Buttery Raspberry Scones with Lemon Glaze recipe

Last Updated May 12th, 2023 at 06:14 pm by Lisa

Bake a batch of Raspberry Scones studded with sweet berries and white chocolate chips, finished with a vanilla icing drizzle for light, soft, fluffy results.

Many homemade scones can turn out cakey, dry, or crumbly. These raspberry scones are different because the recipe uses both crème fraîche and heavy whipping cream, which keeps them tender and moist. They’re perfect with a cup of tea or coffee.

You’ll Love This Scone Recipe!

• This recipe uses 1 ¼ cups heavy cream and 1 cup crème fraîche for a tender, moist scone—different from traditional butter scones.
• Frozen raspberries are recommended so the fruit won’t bleed into the dough and turn it purple.
• Freeze the raspberries and bake the scones straight from the freezer if desired—great for make-ahead breakfasts or snacks.
• A delightful raspberry white chocolate scone perfect for summer baking and tea time.
• The balance of tart raspberries and the sweetness of white chocolate is especially tasty.
• Serve warm with clotted cream and raspberry jam for a British-style treat.
• Ideal for brunches, showers, or Valentine’s Day—make them regular or mini-sized for guests.
• The icing is simple to prepare and adds a lovely finish.
• Pair with strong coffee or fresh fruit for a bakery-quality breakfast at home.
• You can make larger scones—just cut larger triangles.

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 (or 1 cup heavy cream)
• 2 teaspoons vanilla extract
• 1 teaspoon raspberry flavor extract (optional; almond extract is a substitute)
• 1 cup frozen raspberries (place a small box in the freezer overnight)
• 1 cup white chocolate chips (or dark/milk chocolate pieces)

PRO TIP: Freeze the raspberries to prevent them from bleeding into the dough. Lay them on a tray in the freezer several hours before baking.

1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt. Mix the coarse crumbs and set aside.
2. In another bowl, whisk the wet ingredients: combine vanilla and raspberry extracts with 1 ¼ cups heavy cream and beat on medium-high until soft peaks form. Fold in the crème fraîche until fully combined.
3. Using a rubber spatula, fold the white chocolate chips into the wet and dry mixtures until just combined.
4. Gently fold in the frozen raspberries by hand. The dough will be sticky and the top may get slightly wet from the berries—this is normal. Distribute the raspberries evenly but do not overmix.
5. Turn the dough onto a lightly floured board. Knead briefly until a soft dough forms, shape into a ball, then press into a 1-inch-thick square. Use a bench scraper to loosen the dough from the surface.
6. Cut the dough into rounds with a biscuit cutter, or into triangles. This recipe yields 32 small scones when cut into small triangles.
7. Place the scones on a parchment-lined baking sheet in a single layer, spacing them about 3 inches apart.

Bake Scones

1. You can bake all scones now or freeze unbaked scones layered on parchment in a freezer-safe container for later.
2. Bake scones on the middle rack at 375°F for about 15 minutes, until edges begin to turn golden brown.
3. For frozen scones, bake at 375°F for about 20 minutes, until edges are just golden.

Icing Drizzle

• 2 cups powdered sugar
• ¼ cup melted butter
• 4 tablespoons milk
• 1 teaspoon vanilla extract

After baking, allow the scones to cool before adding the icing. If the scones are still hot, the icing will run off, so let them cool completely for best results.

1. In a small bowl, combine the powdered sugar, melted butter, milk, and vanilla. Stir until the icing is thin enough to pipe.
2. Transfer the icing to a small zip-top bag and snip a tiny corner, or use a squeeze bottle, then drizzle back-and-forth over the cooled scones.
3. Alternatively, melt white chocolate chips with a teaspoon of vegetable oil and drizzle the chocolate for a different finish.

Top Scone Baking Tips

Freeze the Raspberries: Use frozen raspberries to prevent color bleed. You can also use freeze-dried raspberries if available.

Handling the Dough: The less you handle the dough, the more tender the scones will be. This recipe keeps mixing simple and uses cream and crème fraîche to avoid dryness.

Unbaked Dough

PRO TIP: The dough may become slightly wet from the frozen raspberries—this is normal and expected.

Frozen Dough Scones

To make ahead, freeze unbaked scones on parchment in a single layer, then transfer to an airtight container. Bake directly from frozen—no thawing needed.

More Fruit Desserts

If you enjoy fruit desserts, try pies, crisps, or hand pies for seasonal baking. Fruit-based treats are great for using fresh produce and are often freezer-friendly for make-ahead convenience.