Mini White Chocolate Raspberry Scones

• Vegetarian

• Produce

  • 1 cup Raspberries, frozen

• Baking & Spices

  • 3 1/4 cup All-purpose flour
  • 2 tbsp Baking powder
  • 1 tsp Raspberry flavor extract
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 cups Sugar, powder
  • 3 tsp Vanilla extract frontier co op brand, organic
  • 1 cup White chocolate chips

• Dairy

  • 1/4 cup Butter
  • 1 cup Creme fraiche
  • 1 1/4 cup Heavy whipping cream
  • 4 tbsp Milk

Found on delicioustable.com

Description

Ingredients

• 3¼ cup all-purpose flour
• ½ cup sugar
• 2 tablespoons baking powder
• ¼ teaspoon salt
• 1¼ cup heavy whipping cream
• 1 cup crème fraîche
• 2 teaspoons organic vanilla extract - Frontier Co-op brand
• 1 teaspoon raspberry flavor extract (optional) - Frontier Co-op brand
• 1 cup frozen raspberries (place small box of berries in freezer overnight)
• 1 cup white chocolate chips
• 2 cups powder sugar
• ¼ cup melted butter
• 4 tablespoons milk
• 1 teaspoon organic vanilla extract - Frontier Co-op brand

Directions

• In a large bowl, stir together flour, sugar, baking powder, and salt. Mix well, set aside.
• In a mixing bowl, beat vanilla extract, raspberry extract, and 1¼ cups heavy whipping cream on medium-high with wire whisk attachment until soft peaks form. Add crème fraîche, beating until combined.
• Next, using a rubber spatula carefully fold the white chocolate chips and dry ingredients with the whipping cream to combine.
• Add frozen raspberries by folding by hand.Your dough might get a little wet from the frozen berries, thats okay! Just work to distribute the raspberries through the scone dough.
• Turn dough on lightly floured board. Knead carefully until soft dough forms shape into ball, push out into 1” thickness into a square shape.
• Next, cut scones into rounds using a biscuit cutter or cut small triangles.
• This recipe makes 32 mini scones. Cut square scone dough into 4 quarters, then cut each of those quarters into 8 small triangles.
• You can bake all 32 scones or place unbaked scones in layers, on parchment pieces in a freezer safe container.
• Bake at 375 15 minutes until edges are just turning golden brown.
• Bake frozen scones at 375 for 20 minutes until edges are just turning golden brown.
• In a small bowl, mix the powder sugar, melted butter, milk, and vanilla with a 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.