer! The secret to a great scone comes down to gentle dough handling. Overwork it, and your scones will be tough. Twist the cutter and you’ll damage the edges, which will affect the rise as they bake. So, take care with each step. Just mix the dough until it comes together. Roll it evenly and punch out as many scones as you can before rerolling the scraps. With a little patience and love, your scones will be the talk of the town.

Questions

Can I use frozen raspberries?

Fresh or frozen, both will do! Just remember to keep the berries frozen so they don’t turn to mush as you fold them into the mixture.

How do I stop the raspberries from sinking?

Scone dough is a little denser than cake mixture, so sinking raspberries shouldn’t really be a problem.

What is the secret to making good scones?

If you mix and handle your dough gently, cut out scones with clean lines and bake for 15 minutes, you and your scones should be golden.

What is the 15-minute rule for scones?

The general rule of thumb for scones is that 15 minutes in the oven is just the right amount of time to bake them to a light golden colour without drying them out.