Raspberry scones are flavored with almond extract and topped with a white chocolate glaze and sliced toasted almonds. These Raspberry White Chocolate Almond Scones would be the perfect addition to any breakfast or brunch spread!
Scones.. breakfast or dessert? I always feel like scones, just like cinnamon rolls, are alike in the sense that they can be served as either a breakfast treat or dessert. I enjoy scones for both and they go so perfectly alongside some tea or coffee! I used my favorite scone base and tweaked it by adding a little bit of almond flavoring and fresh raspberries into the dough. Make a batch of these scones, put on the kettle for tea and invite over some friends!
Need more scone recipes? Try my lemon blueberry scones or fresh orange scones.
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Why you'll love this recipe
- These scones are so delicate and pretty, the perfect addition to any brunch or breakfast event!
- Texture: These scones are crisp and crumbly on the outside while the center is tender and flaky. The perfect scones!
Ingredients
Scones
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter: Frozen butter works the best for scone recipe. If your butter isn't frozen, make sure it is very cold.
- Sour cream
- Egg
- Almond extract
- Raspberries: Fresh or frozen
- Sliced almonds
White Chocolate Glaze
- White chocolate chips
- Heavy cream
- Sliced almonds: for garnish
See recipe card below for a full list of ingredients and easy-to-follow instructions.
Substitutions & Variations
- Add other berries: Substitute raspberries for blackberries, blueberries, or strawberries.
- Use different types of chocolate: You can use different types of chocolate chips, such as dark chocolate, or semi-sweet chocolate.
- Add other nuts: Substitute sliced almonds for crushed walnuts or pecans.
How to make raspberry scones
- Toss all of the dry ingredients.
- Whisk wet ingredients together.
- Grate frozen butter into flour mixture. Using your hands, work in the butter until the mixture is crumbly.
- Gently stir in wet ingredients until just about combined. Carefully stir in the raspberries. Note: If using fresh raspberries, they will smash, just work carefully and try not to over work the dough. Gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky if using fresh raspberries.
- Place dough on a heavily floured surface and lightly pat into an 8" circle about ¾" thick. Use a very sharp knife to cut into 8 triangles (like a pizza).
- Transfer triangles onto prepared baking sheet in a circle shape or in two rows (4 in each row) leaving about 1" between each one.
- Bake!
- Prepare glaze. Be very careful because white chocolate seizes up very fast. Once scones are completely cooled, drizzle the glaze on top.
Storage
- Storage instructions: Raspberry Scones will stay fresh for up to 6 days stored in an airtight container at room temperature.
- Freezing instructions: Place unglazed scones in a single layer into a resalable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature.
Recipe FAQs
Scones are a baked pastry that originated in the UK. They are most often enjoyed as a breakfast, brunch or treat and known for their crumbly and tender texture.
Scones and biscuits have a very similar texture and method of preparation, but they often have slightly different ingredients and flavors. Scones might have added fruits, nuts, chocolate or spices, while biscuits tend to be more of a plain savory item.
Using very cold or frozen butter and trying to handle the dough as little as possible are top factors. Cold butter creates pockets of steam when baking, which leads to flakiness. Overworking the dough can result in tough scones, so mix gently.
Yes, you can prepare the scone dough, shape it, wrap tight in plastic wrap and refrigerate the unbaked scone dough. When you're ready to bake, simply allow to come to room temperature and slice into 8 triangles and bake as directed.
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📋 Recipe
Raspberry White Chocolate Almond Scones
Ingredients
Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, frozen
- ½ cup sour cream
- 1 large egg
- ½ teaspoon almond extract
- 1 cup raspberries, fresh or frozen
- ⅓ cup sliced almonds
White Chocolate Glaze
- ½ cup white chocolate chips
- 1 tbs heavy cream
- ½ cup sliced almonds, for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, gently toss flour, sugar, baking powder, baking soda and salt.
- In a separate small bowl, whisk sour cream, egg, and almond extract until completely smooth.
- Grate frozen butter into flour mixture. Using your hands, work in the butter until the mixture is crumbly. Gently stir in sour cream mixture until just about combined. Carefully stir in the raspberries. Note: If using fresh raspberries, they will smash, just work carefully and try not to over work the dough. Gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky if using fresh raspberries.
- Place dough on a heavily floured surface and lightly pat into an 8" circle about ¾" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet in a circle shape or in two rows (4 in each row) leaving about 1" between each one.
- Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely.
- For the glaze, melt white chocolate chips and cream in a small bowl in the microwave at 30 second intervals. Be very careful because white chocolate seizes up very fast. Once scones are completely cooled, go ahead and drizzle the glaze on top.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Genevieve says
These look amazing. I really want to make them. What do you mean by grate the butter? Like use a cheese grater?
Jessica says
Yep!
Andi @ The Weary Chef says
I love all the flavors in this scone! And white chocolate glaze makes it perfect!
Jessica says
Thanks Andi!!