Raspberry White Chocolate Buttermilk Scones

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 medium size scones 1x
  • Category: Breakfast, Brunch
  • Method: Baking


In these delightful scones, the buttermilk adds a rich moistness to the texture while the raspberry balances out the sweetness of the white chocolate.


  • 1 1/2 cups all-purpose flour
  • 1/2 cup amaranth flour
  • 2 tablespoons brown sugar
  • 1 tablespoons baking powder
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
  • 3/4 buttermilk
  • 1 cup fresh or frozen raspberries
  • 1/4 cup white chocolate chips


  1. Line a baking sheet with parchment paper, set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, salt, baking soda.
  3. Work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add 1/2 cup of buttermilk and fold with your hands until the buttermilk has been absorbed.
  4. Continue adding the buttermilk, 1 tablespoon at a time just until the dough comes together.
  5. Add the raspberries and chocolate chips and gently fold them in.
  6. Turn out the dough onto a lightly floured surface. Divide the dough into 2 balls and pat each ball into a 7-inch disk, 3/4 to 1 inch thick.
  7. Using a bench scraper or a sharp knife, cut each disk into 4 equal wedges.
  8. Place the wedges on the prepared baking sheet and chill for 1 hour.
  9. Set the oven rack in the middle position. Preheat the oven to 400° F.
  10. Bake, rotating the baking sheet two-thirds of the way through until the scones are puffed and golden brown and the bottoms are lightly browned about 16 to 20 minutes.
  11. Cool on the baking sheet on a wire rack for 10 minutes. Then, using a spatula, transfer to a wire rack to cool.


If you’re not using amaranth flour you can substitute it with same amount all-purpose flour.

They are best served right out of the oven. You can also freeze them (for up to 1 month) before baking them so you can have fresh-baked scones to serve.

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