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.
What type of raspberries to use
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.
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.
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).
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!
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.
Cut and bake
Take a pizza cutter, slice to create 8 scones. Then bake at 400 degrees for 16-17 minutes.
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.
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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
- 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 cup white chocolate morsels
1 teaspoon half & half
1 teaspoon almond extract
1. Preheat the oven to 400. In a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Stir to combine the dry ingredients. Add in the diced butter, and use a pastry cutter to 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