Scones normally aren’t my pastry of choice. When presented with a moist, soft muffin or a hard, dry scone I choose the former 99% of the time. However these white chocolate raspberry scones might change my mind! We are hosting a housewarming brunch in a few weeks, so I wanted to test out some new recipes. I adapted these scones from Sally’s Baking Addiction. This was my first attempt at baking scones and I always trust her baking tips. This recipe was no exception! They turned out perfectly—not as dry as most scones but still slightly crisp on the outside. The sweet white chocolate chips balance out the tart raspberries really well, plus the colors are so pretty together.
Some other brunch items I might serve are these cinnamon rolls, breakfast cereal doughnuts and almond poppy seed bread. I guess I’ll have to come up with some healthy, savory options, too. I’m excited to host our first big get-together at our house. We moved in six months ago, but it took a while to get it completely decorated (and make friends!). Plus now that we waited so long they can all meet Emmy, too! I got these cute invites for the brunch from Basic Invite. They have an adorable selection of invitations for every occasion, from summer barbecues and birthday parties to a wedding and graduation party! You can also customize the colors of each element to match the theme of your event (and order a printed sample before placing your order). Clearly I went with pink! I also love their pretty foil designs in gold, silver and rose gold. Basic Invite also has a variety of other stationery and printables including recipe cards, wedding save the dates and personalized graduation thank you cards. To save 15% use code 15FF51![one_half padding=”0 10px 0 0″][/one_half] [one_half_last padding=”0 0 0 10px”][/one_half_last]
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Mini Raspberry White Chocolate Scones
For the scones
- 2 cups flour
- 1/2 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter frozen
- 1/2 cup heavy cream + 2 Tbsp. for brushing dough
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 cup white chocolate chips
- 4 oz. fresh raspberries divided
For the icing
- 2 oz. (about 1/3 cup) fresh raspberries
- 1 Tbsp. granulated sugar
- 1 1/2 cups powdered sugar
- 1 Tbsp. heavy cream
- 1/3 cup white chocolate chips
For the scones
Preheat oven to 400F. Make sure the baking rack is in a middle-low position. Line two baking sheets with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt. Grate the frozen butter and add to flour mixture. Use pastry cutter or your hands to mix in the butter until crumbly. Set aside.
In a 2-cup liquid measuring cup, whisk together heavy cream, egg and vanilla extract. Pour over dry ingredients and mix just until combined. Don't over work the dough! Gently fold in the white chocolate chips and raspberries until evenly distributed.
Divide dough in half. Leave half in the bowl and place in refrigerator. Using floured hands and workspace, press the other dough into a disk (about 2 inches thick) and cut into 8 even wedges. Place on a prepared baking sheet. Use 1 Tbsp. of heavy cream to brush all of the wedges before baking. This helps create a crispy exterior. Bake for 15 – 18 minutes, until lightly browned. Let cool for a few minutes while you make the icing. Repeat with refrigerated dough.
For the icing
In a medium bowl, stir together raspberries and granulated sugar. You want to break down the raspberries so it's more like a sauce. Add powdered sugar and heavy cream, mix until combined. Transfer to a pastry bag, cut the tip and drizzle half of the icing over the warm scones.
Melt white chocolate chips in a micro-wave safe bowl, stirring every 30 seconds until smooth. use a fork to drizzle over iced scones. Repeat with second batch of scones.