I’m biased, but in my opinion, these are the best raspberry almond white chocolate scones.
My current obsession of watching Great British Baking has spilled over into all aspects of my life, especially the food part. I’ve had a hankering for fish & chips, bangers & mash and Scotch eggs AND I DON’T EVEN EAT MEAT!!!!! Some please help me. And if you’re going to come over, you might as well come and help me eat the dozens of scones piled up in my kitchen.
As far as desserts go, scones are pretty healthy…I mean only one tablespoon of sugar in the entire recipe AND fruit? You gotta be kidding me! On the other hand, a scone might just fill your entire saturated fat quota for the day. I guess it’s all about balance, right? Scones seem pretty easy to make, but if you’re not careful, they can quickly become tough and dry. This was the exact reason why I hated scones for so long…until I discovered the key to perfectly fluffy, buttery and flavorful scones.
For the perfect scones, make sure that you really work the butter pieces into your dry ingredients. Butter coats the flour particles and prevents gluten formation which keeps the scones moist and soft. The second part to delicious scones is to make sure you don’t overwork the dough. It is so easy to want to add more flour because the dough will be very sticky, but work the dough just until a ball forms – I find it easiest to use a rubber spatula and fold the ingredients together until a dough ball forms and then gently pat it into a circle.
So, what are you waiting for? Get your scone game on!
IMPORTANT: Using frozen raspberries will ensure that the raspberries don’t make your dough too wet and bleed all over the place. As for white chocolate chunks, that’s a personal preference, but chunks generally melt easier than chips, so if you like pockets of molten chocolate in your scones versus solid pieces, use white chocolate chunks
RASPBERRY ALMOND WHITE CHOCOLATE SCONES | Makes 8 scones
- 2 cups all-purpose flour
- 1 tbsp sugar + 1 tbsp more for sprinkling
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 6 tbsp unsalted butter – cut in 1/2″ pieces
- 1 cup frozen raspberries
- 1/3 cup white chocolate chunks
- 1 tsp almond extract
- 1/3 cup heavy whipping cream + 2 tbsp more for brushing
- 1 egg
- Preheat oven to 375 (F).
- Mix flour, sugar, baking powder and salt together in a large bowl.
- Add in butter pieces and using hands or pastry cutter, incorporate butter into dry ingredients until mixture resembles coarse sand.
- Add in white chocolate chunks and frozen raspberries taking care to separate any raspberries in frozen chunks
- In a separate bowl or liquid measuring cup, combine heavy cream, almond extract and egg, mixing thoroughly.
- Make a well in the dry ingredients and pour wet ingredients into the well.
- Using spatula, fold wet and dry ingredients together until a wet, shaggy dough forms. DO NOT overwork dough.
- Place dough on baking sheet lined with parchment paper and pat into an 8″ circle.
- Brush top with heavy cream and sprinkle with sugar. Then cut circle into 8 pieces to help scones rise more easily in oven.
- Bake for 20-25 minutes or until edges are just starting to turn golden brown and the tips of the scones feel firm to the touch.
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