Mary Berry Raspberry and White Chocolate Scones Recipe

These Mary Berry Raspberry and White Chocolate Scones are soft, buttery, and packed with juicy raspberries and sweet white chocolate chunks. They have a light, tender crumb with a delicious balance of fruity freshness and creamy sweetness in every bite. Despite looking bakery-worthy, they are surprisingly simple to make and suitable for beginner bakers. From start to finish, the recipe takes around 35 minutes, making it perfect for afternoon tea, weekend baking, or a special breakfast treat.

Ingredients

For the Scones

350g self-raising flour
1 tsp baking powder
85g cold unsalted butter, cubed
50g caster sugar
175ml milk
1 tsp vanilla extract

For the Filling

120g fresh raspberries
100g white chocolate chunks

For the Topping

1 medium egg, beaten for glazing
Extra flour for dusting

How to Make Mary Berry Raspberry and White Chocolate Scones Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment and place a shelf in the centre of the oven.
Mix the dry ingredients: Place the self-raising flour and baking powder into a large bowl. Stir together until evenly combined.
Rub in the butter: Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add the sugar and filling: Stir in the caster sugar, white chocolate chunks, and raspberries. Mix gently to avoid crushing the fruit.
Make the dough: Mix the milk and vanilla extract together. Pour into the bowl and stir until a soft dough forms.
Shape the dough: Transfer the dough to a lightly floured work surface. Gently pat it into a round about 3cm thick.
Cut the scones: Use a round cutter to cut out the scones. Gather any scraps and repeat until all the dough is used.
Glaze the tops: Arrange the scones on the prepared tray and brush the tops with beaten egg.
Bake: Bake for 12 to 15 minutes until the scones are well risen and lightly golden on top.
Cool and serve: Allow the scones to cool on a wire rack for 10 minutes before serving warm or at room temperature.

Tips

How Do I Keep The Raspberries From Breaking Up?

Fold the raspberries into the dough gently and avoid excessive mixing. This helps maintain their shape and prevents the dough from becoming wet.

Why Are My Scones Dense?

Overworking the dough can make the scones heavy. Mix only until the ingredients come together.

Can I Use Frozen Raspberries?

Yes. Add them directly from frozen without thawing to reduce excess moisture.

How Do I Get A Good Rise?

Use fresh baking powder, keep the butter cold, and avoid twisting the cutter when cutting out the scones.

Serving Suggestions

Serve warm with clotted cream.
Enjoy with a cup of tea or coffee.
Add raspberry jam for extra fruit flavour.
Dust lightly with icing sugar before serving.
Include them as part of an afternoon tea spread.

Storage

Room Temperature

Store the scones in an airtight container for up to 2 days. They are best enjoyed within the first day.

Refrigerator

Keep in a sealed container for up to 5 days. Allow them to come to room temperature before serving or warm briefly in the oven.

Freezing

Freeze cooled scones in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Nutrition

Calories: 295 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Sodium: 210mg

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

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Add them straight from the freezer to avoid excess moisture.

Can I make the dough ahead of time?

Yes, prepare the dough and refrigerate it for up to 12 hours before baking.

What type of white chocolate works best?

Good-quality white chocolate bars chopped into chunks provide the best flavour and texture.

Can I freeze unbaked scones?

Yes, freeze them on a tray until firm, then transfer to a freezer bag and bake from frozen with a few extra minutes added.