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Mini Raspberry White Chocolate Scones

Servings 16 scones

Ingredients

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

Instructions

For the scones

  1. Preheat oven to 400F. Make sure the baking rack is in a middle-low position. Line two baking sheets with parchment paper. Set aside. 

  2. 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. 

  3. 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. 

  4. 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

  1. 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. 

  2. 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.