Raspberry white chocolate scones are soft and fluffy, bursting with fresh raspberries. They’re an easy make-ahead breakfast to eat on the go.
Starting in April, Madison has America’s largest producers-only farmers’ market. When the weather is nice, it’s the perfect time to take a stroll around the capital square and pick up some fresh produce and baked good.
There’s a stand that makes amazing scones. Anywhere from using all the butter and sugar to super healthy scones.
Their stand is always busy with people picking up a fresh scone to eat as they walk the farmer’s market.
These raspberry white chocolate scones have been inspired by said stand.
Healthy Raspberry Scone Batter
I’ve always been a sucker for fresh raspberries. I love their sweet, yet tart flavor. The way the juices just burst in your mouth.
They’ve always been a go-to of mine for baking, because they seem to only get sweeter and more delicious in baked good.
Case-in-point, these raspberry white chocolate scones.
The batter itself is healthy. Starting with white whole wheat flour. It gets punched up a notch with the addition of cinnamon.
I love the little pop of flavor the cinnamon lends to these fluffy scones.
These scones are made with both raw cane sugar and pure maple syrup, for a refined sugar free batter.
I did use just a little bit of butter in this recipe, which spread among 8 scones makes me still consider this recipe healthy.
For additional fat, which creates that melt in your mouth scone, coconut milk.
Raspberries and Chocolate, the Perfect Pair
Now, if you want to be a super stickler about the health factor of these raspberry white chocolate scones, you’re going to need to omit the white chocolate.
But…I would totally advise against this.
There’s something about the combination of fresh raspberries and white chocolate that just take these scones to the next level.
There’s only a 1/2 cup of white chocolate chips in the entire recipe. So I would say you’re still on a healthy track with these babies.
Freezer Friendly Scones
These scones have almost a cake-y texture to them, rather than your traditional crispy on the outside, soft on the inside scone.
I still found them extremely delicious, and hard to stop at just one bite.
Plus, these scones make for the perfect freezer-friendly breakfast.
Simply place a cooled raspberry white chocolate scone in a single sandwich Ziploc bag. Place all the individual bags in a large freezer friendly Ziploc.
The night before, pull out a single bag, or two {if you’re willing to share}, and let thaw on the counter.
Grab and go on your way out the door and enjoy a healthy breakfast that’s perfect for spring and summer. Okay, let’s be honest. Really any time of year these scones should be on your breakfast list.
Looking for more freezer friendly breakfast ideas? Check these out:
Healthy Peanut Butter Granola Cups
Baked Chocolate Protein Donuts
- 2 ½ cups white whole wheat flour sifted
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 tsp. cinnamon
- ⅓ cup raw cane {turbinado} sugar
- ¼ cup {½ stick} cold butter cubed
- ⅓ cup pure maple syrup
- 1 tsp. vanilla
- 1 can {13.5 oz} full fat coconut milk*
- 6 oz fresh raspberries
- ½ cup white chocolate chips
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Preheat oven to 350°F and line a large cookie sheet with parchment paper and spray paper with baking spray.
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In a large bowl, sift together flour, baking powder, salt and cinnamon. Stir in the sugar.
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Pour mixture into the bowl of a food processor. With the food processor running, drop the cubed butter through the feed chute until a crumbly texture forms.
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In a liquid measuring cup stir together the pure maple syrup, vanilla and coconut milk. With the food processor still running, slowly pour the mixture through the feed chute until the dough just starts to come together.**
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Return the dough back to large bowl the flour was in.
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Fold in raspberries and white chocolate chips into the dough.
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Spoon about a half cup of dough onto the prepared baking sheet and sprinkle with additional sugar, if desired.
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Bake for 30-35 minutes until golden brown. Remove and place cookie sheet on a wire rack to cool.
*Note: must be full fat. This mimics the fat of heavy cream to make a soft crumbly texture. Make sure to shake the can vigorously to get the coconut cream to mix into the milk.
**Note: don’t overmix the dough. This could lead to it spreading while baking. If your dough does spread, don’t worry. Just bake a few additional minutes until it’s nice and golden brown.
Note: these scones freeze really well. Once cooled, place each scone in an individual Ziploc bag. Place all individual bags in a freezer Ziploc and freeze. When ready to eat, pull out a scone the night before to thaw.
Note: if you want no refined sugar, omit the white chocolate chips from the batter.
