Rocky Mountain Raspberry Scones
These flaky, buttery scones, packed with fresh raspberries, creamy white chocolate chips, rich chocolate chunks, and crunchy slivered almonds, are finished off with a decadent drizzle of chocolate for the perfect sweet treat.
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!