Raspberry White Chocolate Almond Scones
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!
Servings: 8 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
Storage instructions: Raspberry Scones will stay fresh for up to 6 days stored in an airtight container at room temperature.
Freeze raw scones: Place raw scones in a single layer into a resalable, freezer-safe bag and freeze for up to 3 months. When ready to make them, you can bake them off frozen and add a few extra minutes to the bake time or thaw in refrigerator overnight and bake.
Freeze baked scones: Place baked, unglazed scones in a single layer into a resalable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature.