Last Updated September 26th, 2021 at 05:29 pm by Lisa
Mini White Chocolate Raspberry Scones are filled with melted white chocolate chips, studded with sweet raspberries, and drizzled with vanilla icing.
Many times, dessert scones are cakey, dry, and crumbly. These raspberry scones are soft, light, and fluffy because they are made with crème fraîche and heavy whipping cream. These are everything you want...
Why This Recipe Works!
- These scones are made with heavy cream and crème fraîche. Once you try this versus the traditional butter scones (which are fabulous too!) is these are soft, crumbly, and super moist.
- Frozen raspberries are the secret to mixing the dough.
- You make, slice and can freeze these then bake them right from the freezer!
- The icing is SO SO good...trust me, it makes them super delicious.
What You Need...
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 berries in the freezer overnight)
- 1 cup white chocolate chips
Icing Drizzle
- 2 cups powder sugar
- ¼ cup melted butter
- 4 tablespoons milk
- 1 teaspoon organic vanilla extract
My Scone Tips:
Place a small box of raspberries in the freezer overnight. PRO TIP: Freezing the raspberries prevents them from bleeding into the dough and turning it gray! (YES GRAY) I actually did this when testing the recipe.
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.
Unbaked Dough:
The dough will become wet from pressing the frozen raspberries into the dough, and that is ok!
You can either bake all the scones right away and or freeze them and bake-off later as needed.
Frozen Dough:
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...
Icing:
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...
Scones are a baked sweet dessert that is often glazed with icing or egg wash and popular to serve with afternoon tea, breakfast, or as a snack.
Heavy cream makes scones very tender and crumbly, they are softer than a butter scone recipe.
More Scones Recipes:
- Master Scones Recipe by Sallys Baking Addiction
- Scones by Allrecipes
- Scones by King Arthur Baking Company
More Of My Baking Recipes:
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. And if you want to bake a REAL Fresh Strawberry Cake with Strawberry Buttercream Frosting, this delicious recipe.
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White Chocolate Raspberry Scones
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
- 2 teaspoons organic vanilla extract
- 1 teaspoon raspberry flavor extract
- 1 cup frozen raspberries place small box of berries in freezer overnight
- 1 cup white chocolate chips
Icing Drizzle
- 2 cups powder sugar
- ¼ cup melted butter
- 4 tablespoons milk
- 1 teaspoon organic vanilla extract
Instructions
scone dough:
- In a large bowl, stir together flour, sugar, baking powder, and salt. Mix well, set aside.
- In a mixing bowl, beat vanilla extract, raspberry extract, and 1 ¼ cups heavy whipping cream on medium-high with wire whisk attachment until soft peaks form. Add crème fraîche, beating until combined.
- Next, using a rubber spatula carefully fold the white chocolate chips and dry ingredients with the whipping cream to combine.
- Add frozen raspberries by folding by hand. Your dough might get a little wet from the frozen berries, that's okay! Just work to distribute the raspberries through the scone dough. Don't overmix.
- Turn dough on lightly floured board. Knead carefully until soft dough forms shape into ball, push out into 1” thickness into a square shape.
- Next, cut scones into rounds using a biscuit cutter or cut small triangles.
- This recipe makes 32 small scones. Cut square scone dough into 4 quarters, then cut each of those quarters into 8 small triangles.
bake scones:
- You can bake all 32 scones or place unbaked scones in layers, on parchment pieces in a freezer safe container.
- Bake scones at 375 15 minutes 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 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.
I cant say how taste, they way they bake etc at this moment but as I was reading the recipe,ingredients & instructions, I thought of a few things that might help ppl. Ive not tried it with this recipe but I used it with other scone recipes.
1) If using frozen raspberries add a very light sprinkle / dusting of flour to them then put them back in the freezer til you're ready to add em to you dough. Putting too much flour will effect your dough
2) If using fresh raspberries then after gently washing them off, set em on a paper towel to dry. just long enough to get any excess water off.( i put a paper towels in a small colander to dry so there's a lil airflow underneath whatever you decide to use to air dry em with) once the excess water is gone dust/ sprinkle em very lightly with flour & put em in the freezer as directed in This recipe provided by delicious table. ( using tok much flour will effect the dough.
3) when you're looking for crème fraîche it will not show up in search results at most stores. For example I have 3 publix stores, 3 regular Walmart stores, 4 neighborhood Walmart stores, & 3 kroger's in the town i live in. Only 1 of the publix store locations carry crème fraîche. Its also only available in 1 brand the Vermont creamery co brand. I had to search that specific publix location online& it oy pulled up when I added the brand name to my search. ( I don't get anything for any brand ive used as examples im not affiliated with any companies ,stores , etc Theyre just a reference to help you find the ingredients needed for this recipe)
4) I found that the Vermont creamery brand of crème fraîche carried by publix also comes in a Madagascar vanilla flavor it might be worth picking up both original & the vanilla flavored crème fraîche to experiment with.
If ive offended anyone it was not my intention. I only wrote my ideas, tips, & tried to help ppl with what I've said.
I gave these a try for a brunch this past Sunday with my friends from book club and we all LOVED them. It was so convenient that I could use frozen dough... I actually made the dough earlier in the week and baked them all from frozen Sunday morning! Thanks for the recipe!!
Yummy!