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Raspberry White Chocolate Earl Grey Scones

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.
Course Breakfast, Brunch, Dessert
Cuisine American, British
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 419kcal
Author Michelle


  • food processor



  • 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.


Calories: 419kcal | Carbohydrates: 44g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 258mg | Potassium: 132mg | Fiber: 2g | Sugar: 18g | Vitamin A: 777IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 2mg