These Raspberry White Chocolate Earl Grey Scones are fragrant with fresh and freeze-dried raspberries and Earl Grey tea flecked throughout. White chocolate adds a little sweetness to the cream scones.
Raspberries and Earl Grey are possibly one of my favourite flavour combinations.
The fragrance from the Earl Grey tea and the fresh tartness from the raspberries complement each other so well, as in my Raspberry Earl Grey Cream Puffs.
Why this recipe works
This recipe is a great way to use up that leftover heavy cream you've got in the fridge.
Using a food processor easily cuts the butter into the flour mixture, saving time and effort.
I love the combination of using fresh and freeze-dried raspberries in this recipe.
Since fresh raspberries can bleed into the dough and make it moist, using freeze-dried raspberries adds that raspberry flavour without additional moisture.
Ingredients you'll need
- all-purpose flour: regular flour works fine here
- baking powder: acts as a leavener and gives the scones lightness
- granulated sugar: adds a little sweetness to the dough
- Earl Grey tea: I used 2 tea bags; you can use loose leaf tea if you have that on hand
- salted butter: cold, cubed if you like, but you can leave it in a chunk too since we're using the food processor
- fresh raspberries: pat dry
- freeze-dried raspberries: you can find these at gourmet and health food stores, or online
- white chocolate: I used chips, but you can use chopped chocolate chunks too
- heavy cream: with at least 36% milkfat (MF)
How to make them
Make the scones:
In a food processor, combine flour, baking powder, granulated sugar, Earl Grey tea and butter.
Pulse a few times until the the mixture resembles coarse breadcrumbs.
Dump the mixture into a bowl and fold in the fresh raspberries, freeze-dried raspberries and white chocolate chips.
Make a well in the centre and pour in the heavy cream.
Use a spatula to gently fold in the cream into the mixture until just combined, taking care not to overmix.
Dump the mixture onto a large piece of parchment paper and pat into a square about 6" by 6" in diameter.
Wrap it up and place into the fridge to rest for 15 minutes.
Preheat oven to 400F.
Lightly dust the scone dough with flour.
Dust a sharp knife with flour and slice on a diagonal to create 4 triangles.
Place the scones onto a parchment-lined baking sheet and brush the tops with cream.
Bake the scones at 400F for 18-20 minutes.
Remove from oven and transfer to a wire rack to cool.
Make the glaze:
In a small bowl, mix together heavy cream, powdered sugar and vanilla extract.
Adjust with additional powdered sugar or milk to your desired consistency.
Drizzle the glaze over the tops of the scones.
Sprinkled crushed freeze-dried raspberries over the top.
Enjoy the scones on the same day.
FAQs, tips & troubleshooting
What can I use if I don't have a food processor?
If you don't have a food processor, you can still make the recipe.
Use a pastry cutter or a fork to cut the butter into the flour, until it resembles course crumbs and proceed with the recipe.
My scone dough is wet.
A little moisture is fine.
The fresh raspberries will bleed a little into the dough.
Make sure the raspberries are dry before adding them into the flour.
Take care not to smash the raspberries while folding it into the flour.
Dust the work surface and the scone dough with a little flour to make it easier to work with.
Do I need to chill the dough?
It's best to chill the dough just for a few minutes, to let the flour absorb any moisture and let the glutens rest.
However, you can proceed without chilling with no issues.
Can I cut them into circles instead?
Of course, you can use a round cookie cutter and cut out round shapes.
How to enjoy & store
Enjoy the Raspberry White Chocolate Earl Grey Scones freshly made.
Store the scones at room temperature for up to 1 day.
You can store unglazed scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days.
How to reheat
Reheat the scones in a 350F oven for 8-10 minutes, until warmed through.
You can use a microwave to reheat the scones in a pinch, however, note that the glaze on the scones will melt and the texture of the scone will not be as light and flaky.
Other recipes you may like
Be sure to check out these recipes:
Raspberry Earl Grey Cream Puffs
Matcha Almond Scones with Bergamot Glaze
Raspberry Rose Lychee "Ispahan" Croissant
Chocolate-Dipped Earl Grey Shortbread Cookies
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Raspberry White Chocolate Earl Grey Scones
- food processor
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 120 g all-purpose flour
- ½ tablespoon baking powder
- 15 g granulated sugar
- 2 bags Earl Grey tea or loose leaf
- 40 g salted butter cold
- ½ C fresh raspberries pat dry
- ¼ C freeze-dried raspberries
- ¼ C white chocolate chips
- 125 ml heavy cream + extra for brushing the tops
- 1 tablespoon heavy cream or milk
- 3-4 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Make the scones:
- In a food processor, combine flour, baking powder, granulated sugar, Earl Grey tea and butter.
- Pulse a few times until the the mixture resembles coarse breadcrumbs.
- Dump the mixture into a bowl and fold in the fresh raspberries, freeze-dried raspberries and white chocolate chips.
- Make a well in the centre and pour in the heavy cream.
- Use a spatula to gently fold in the cream into the mixture until just combined, taking care not to overmix.
- Dump the mixture onto a large piece of parchment paper and pat into a square about 6" by 6" in diameter.
- Wrap it up and place into the fridge to rest for 15 minutes.
- Preheat oven to 400°F/204°C.
- Lightly dust the scone dough with flour.
- Dust a sharp knife with flour and slice on a diagonal to create 4 triangles.
- Place the scones onto a parchment-lined baking sheet and brush the tops with cream.
- Bake the scones at 400°F/204°C for 18-20 minutes.
- Remove from oven and transfer to a wire rack to cool.
Make the glaze:
- In a small bowl, mix together heavy cream, powdered sugar and vanilla extract.
- Adjust with additional powdered sugar or milk to your desired consistency.
- Drizzle the glaze over the tops of the scones.
- Sprinkled crushed freeze-dried raspberries over the top.
- Enjoy freshly made.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Adapted from Tyler Florence.
Raymund | angsarap.net
Ohhh my those scones looks good! Definitely no need for butter on those beauties
Thank you Raymund! Such a great way to use up leftover heavy cream 🙂
Fabolous combination of raspberries and Earl Grey !!!!!
Thank you Davorka! 🙂 I love my earl grey tea and raspberries!
David @ Spiced
Oh I love scones! They are just such the perfect accompaniment to a mug of tea or coffee. This raspberry + tea combo sounds fantastic. I keep saying I want to bake more with tea, but I just haven't done it yet. Great inspiration with this recipe!!
Hope you give them a try David! Raspberries with earl grey in these scones is just heavenly!
Katherine | Love In My Oven
Those raspberries really pop don't they!? I can just picture myself making a batch of these on the weekend to go with some tea!
Thank you Katherine! The flavour of the raspberries really goes well with earl grey 🙂
These scones look delicious Michelle. It's only occassionally that I have any heavy cream leftover (we call it double cream here in the UK). That's when I'm making a cheesecake! But at least I now know what to do with that leftover cream!!
Thanks Neil! Cheesecake is a great way to use up cream too! 🙂
Heidi | The Frugal Girls
Your gorgeous scones look absolutely divine! Plus, with just 20 minutes of prep, these fresh baked scones are better than anything at the store.
Ben | Havocinthekitchen
Raspberries and white chocolate are already a wonderful flavour combination, but the addition of Earl grey elevates it to a totally new level. They scones look terrific!
Thanks Ben, you'd love these for sure! 🙂
Healthy World Cuisine
We love earl grey. Adding the slight tart berries and sweet white chocolate is a perfect pairing. Teatime just got more delicious.