Snozzberries?! Who has ever heard of a Snozzberry?

Two things I love is sweets for breakfast and sweets after dinner. So, while shopping, I picked up enough raspberries to make two sweet and savory desserts. The first is a raspberry and white chocolate tart. Combining the tartness from the raspberries and mascarpone the sweetness of the white chocolate and crust it creates a delicious balance. The second dessert is a raspberry scone with lemon glaze. I have made this a few times and it rocked my morning each time. Enjoy.

Raspberry White Chocolate Tart



  • ½ cups Whipping Cream
  • 2 cups Raspberries (or other berry as desired)
  • 9-inch Graham Wafer Crust or shell
    • Recipe for crust found in Lemon tart blog previous. To fully bake: bake for 10 minutes longer than recipe. I used a rectangle removable bottom pan. Also can use square or circle. 
  • ½ pounds White Chocolate
  • ¾ cups Mascarpone Cheese
  • Shaved Dark Chocolate Garnish



Heat cream to boiling. Place raspberries in tight layer over pie shell. Stir white chocolate into cream until melted and smooth. Stir in Marscapone cheese until smooth. Pour chocolate mixture over raspberries. Refrigerate for 3 hours. Shave dark chocolate over top.

Raspberry Lemon scones


Makes 12-18 small scones.


  • Scones
  • 1 stick (1/2 cup) cold, unsalted butter
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 large lemon, zested
  • ¾ cups heavy cream (I used half milk and half sour cream to make it lighter)
  • ¾ cup frozen raspberries
  • Glaze
  • ½ large lemon, juiced
  • ½ to 1 cup confectioners’ sugar



  • Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
    • (I used a scone mold and had fantastic results)
  • Preheat oven to 425° F. Line a baking sheet with parchment paper. (Or spray mold)
  • Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
  • Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers rub or cut butter into the flour mixture until it resembles coarse meal.
  • Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.
  • Turn out the dough on a parchment-lined baking sheet. Press in stray bits gently and shape the dough into an a 7 to 8-inch square about ¾-inch thick. It should look a bit rough and ragged.
  • Using a knife or bench scraper, divide the square into 9 smaller squares. Divide each square in half diagonally to make 18 small triangles. (using my 8 scone mold I filled the pan one time and has some left over and made 4-6 more.)
  • Separate the scones carefully to give them room to spread. Bake until pale golden, about 12 to 15 minutes.
  • To prepare the glaze, combine lemon juice and ½ cup confectioners’ sugar in a small bowl. Whisk to combine. Add more sugar, as needed to create the desired consistency for glazing.
  • Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.

Original recipe credit to &

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