Raspberry and White Chocolate Scones

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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!

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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