Gluten free white chocolate raspberry scones are everything a sweet morning deserves—crumbly, tender, and full of juicy raspberries paired with creamy white chocolate. In this article, I’ll walk you through how to make them perfectly at home, even if you’ve never baked scones before. Along the way, you’ll get tips, ingredient swaps, and answers to common questions like whether white chocolate is gluten-free or how many calories are in one of these bakery-style beauties. We’ll also explore other easy gluten-free recipes from Easy Cooking Us that pair well with your scones. Ready to bake?
Why Gluten Free White Chocolate Raspberry Scones Are My Go-To
A family favorite born on a rainy Saturday
I still remember the first time I baked gluten free white chocolate raspberry scones. It was a rainy Saturday, and my kids were curled up in the living room asking for something sweet. I spotted fresh raspberries in the fridge and a bar of white chocolate on the counter. That’s when the idea for gluten free white chocolate raspberry scones hit me—warm, crumbly, and full of goodness.
That first batch surprised us all. The scones were fluffy, gently golden, and bursting with fruit in every bite. We’ve been hooked ever since. I’ve tweaked the recipe over time to keep it simple but delicious. These gluten free white chocolate raspberry scones now show up for Sunday brunches, teacher gifts, and even those random mornings when nothing else sounds quite right.
They’re easy to love and even easier to make. And yes, they’re completely gluten free—something you’d never guess from the first bite.
Real kitchen-tested and weeknight-friendly
These gluten free white chocolate raspberry scones come together quickly, using one bowl and zero fancy tools. If you’re short on time, the dough can be made ahead and baked fresh in the morning. No more store-bought disappointments—this recipe’s flavor holds its own against anything at your local bakery.
You’ll find these scones pair beautifully with other family-friendly recipes on Easy Cooking Us, like our gluten-free cinnamon rolls or easy gluten-free sides.
Want more kitchen inspiration? Follow along on Pinterest or join us on Twitter. And when you try these gluten free white chocolate raspberry scones, don’t be surprised if they become a new favorite in your home too.
Ingredients That Make These Scones Perfect
Core ingredients for gluten free white chocolate raspberry scones
When baking gluten free white chocolate raspberry scones, choosing the right ingredients makes all the difference. Start with a high-quality gluten-free flour blend—one that contains xanthan gum for structure. I use a 1:1 baking mix that works beautifully for scones. You’ll also need cold unsalted butter (cut into cubes), granulated sugar, baking powder, salt, and eggs. These form the tender, crumbly base of the scone.
For sweetness and tang, fresh raspberries are best. Frozen berries will work too, but don’t thaw them—just fold them in gently while still frozen to keep your dough from getting soggy. Then comes the star: white chocolate. Look for gluten-free certified baking chunks or a chopped white chocolate bar. Not all brands are safe, so double-check your label.
A little vanilla extract and heavy cream bring the dough together. This combo creates rich flavor without weighing the scones down. You can also brush the tops with cream and sprinkle with coarse sugar for a golden finish that rivals your favorite coffee shop.
These gluten free white chocolate raspberry scones aren’t just easy—they’re reliable. Whether it’s your first try or your fiftieth, the results are consistent and always delicious.
Substitutions that work (and a few that don’t)
Need to adapt? You’re in luck. You can swap dairy-free butter and coconut cream to make these scones lactose-free. For egg-free, try a flax egg—but expect slightly denser results. Want to skip the white chocolate? Add a handful of master granola bar mix or toasted coconut for crunch.
Keep in mind that almond flour alone won’t work here—it’s too moist and heavy. Stick with a blend like the one used in our one-pan gluten-free meals for best results.
Remember, these gluten free white chocolate raspberry scones are forgiving. Test them once, and you’ll find your own perfect twist. For a peek at more swap-friendly treats, check out our full collection on Medium or Tumblr.
Step-by-Step Guide to Baking Scones That Actually Rise
The method that guarantees perfect gluten free white chocolate raspberry scones
Making gluten free white chocolate raspberry scones might sound tricky, but trust me—it’s incredibly doable, even for beginners. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together your gluten-free flour blend, baking powder, salt, and sugar.
Next, add the cold butter. Use your fingers or a pastry cutter to work it in until the mixture looks like coarse sand. Cold butter is key to that buttery, flaky texture. In a separate bowl, mix the egg, cream, and vanilla, then stir that into the dry mix.
Now, gently fold in the raspberries and chopped white chocolate. Don’t overmix—just enough to bring the dough together. Turn it out onto a floured surface and pat it into a circle about 1 inch thick. Slice into 8 wedges like a pizza.
Place them spaced apart on your baking sheet. Brush the tops with more cream and sprinkle on coarse sugar for that irresistible crunch. Bake for 18–22 minutes or until golden around the edges. Let them cool slightly before serving—they firm up as they cool.
These gluten free white chocolate raspberry scones come out with crisp edges, soft centers, and the perfect balance of tart and sweet.
