Scones are a perfect breakfast snack. Easy to make, and so versatile you can create endless sweet or savory flavor combinations! These raspberry and white chocolate scones will brighten your morning and add a little sweet bite to your breakfast. The white chocolate drizzle is flavored with almond extract.
Use a whisk to drizzle the white chocolate glaze to create mini works of art. These scones look and taste like they came from a bakery!
Fresh versus frozen raspberries
For these scones you’ll be using frozen fresh raspberries.
No, not the kind you buy from the frozen fruits section of the grocery store. You need to buy fresh raspberries, then stick them in your freezer to they’re good and frozen.
I tested these scones several times to make sure I was able to create the easiest and best tasting recipe. So here’s what I found:
- Fresh raspberries were too soft and broke down too easily when kneading the dough.
- Frozen raspberries had way too mush moisture and made the the dough incredible wet and difficult to work with.
Frozen fresh raspberries were the best because even though they were frozen, they didn’t have the same amount of excess liquid that you’ll find in the packaged kind. So, you’re able to knead them into the dough with out them breaking apart too much and not adding too much excess moisture.
How to make the scones
I absolutely love making scones. Even if you don’t bake often, scones are easy and pretty fool proof in my opinion.
They’re even easier than a breakfast muffin! There’s no needing to let these rise, or complex baking methods. And the only kitchen gadget you need is a pastry cutter, like this one you can find on Amazon. Once you have your circular dough shape, just use a pizza cutter and slice the circle into 8 triangles.
The dough isn’t wet like a muffin batter. I find that after mixing everything with a spoon, you’ll need to flour your hands and work any dry pieces into the dough. There probably will be some lingering dry powdery pieces in the bottom of the bowl and that’s OK.
Flour your countertop and place the dough on top. Knead it together a bit to get a smooth ball and press it out until you get a 7″ circle. You can use your hands for that, you don’t need a rolling pin. Once less thing to have to clean!
Too add the raspberries, I just place mine on top of the dough, then kneading it together again and reformed the 7″ circle. The raspberries will mostly stay while since they were frozen, but some will break down creative gorgeous red swirls through the dough.
Take a pizza cutter, slice to create 8 scones. Then bake at 400 degrees for 16-17 minutes.
Making the white chocolate glaze
Now let’s talk about this white chocolate glaze.
You’ll melt the chocolate in a double boiler. I prefer this method versus in the microwave because you want to just melt the chocolate, not cook it.
You only need two things to make your own double boiler: a small pot and a heat proof bowl. I use my metal mixing bowl, just be careful when touching the bowl because it will get hot.
Fill your small pot about half way with water, then heat over medium heat so the water comes to a low simmer. Place the bowl on top of the pot and add the morsels and the half & half. The heat created from the steam of the hot water will melt the morsels in the bowl.
Whisk together as it’s melting, then add the almond extract. That’s it! If the mixture ever gets too thick you can drizzle in a little more half & half. If it ever gets too watery just add in some more morsels!
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Raspberry and White Chocolate Scones
A sweet scone for breakfast or a snack! Use fresh frozen raspberries and a white chocolate drizzle flavored with almond extract. Vibrantly red with a whimsical drizzle to create a scone that looks like it came from a bakery!
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 8 scones 1x
- Category: Baking
- Method: Bake
- Cuisine: American
1 cup fresh raspberries, frozen
2 cups all purpose flour
1/3 cup + 1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, diced
1/2 cup sour cream
For the White Chocolate Glaze
1/2 white chocolate morsels
1 teaspoon half & half
1 teaspoon almond extract
1. Preheat the oven to 400. In a large bowl, add the flour, baking powder, baking soda, and salt. Stir to combine the dry ingredients. Add in the diced butter, and using a pastry cutter cut in the butter until the mixture resembles a course meal.
2. In a small bowl, whisk together the sour cream and the egg. Pour into the dry ingredients bowl and stir to combine. The dough will still be course and not a wet batter. Flour your hands, and use your hands to work the dough together to form a ball. Place this scone dough on a lightly floured counter top and lightly knead to corm a circle about 7″ wide. Add the frozen raspberries evenly over top of the dough, then knead the dough together so that the raspberries are blending into the dough. The berries will begin to breakdown a bit creating swirls. Form a circle about 6-7″ wide, and use a pizza cutter to slice 8 scones.
3. Bake for 16-17 minutes.
4. To make the white chocolate glaze, in a double boiler, add the white chocolate morsels and the half & half. Use a whisk and stir until the morsels are completely melted. Then add the almond extra and stir to combine. Allow scones to cool before adding the glaze.
This recipe uses fresh raspberries that you’ll place in your freezer to freeze. Don’t use packaged frozen raspberries, I’ve found they have too much moisture and will make the scone dough wet and soppy.
Keywords: raspberry and white chocolate scones