Raspberry Scones

Bake a batch of Raspberry Scones studded with sweet berries, white chocolate chips, and drizzled with vanilla icing, for light, soft fluffy results.

Many times, homemade scones are cakey, dry, and crumbly. These raspberry scones are different because they are made with both crème fraîche and heavy whipping cream, the secret. Bake up a batch, they are everything you want in a perfect scone with a cup of hot tea or coffee...

You'll Love This Scone Recipe!

• These scones are made with 1 ¼ cup of heavy cream and 1 cup crème fraîche. Once you try this versus the traditional butter scones (which are fabulous too!) is these are soft, crumbly, and super moist. I learned this recipe from a very close baker friend who serves thousands of these a month at her Tea House.
• Frozen raspberries are the secret to mixing into the dough. The reason you do this is to keep the fruit from bleeding into the dough and turning it a purplish color.
• Freeze these then bake them right from the freezer! So great for breakfast or a special snack.
• A raspberry white chocolate scone recipe that is perfect for summer berry picking.
• The combination of raspberries and sweetness of white chocolate makes these the most delicious scones.
• Top of each scone with some clotted cream and raspberry jam for a British high tea treat.
• These are so nice to bake for a ladies brunch, wedding shower, or for Valentine’s day for your sweetie.
• The icing is SO SO good and easy. It makes them super delicious.
• Serve with a good strong cup of coffee, and fresh fruit, for a special breakfast, just like the bakeries and best coffee shops in town.
• You can make larger scones if you wish, just cut into larger triangles.
• The pretty raspberry color and icing drizzle is so elegant, and the perfect pairing with a good cup of tea for an afternoon tea or garden party.
• Next time you make them, try small tiny bite sizes, hearts, or mini triangles for your guests.

White Chocolate Raspberry Scones

Scone Dough

• 3 ¼ cup all-purpose flour
• ½ cup sugar
• 2 tablespoons baking powder
• ¼ teaspoon salt
• 1 ¼ cup heavy whipping cream
• 1 cup crème fraîche
• 2 teaspoons organic vanilla extract
• 1 teaspoon raspberry flavor extract
• 1 cup frozen raspberries (place a small box of fresh berries in the freezer overnight)
• 1 cup white chocolate chips (or milk, dark chocolate chips, or white chocolate chunks)

PRO TIP: Freezing the raspberries prevents them from bleeding into the dough and making it a purple color! Lay them on a small tray or plate in the freezer several hours before you bake the scones.

1. In a large bowl, stir together the dry ingredients; flour, sugar, baking powder, and salt. Mix the coarse crumbs well, and set aside.
2. In a large mixing bowl, mix the wet ingredients. Beat vanilla extract, raspberry extract, and 1 ¼ cups heavy whipping cream on medium-high with a wire whisk attachment until soft peaks form. Then add crème fraîche, beating this wet mixture until well combined.
3. Next, using a rubber spatula carefully fold the white chocolate chips and dry mixture with the whipping cream to combine.
4. Add frozen raspberries and fold the dough in by hand, it will be a sticky dough. The top of the dough might get a little wet from the frozen berries, but that's okay! Just work to distribute the raspberries through the scone dough. Don't overmix.
5. Turn dough on a lightly floured board. Knead carefully until soft dough forms, roll dough into a ball, and push into a one-inch thick square shape. Use a bench scraper to get the scone dough loose from the work surface.
6. Next, cut scones into rounds using a biscuit cutter or cut small triangles.
7. Line a large sheet pan or baking tray with parchment paper, this recipe makes 32 small scones. Use a sharp knife, and cut square scone dough into 4 quarters, then cut each of those quarters into 8 small triangles and place on the large baking sheet in a single layer and space them 3 inches apart.

bake scones

1. You can bake all 32 scones or place unbaked scones in layers, on parchment pieces of paper in a freezer-safe container and freeze.
2. Bake scones on the middle oven rack at 375 for 15 minutes of bake time until edges are just turning golden brown.
3. Bake FROZEN scones at 375 for 20 minutes until edges are just turning golden brown.

Icing Drizzle

• 2 cups powder sugar
• ¼ cup melted butter
• 4 tablespoons milk
• 1 teaspoon vanilla extract

After baking, cool the scones and then drizzle with icing softened on the counter for an hour or so.

If they are hot, the icing will run everywhere. Your patience will be rewarded...

1. In a small bowl, mix the powder sugar, melted butter, milk, and vanilla with a rubber spatula. Once it becomes thin and able to pipe out of a bag, scoop it into a freezer zip lock bag.
2. Snip off a tiny corner of the end, push the icing down into that corner, twist the bag, and go back and forth motion, over the scones to add an icing drizzle.
3. Or place icing in a squeeze bottle (these are easy to find in grocery stores) and using the same back and forth motion, drizzle icing on each cooled scone.
4. Another option is to make a white chocolate drizzle. Simply melt white chocolate chips with a teaspoon of vegetable oil, and drizzle on top of the scones.

Top Scone Baking Tips

Freeze The Raspberries:

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The answer is to use frozen raspberries. Some people also use freeze-dried raspberries, those are not as easy to find in stores, but are available and work in this recipe. Place a small box of raspberries in the freezer overnight.

Baking Time:

There are so many scone recipes out there showing how to make scones in a food processor, with a rolling pin, or using a pastry cutter. Some people use a cheese grater for the cold butter and fuss with all these techniques.

From my experience, the less you handle this dough the better. What you want are tender scones! This recipe comes from one of my favorite French tea shops in Southern California and uses crème fraîche, but heavy cream works really well to make them flaky, soft, and not dry and crumbly.

Unbaked Dough

PRO TIP: The dough will become wet from pressing the frozen raspberries into the dough, and that is ok!

