because what is life without good food?

Berry White Chocolate Scones

Raspberry White Chocolate Scones

There is a local coffee shop in our town that makes the best raspberry white chocolate scones. They only serve them on weekend mornings and if you don’t get there early enough, you won’t get a scone because they ALWAYS run out of them.

I used to crave those scones, and I would seriously pout if they ran out of them. It was funny though, my kids would not even touch them. They “didn’t like scones”, but they had never even tried them.

This recipe changed everything. Now I make scones at home, and I don’t know how I ever even got them to try them, but my kids both love them (although my son has now decided he likes them plain, without berries or chips, so often I mix up the batter without berries or chips and take half of it and shape up some vanilla scones just for him). I pick mulberries and freeze them just to make these scones in the middle of winter when we’re dying for a taste of summer. My family, my friends, my neighbors all know me for these scones.

I’ve made these scones many, many times and I have tried both raspberries and mulberries in the recipe. I’ve found that raspberries tend to fall apart, but mulberries hold their shape. My friend tried them with blueberries and she said that was really good. I wonder how they would be with cranberries? That would be lovely to make for the holidays, wouldn’t it?

These scones are the perfect thing for a lazy Sunday morning like today.

Mulberry White Chocolate Scones

Berry White Chocolate Scones

Adapted from Dannon’s Summer Berry Scones

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/4 cup granulated sugar
  • 6 tablespoons chilled butter, cut into little pieces
  • 2 cups berries (mulberries, raspberries, blueberries)
  • 1 egg
  • 3/4 cup vanilla yogurt (or plain yogurt)
  • 1 t. vanilla extract
  • about 1/2 c. white chocolate chips (or more to taste)
  • 2 tablespoons coarse sugar


  1. Preheat oven to 400 degrees.
  2. In a bowl combine flour, baking powder, baking soda and salt.
  3. Stir in sugar.
  4. Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
  5. Stir in berries.
  6. In a separate bowl combine egg and yogurt and mix until blended.
  7. Stir into flour mixture and mix until just blended (dough will be soft and wet).
  8. Turn onto a floured surface and knead lightly 3-4 times. Pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges and place on a cooking sheet. Sprinkle scones with the coarse sugar.
  9. Bake scones for 12-14 minutes or until golden brown.

Mulberry White Chocolate Scones

This recipe was featured on Home Savvy A to Z Homemade Monday:

19 responses

  1. I love love scones. There’s nothing best in the morning than a freshly baked scone and a cup of tea! Berries and chocolate – delish!!

    November 13, 2011 at 4:42 pm

    • Ann

      Oh me too! They are just the best thing for breakfast with your tea or coffee.

      November 13, 2011 at 5:11 pm

  2. janet thornton

    do u have a recipe for vanilla scones

    November 13, 2011 at 5:08 pm

    • Ann

      Janet: yes, just make this same recipe without the berries! It makes a really nice vanilla scone. You can add a little more vanilla if you like too.:)

      November 13, 2011 at 5:11 pm

  3. These look so good! I did a cranberry white chocolate scone a couple of weeks ago YUM.

    November 13, 2011 at 6:21 pm

  4. They look scrumptious! I have made white choc. raspberry muffins before and they are yummy, so I can only imagine how yummy these are!! And fresh baked pastries with a cup of hot coffee on a saturday morning just can’t be beat, can it?!

    evie @ brown paper packages

    November 14, 2011 at 9:43 am

    • Ann

      Thank you Evie! Yes, they are scrumptious.:)

      November 14, 2011 at 10:05 am

  5. Sharon Douglas

    Looks delish, will try. Don’t see the chocolate though??? :)…. which is ok, not a fan of white chocolate.

    November 14, 2011 at 10:02 am

    • Ann

      Yes, there are white chocolate chips in there, but if you don’t like white chocolate, you can certainly leave them out! (Or use regular chocolate chips instead … we have done that too. I just prefer the white chocolate with the berries, personally.)

      November 14, 2011 at 10:04 am

  6. Looks great,i’ve got to try these , but like Sharon, I also don’t see where the recipe calls for chocolate chips.

    November 15, 2011 at 11:09 pm

  7. Ann

    Oops! you guys caught a glitch in the recipe … I left out the white chocolate chips! I updated the recipe to include them now.

    November 16, 2011 at 9:36 am

  8. After living in England in high school, I LOVE scones!! I have never tried to make them, so I can’t wait to try these! I’m visiting from Mandy’s Recipe Box and following you now!!

    November 16, 2011 at 11:03 am

  9. Pingback: Savvy HomeMade Monday 16 | Home Savvy

  10. LOVE these, Ann! It won’t surprise me at all if they become my all-time favorite scone. Many thanks!:)

    January 16, 2012 at 1:21 pm

  11. Michelle Thrush

    Could you use all whole wheat flour as opposed to just the small amount of whole wheat and the rest white?

    September 15, 2012 at 9:11 pm

  12. Ann

    Yes, you could … it depends on your tastes. I used to not like them with whole wheat flour at all, but I’m finding more and more that I like the taste and texture of whole wheat.

    September 15, 2012 at 10:04 pm

  13. Michelle Thrush

    Thank you Ann!

    September 16, 2012 at 9:06 am

  14. Cindi

    Could you use frozen berries or would they have to be thawed or should I just use fresh berries?

    February 8, 2013 at 7:56 pm

    • Ann

      Hi Cindi,

      Yes, you can use frozen berries! I do that all the time … so I can have a little taste of summer in the middle of winter:)


      February 8, 2013 at 8:57 pm

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