It’s a perfect Saturday morning for something special for breakfast. Scones are something I make at least once a week. This morning I made our favorite, which is raspberry white chocolate.
Raspberries and white chocolate are one of the best combinations. And why not for breakfast.
I rarely have fresh raspberries on hand so I use frozen.
For flour I used half sprouted flour and half almond flour. I often use almond flour for the whole batch. They are a little softer but still so good. Adding in a regular flour or a gluten free mix makes the scones a little crunchier out of the oven.
One of my favorite kitchen tools is a pastry cutter. It seems like I use it all the time. If you don’t have one, you could use a fork. It will just take a little longer.
This is how you want the butter to look. A few bits that will melt into the scone when baking.
Don’t those raspberries look so good?? I use white chocolate chips but regular chocolate chips would be just as good…or dark.
After you put them on a baking sheet, I “frost” them with a little bit of cream and sprinkle raw sugar on top. This makes for a good crisp crunch.
Bake them at 400 for about 15 minutes – depending on how big you make them. Instead of dropping them on a baking sheet you can mold the dough into a flat disk and cut them into 8 or 12 triangles.
And nothing goes better with a warm scone than a hot cup of coffee.
This recipe is very versatile. Here are a few other ways to make it.
Lemon Poppyseed: 1 T poppy seed and 2 T lemon zest
Cranberry Orange: 1/3 cup cranberries and zest of 1 orange
Almond Blueberry: 1 cup fresh or frozen blueberries (1/3 cup dried), 1 tsp almond flavoring, 1/2 cup toasted almonds
Vanilla Almond Chocolate: 1/2 cup chocolate chunks, extra tsp vanilla, 1 tsp almond extract, 1/2 cup toasted almonds
- 1 cup almond flour
- 1 cup almond, whole wheat, white or gluten free mix
- 1 stick butter
- 1 egg
- ⅓ cup honey
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- 1 cup raspberries
- ⅓ cup (or more) white chocolate chips
- Preheat oven to 400 degrees.
- Cut the butter into the flour using a pastry cutter until the butter is in pea size bits.
- Add in the honey and egg until just combined.
- This works the best with a room temperature egg.
- Add in the baking powder, soda, salt and vanilla.
- Mix until just combined again.
- Try not to over mix.
- Then fold in the raspberries and chips.
- Drop on a parchment lined sheet pan.
- Using a pastry brush "paint" on cream.
- Sprinkle with raw sugar.
- It usually makes about 12.
- Bake for 12-18 minutes.