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Jane’s Patisserie’s White Chocolate Raspberry Scones

A fruity twist on a British classic, these white chocolate and raspberry scones are a treat for all the family. Swap out the fruit for other winning combinations like dark chocolate and strawberries.

From the book


I absolutely love a classic scone, but why not add some flavours? White chocolate and raspberry is a winning combination – so inside a scone it’s even better. Serve the scones with some raspberry jam and clotted cream and you have a perfect marriage of a dessert and scone.

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400g self-raising flour, plus extra for dusting
100g chilled unsalted butter, cubed
1 tsp baking powder
Pinch of salt
50g caster sugar
200ml full-fat milk
2 tbsp lemon juice
150g white chocolate chips or chunks
100g raspberries (fresh or frozen)
1 egg, beaten, for glazing
raspberry jam and clotted cream, to serve


Preheat the oven to 220°C/200°C fan and place a baking tray lined with parchment paper into the oven to preheat.

Tip the self-raising flour, butter, baking powder and salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, you can rub the mixture together with your fingertips to get the breadcrumb texture. Pour the mixture into a large bowl and stir in the caster sugar.

Heat the milk in a pan until it starts to steam – you want it to be warm, but not too hot. Add the warm milk and lemon juice to the bowl and stir with a spatula as it will be very wet at first. Mix the dough as little as possible until it just combines, then add the white chocolate chips and raspberries and fold through a few times.

Sprinkle some extra flour onto a work surface and turn the dough out onto it. Gently roll it out, or press it down until it is about 4cm thick. Using a 5cm cutter, cut out the scones – you will have to re-roll the mixture a couple of times to get them all out of the mix.

Take the tray out of the oven, and arrange the scones on it. Brush the top of the scones with the beaten egg and bake for 10–12 minutes. Leave to cool for about 20 minutes before serving with raspberry jam and clotted cream.

Customise: Frozen raspberries are often easier to handle as there will be less moisture in the dough, but fresh work too! Alternatively, you can use 15g freeze-dried raspberries. You can swap the white chocolate for milk or dark chocolate or swap the raspberries for other berries such as strawberries, blackberries or blueberries. You can also add the zest of 1 lemon for an extra fruity hit!


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From the book: Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats

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