Mary Berry Raspberry and White Chocolate Scones Recipe

These Mary Berry Raspberry and White Chocolate Scones are soft, buttery, and packed with bursts of juicy raspberries and creamy white chocolate chunks. They have a light crumb with crisp golden tops, making them perfect for afternoon tea, brunch, or a simple homemade treat. This recipe is wonderfully easy to prepare, even for beginner bakers, and comes together in under 40 minutes from start to finish. Serve them warm with a little butter or extra cream for the ultimate bakery-style scone experience.

What Are Mary Berry Raspberry and White Chocolate Scones?

Mary Berry Raspberry and White Chocolate Scones are classic British-style fruit scones with a sweet twist. Fresh raspberries add a bright, slightly tart flavour while white chocolate melts into creamy pockets throughout the dough. The texture is tender and fluffy inside with lightly crisp edges, giving you the perfect balance in every bite. They are less sweet than cake, making them ideal with tea or coffee while still feeling indulgent enough for dessert.

Mary Berry Raspberry and White Chocolate Scones Ingredients

For the Scones

• 350g self-raising flour
• 1 tsp baking powder
• 85g cold unsalted butter, cubed
• 50g caster sugar
• 175ml whole milk
• 1 tsp vanilla extract
• 1 large egg
• 120g fresh raspberries
• 100g white chocolate chunks
• Extra flour, for dusting

For the Topping

• 1 tbsp milk, for brushing
• 1 tbsp demerara sugar

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 8 scones

How to Make Mary Berry Raspberry and White Chocolate Scones

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment and place a shelf in the centre of the oven for even baking.
• Mix the dry ingredients: Add the self-raising flour and baking powder to a large mixing bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar.
• Prepare the wet ingredients: In a jug, whisk together the milk, vanilla extract, and egg until smooth.
• Make the dough: Pour the wet mixture into the flour mixture and gently stir with a butter knife until a soft dough forms. Fold in the raspberries and white chocolate carefully so the raspberries do not completely break apart.
• Shape the scones: Turn the dough onto a lightly floured surface and gently pat it into a round about 3cm thick. Use a 6cm cutter to cut out the scones, pressing straight down without twisting.
• Prepare for baking: Arrange the scones on the lined tray with a little space between each one. Brush the tops lightly with milk and sprinkle with demerara sugar.
• Bake the scones: Bake for 12 to 15 minutes until risen and golden on top. The edges should feel lightly firm while the centres stay soft.
• Cool and serve: Transfer the scones to a wire rack and allow them to cool slightly before serving warm with butter, cream, or jam.

Helpful Tips for Perfect Scones

Why are my scones not rising properly?

Make sure your baking powder is fresh and avoid overworking the dough. Keeping the butter cold also helps create a lighter texture.

How do I stop raspberries from making the dough wet?

Use fresh raspberries rather than frozen if possible, and fold them in gently at the end to prevent excess juice leaking into the dough.

Can I use white chocolate chips instead of chunks?

Yes, white chocolate chips work well, though chunks create larger creamy pockets throughout the scones.

Why should I avoid twisting the cutter?

Twisting seals the edges of the dough and can stop the scones from rising evenly. Press straight down and lift cleanly for the best shape.

How do I keep scones soft?

Store them in an airtight container once completely cool. Warming them slightly before serving also helps restore softness.

Serving Suggestions

• Serve warm with clotted cream and raspberry jam
• Pair with freshly brewed tea or coffee
• Add extra melted white chocolate for dessert
• Enjoy with whipped cream and fresh berries
• Serve as part of an afternoon tea spread

Storage Instructions

Room Temperature

Store the scones in an airtight container for up to 2 days. Warm briefly before serving for the best texture.

Refrigerator

Keep refrigerated for up to 5 days in a sealed container. Allow them to come to room temperature or warm slightly before eating.

Freezing

Freeze the baked scones in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat in the oven for a few minutes before serving.

Nutrition Information

• Calories: 320 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Raspberry and White Chocolate Scones Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and buttery raspberry and white chocolate scones with a light crumb and golden tops. Perfect for afternoon tea or a sweet homemade treat.

Ingredients

• 350g self-raising flour

• 1 tsp baking powder

• 85g cold unsalted butter, cubed

• 50g caster sugar

• 175ml whole milk

• 1 tsp vanilla extract

• 1 large egg

• 120g fresh raspberries

• 100g white chocolate chunks

• 1 tbsp demerara sugar

Directions

• Preheat oven to 220°C (200°C fan) and line a baking tray with parchment paper.
• Rub butter into the flour and baking powder until the mixture resembles breadcrumbs.
• Stir in caster sugar.
• Whisk milk, vanilla extract, and egg together in a jug.
• Pour the wet mixture into the dry ingredients and mix into a soft dough.
• Fold in raspberries and white chocolate chunks gently.
• Pat dough to 3cm thickness and cut out scones using a round cutter.
• Brush tops with milk and sprinkle with demerara sugar.
• Bake for 12 to 15 minutes until risen and golden brown.
• Cool slightly on a wire rack before serving warm.

Notes

• Use cold butter for the lightest texture.
• Do not overmix the dough or the scones may become heavy.
• Best served warm on the day of baking.