Rocky Mountain Raspberry Scones
These scones are inspired by my absolute favorite ice cream flavor which consists of white chocolate ice cream, raspberry swirls and almond chocolate chunks. I wasn’t disappointed by how they came to life as buttery scones!
This is my traditional scone recipe that creates MOIST, flaky, buttery scones. Loaded up with white chocolate. chips, fresh raspberries, chocolate chunks and slivered almonds — you can of course leave out the almonds if you have an allergy or don’t prefer them, they’ll turn out just as good!
I coat the scones in heavy cream with a pastry brush, or you can massage it in with your hands! & sprinkle with a coarse sugar before baking.
I traditionally add a powdered sugar glaze to my scones once baked, but decided to use a milk chocolate drizzle and it was magic!
Rocky Mountain Raspberry Scones
Ingredients
- 2½ cup all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar + more for garnish
- 12 tbsp cold butter grated
- ¾ cup buttermilk
- 1 egg
- 1 tsp vanilla
- 1 cup fresh raspberries
- ½ cup sliced almonds
- 1 cup chocolate chunks (or chips)
- 1 cup white chocolate chips
- 1 tbsp heavy cream for topping
- 1 tbsp coarse sugar for toppping
- melted chocolate chips for topping
Instructions
- Mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder and 2 tbsp granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.
- In a separate bowl, whisk together 1 egg, ¾ cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
- Fold in raspberries, 1 cup of whtie chocolate chips, 1 cup of chocolate chunks and ½ cup sliced almonds if including. If dough seems too dry, add 1 tbsp more of buttermilk until it is just sticky enough to stick to your hands. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
- Using a pastry brush, coat each scone in heavy cream and sprinkle with coarse sugar. Bake at 350 degrees F for 15-20 minutes or until lightly golden browned.
- Melt ⅓ cup chocolate chips and drizzle over warm scones. Serve warm & enjoy!
