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.
- 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
- 2 cups powder sugar
- ¼ cup melted butter
- 4 tablespoons milk
- 1 teaspoon organic vanilla extract
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.
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.
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.
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.
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