Almond flavored scones filled with juicy raspberries and topped with a white chocolate glaze and sliced almonds.
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 with a side of tea or coffee! I used my favorite scone base (are you guys tired of my scones yet? I hope not.), and tweaked it by adding a little bit of almond flavoring and fresh raspberries into the dough.
One note about the raspberries – it is basically impossible to stir fresh raspberries into the dough without them smashing, but don’t fret! They will make the dough very sticky so make absolutely sure that you are patting it down onto a heavily floured surface and you’ll be in the clear with no issues at all. You can opt for frozen (unthawed) raspberries if you prefer, which I will probably do next time. Aren’t they beauties?!
I love the pinkish-reddish raspberries peeking through and the almond dough paired with the raspberries is sooo delicious! I love raspberry and white chocolate together so when I saw some raspberries sitting in the fridge that needed to be used up and some white chocolate chips in the pantry, it was a given that I needed to incorporate them somehow. I drizzled a little white chocolate on top and while it was still wet, I sprinkled on some sliced almonds. You can even toast them for even more flavor.
Make a batch of these scones, put on the kettle for tea and invite over some friends!