Frozen Dough Scones

You can either bake all the scones right away or freeze them in an airtight container and bake them later.

These scones can be made ahead, tucked in the freezer, and baked anytime. Cool them first, drizzle with a little icing, and you have a special dessert treat!

You can bake these right from the freezer, no thawing required...

More Fruit Desserts

Calling all Bakers. Pies and Crisp Desserts are a classic way to end a feast, so make some Apple Pie Filling, a great way to use up lots of apples and is freezer friendly, then bake THE BEST Apple Crumble Pie. Try my Apple Crisp recipe, it's one of my oldest treasured best recipes. Another fun treat is heart-shaped Chocolate Cherry Hand Pies, so romantic and sweet.

Did you know you can bake on a grill? Well, you can! Make a Blueberry Pie Baked Outdoors and wow your friends and family (plus keep the house cool). And speaking of pie, what about a Cherry Pie Ice Cream Sandwich?

For some tropical flavor, make Pineapple Coconut Madeleines or Coconut Lemon Lime Bars, sure to whisk you off to dessert paradise! Or dip some Frozen Bananas into chocolate and sprinkle on the toppings.

For a healthy treat, freeze some Fruit Popsicles that are guilt-free or make Raspberry Lemon Sorbet in lemon peel cups. For an easy no bake dessert, put this Peach Cheesecake Pie together in minutes!

For a patriotic pie, make a Flag Sheet Pan Pie with a strawberry pie filling.

And if you want to bake a REAL Fresh Strawberry Cake with Strawberry Buttercream Frosting, this delicious recipe from scratch. And for a quick dessert great for parties, make Salted Caramel Apple Dip, always a big hit!

Print Pin Recipe

White Chocolate Raspberry Scones

White Chocolate Raspberry Scones filled with white chocolate, studded with sweet raspberries, and drizzled with vanilla icing! Soft, light, and fluffy because of the cream.

Prep Time 20 minutes

Cook Time 15 minutes

Freeze Raspberries 3 hours

Total Time 20 minutes

Servings 32

Calories 181kcal

Author Lisa Hatfield

Equipment

Spoon Spatula

Hand Mixer

Classic Cookie Sheet

Parchment Paper Sheets

Ingredients

Scones

• 3 ¼ cup all-purpose flour
• ½ cup sugar
• 2 tablespoons baking powder
• ¼ teaspoon salt
• 1 ¼ cup heavy whipping cream
• 1 cup crème fraîche (or 1 cup of heavy cream)
• 2 teaspoons organic vanilla extract
• 1 teaspoon raspberry flavor extract (or swap in almond extract)
• 1 cup frozen fresh raspberries place small box of berries in freezer overnight
• 1 cup white chocolate chips (or dark chocolate chips)

Icing Drizzle

• 2 cups powder sugar
• ¼ cup melted butter melt cold butter in microwave
• 4 tablespoons milk
• 1 teaspoon organic vanilla extract

US Customary - Metric

Instructions

• Freeze fresh raspberries, so they mix into the scones and don't discolor the scone dough to a purplish color.
• Lay them on a small tray or plate in the freezer several hours before you bake the scones.

scone dough

• In a large bowl, stir together the dry ingredients; flour, sugar, baking powder, and salt. Mix the coarse crumbs well, and set aside.
• In a large mixing bowl, mix the wet ingredients. Beat vanilla extract, raspberry extract, and 1 ¼ cups heavy whipping cream on medium-high with a wire whisk attachment until soft peaks form. Then add crème fraîche, beating this wet mixture until well combined.
• Next, using a rubber spatula carefully fold the white chocolate chips and dry mixture with the whipping cream to combine.
• Add frozen raspberries and fold dough in by hand, it will be a sticky dough.

  The top of the dough might get a little wet from the frozen berries, but that's okay! Just work to distribute the raspberries through the scone dough. Don't overmix.
• Turn dough on a lightly floured board. Knead carefully until soft dough forms, roll dough into a ball, push into a one inch thick square shape. Use a bench scraper to get the scone dough loose from the work surface.
• Next, cut scones into rounds using a biscuit cutter or cut small triangles.
• Line a large sheet pan with parchment paper, this recipe makes 32 small scones. Use a sharp knife, and cut square scone dough into 4 quarters, then cut each of those quarters into 8 small triangles and place on the sheet pan in a single layer and space them 3 inches apart.

bake scones

• You can bake all 32 scones or place unbaked scones in layers, on parchment pieces in a freezer safe container.
• Bake scones on the middle oven rack at 375 for 15 minutes of bake time until edges are just turning golden brown.
• Bake FROZEN scones at 375 for 20 minutes until edges are just turning golden brown.

Icing Drizzle

• In a small bowl, mix the powder sugar, melted butter, milk, and vanilla with a rubber spatula. Once it becomes a thinner and able to pipe out of a bag, scoop into a freezer zip lock bag.
• Snip off a tiny corner of the end, push the icing down into that corner, twist the bag and go back and forth motion, over the scones to add an icing drizzle.
• Or place icing in a squeeze bottle (these are easy to find in grocery stores) and using the same back and forth motion, drizzle icing on each cooled scone.
• Another option is to melt white chocolate chips with a teaspoon of vegetable oil, and drizzle on top of the scones.

Notes

icing

The icing will keep in the fridge in a ziplock bag or plastic squeeze bottle for a couple of weeks. Let it rest on the counter an hour or so until it softens, then drizzle on your cooled scones!

bake or freeze dough

You can bake all 32 scones or place unbaked scones in layers, on parchment pieces in a freezer-safe container.

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 130mg | Sugar: 14g | Vitamin A: 230IU | Vitamin C: 1.2mg | Calcium: 63mg | Iron: 0.7mg

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