Raspberry and White Chocolate Scones

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.

Recipe at a Glance

Prep time: 15 minutes
Bake time: 15 -17 minutes
Notes: 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!

Raspberries: Fresh or frozen?

For these scones you’ll be using frozen fresh raspberries.

Ok let me clarify that…

I’m not talking about 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.

Making 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.

Step 1: Make the dough

Combine all of the dry and wet ingredients in a large bowl. Gently mix into a large ball (sometimes I have to use my hands to get all of the crumbs incorporated).

Step 2: Knead and shape

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!

Step 3: Time for raspberries

Add the raspberries by placing them on top of the dough and kneading the scone dough again and reform the 7″ circle. The raspberries will mostly stay whole since they were frozen, but some will break down creating gorgeous red swirls through the dough.

Step 4: Cut and bake

Take a pizza cutter, slice to create 8 scones. Then bake at 400 degrees for 16-17 minutes.

Step 5: Glaze

Melt the white chocolate with the half & half in a double boiler. Whisk together and as it’s melting, then add the almond extract. Drizzle over the cooled scones.

Want more scone recipes?

Check out my other scones!
Copycat Panera Orange Scones
Lemon Blueberry Scones

Or, if you’re looking for breakfast recipes checkout my whole breakfast category by clicking here. Some of my favorites are the Banana Coffee Cake and Walnut Granola!

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