Raspberry Thyme White Chocolate Scones

Raspberry Thyme White Chocolate SconesI know what you’re thinking. Thyme? In scones? With raspberries and white chocolate?

Raspberry Thyme White Chocolate SconesHear me out. Last week, Valerie at Une Gamine dans la Cuisine posted these gorgeous Blueberry White Chocolate & Thyme Scones. She mentioned that if you didn’t have blueberries (or are weird and dislike them as I do), you could sub blackberries or raspberries. I had raspberries I needed to use or toss out, so I thought Raspberry Thyme White Chocolate Scones would be perfect.

Raspberry Thyme White Chocolate SconesThe only issue I had was in finding fresh thyme. But I finally did, and I made these, and I am in love with them.

Yield: 6-8

Raspberry Thyme White Chocolate Scones

Raspberry Thyme White Chocolate Scones
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 3/4 C heavy cream
  • 2 egg yolks
  • 1/3 C granulated sugar
  • 2 sprigs of thyme, finely chopped, stems removed
  • 2 C all-purpose flour
  • 1/4 tsp salt
  • 1 Tbsp baking powder
  • 1/2 C (1 stick) unsalted butter, cold & cut into 1-inch cubes
  • 4-oz. white chocolate, chopped*
  • 3/4 C fresh raspberries
  • 2 Tbsp. milk
  • 1 Tbsp. sugar


Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

Whisk the egg yolks and cream together and set aside.

In a large mixing bowl, combine the thyme and sugar. Rub the mixture with your fingers until the thyme becomes fragrant. Whisk in the flour, salt, and baking powder.

Add the butter, and cut in with a pastry cutter, until pea-sized crumbs form. Gently fold in the raspberries and white chocolate. Make a well in the center.

Add the cream mixture all at once. Gently fold until just moistened. The dough will be VERY sticky. Place the dough on the parchment-lined baking sheet, patting it into a 7 or 8-inch round.

With a sharp floured knife, cut the scones into 6 or 8 wedges. Separate, leaving plenty of room between them, as they will spread a great deal.

Brush the tops of each scone with the milk and sprinkle with the sugar.

Bake for 12-15 minutes, or until light golden brown. Cool for 10 minutes on the baking sheet before removing and cooling completely on a wire rack.


*The higher-quality your white chocolate, the better your scones will taste

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And what did I think of the addition of the thyme, seeing as I’m a little weird when it comes to adding herbs to my baked goods? I think it brightened the scones at bit. It worked very well with the raspberries. The scones were refreshing as well as tasty. And according to Valerie, these get better with age, so I’m looking forward to snacking on them all week long!