Thursday, September 6, 2012

White Chocolate Raspberry Scones

If you ever intend on throwing a tea party, may I recommend these white chocolate raspberry scones?

*be sure to baste these with heavy whipping cream, and sprinkle with sugar, that is the secret! and if you have a 4 year old, make sure she gets to do the honor of "painting" the scones.

White Chocolate Raspberry Scones
(via my sister Hannah, via Betty Crocker)

1 3/4 C flour
3 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt 
1/3 c of firm butter
1 large egg, beaten
1/2 tsp almond extract
1/2 c of whipping cream (heavy)
3/4 c of frozen raspberries
2/3 c white chocolate chips
additional whipping cream
raw sugar crystals (optional)
 *serve with whipped cream and fresh raspberries or frozen raspberries mixed into the whipped cream (I didn't do this, but next time I make them, I totally will! It would be so incredible)!!!

1. Heat oven to 400 F. 
2. In large bowl, mix the flour, sugar, baking powder, and salt. 
3. Cut in butter, using pastry blender (or forks), until mixture looks like fine crumbs. 
4. Add in egg, almond extract, and 1/2 c of whipping cream, frozen raspberries, and white chocolate chips. Mix until just combined. 
5. Pat the dough into an 8 in circle on the pan. Cut the circle into 8 wedges with a knife. 
*I made mine like drop biscuits just because it was easier for little kids to eat. 
6. Brush with additional whipping cream and sprinkle with raw sugar if desired. 
7. Bake for 18 to 23 minutes until it reaches a very light golden brown.  Enjoy!
ps- Also in our dessert stand were these are the teapot sugar cookies and mini chocolate eclairs.

To see our entire Tea Party, click here!
To see our Decor Tutorials, click here!

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  1. Hi! This looks absolutely delicious! I found you at the Six Sisters' Link party and would love for you to share them at my link party at . See you at the party!

  2. Oh wow, I need those white choc and raspberry scones in my life, like now!!! Thank you so much for the post and the recipe! Im off to bake ;-)


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♥Rach H