• 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.