Bake once, enjoy all week
You can bake the full batch and freeze leftovers, or even freeze the raw dough to bake fresh another day. They reheat perfectly in the toaster oven, making them ideal for meal prep alongside recipes like our gluten-free chicken pad Thai or vegetarian gluten-free recipes.
Batch baking these scones has become one of my favorite ways to make mornings easier. Don’t forget to share your baking success on Pinterest or join the fun on Twitter. You’ll be surprised how many people want this recipe once they take one bite.
How to Serve and Store Gluten Free White Chocolate Raspberry Scones
Serving ideas that make every bite shine
These gluten free white chocolate raspberry scones are show-stoppers on their own, but a few small touches can turn them into something special. For breakfast, pair them with a dollop of whipped mascarpone or a swipe of salted butter. I love serving them warm with a hot cup of tea or fresh-brewed coffee—especially during slow weekend mornings.
Hosting brunch? Arrange the scones with a bowl of mixed berries and a honey-laced Greek yogurt dip. They also work as a sweet afternoon snack or even dessert when drizzled with a simple glaze made from powdered sugar and lemon juice.
If you’re making a bigger brunch spread, round out your table with our bison burgers or broccoli kugel for savory contrast. These scones fit right in, whether it’s a casual family breakfast or a dressed-up gathering.
And don’t be shy about adding your spin—swap the berries, use dark chocolate, or add orange zest. These scones are flexible and still delicious with tiny changes.
Storage and freezer tips to keep them fresh
One of my favorite things about these gluten free white chocolate raspberry scones is how well they store. Let them cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
To freeze, wrap each cooled scone individually in parchment or foil and store in a zip-top bag. They keep beautifully for up to 3 months. When you’re ready to enjoy one, reheat it in a toaster oven or regular oven at 350°F for about 8 minutes.
Want to freeze the dough instead? Shape the scones, freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to the bake time.
These tips make it easy to keep your freezer stocked with homemade comfort—just like our gluten-free mac and cheese or family-friendly gluten-free meals. With a little planning, you’ll always have a scone (or three) ready to go.
FAQs
What are gluten-free scones made of?
Gluten-free scones typically use a blend of gluten-free flours—like rice flour, potato starch, and tapioca flour—often combined with xanthan gum for structure. For gluten free white chocolate raspberry scones, ingredients also include cold butter, sugar, eggs, cream, and flavorings like vanilla. The result is a tender, crumbly texture similar to traditional scones, but completely gluten-free.
How many calories are in a raspberry and white chocolate scone?
A typical raspberry and white chocolate scone contains around 250 to 300 calories, depending on size and ingredients. Our gluten free white chocolate raspberry scones come in at about 275 calories each, offering a satisfying balance of sweetness and texture—without the wheat.
Is white chocolate Raspberry Quest bar gluten-free?
Yes, the White Chocolate Raspberry Quest Bar is labeled gluten-free and certified by the brand. However, it’s always smart to check packaging for any formulation changes, especially if you’re highly sensitive to gluten.
Is white baking chocolate gluten-free?
Most white baking chocolates are gluten-free, but not all are certified. Always look for brands that specifically state “gluten-free” on the label to ensure safety when baking gluten free white chocolate raspberry scones. Some brands process chocolate on shared equipment, so label reading is key.
Conclusion
Whether you’re gluten-free by choice or necessity, these gluten free white chocolate raspberry scones deliver flavor, texture, and comfort with every bite. They’re easy to make, freezer-friendly, and endlessly customizable—perfect for a cozy breakfast, a brunch centerpiece, or an anytime treat. With just a handful of pantry staples and some fresh raspberries, you’ll have bakery-style scones without ever leaving your kitchen.
If you enjoyed this recipe, don’t forget to check out our other gluten-free favorites like flourless double chocolate muffins or our easy gluten-free dinner ideas. For more recipes and real-time kitchen moments, follow along on Pinterest and X (Twitter). Happy baking!
Table of Contents
Gluten Free White Chocolate Raspberry Scones
Equipment
- large mixing bowl
- pastry cutter or fingers
- measuring cups and spoons
- baking sheet
- parchment paper
- knife or dough cutter
Ingredients
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/2 cup heavy cream (plus more for brushing)
- 1 tsp vanilla extract
- 3/4 cup fresh raspberries (or frozen, unthawed)
- 1/2 cup white chocolate chunks or chopped bar (gluten-free certified)
- coarse sugar, for topping (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add cold butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk the egg, cream, and vanilla. Stir into the dry mix until just combined.
- Gently fold in raspberries and white chocolate, being careful not to overmix.
- Transfer the dough to a floured surface. Pat into a 1-inch thick circle and cut into 8 wedges.
- Place wedges on the baking sheet, brush with cream, and sprinkle coarse sugar on top if desired.
- Bake for 18–22 minutes or until golden around the edges. Cool slightly before serving.