Last Updated May 12th, 2023 at 06:14 pm by Lisa
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.
- 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 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.
- 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.
- Next, cut scones into rounds using a biscuit cutter or cut small triangles.
- 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
- You can bake all 32 scones or place unbaked scones in layers, on parchment pieces of paper in a freezer-safe container and freeze.
- 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
- 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...
- 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.
- 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 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:
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...
Scones are a baked sweet dessert that is often glazed with icing or egg wash and are 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 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!
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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 (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
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.
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!