Simple Almond Raspberry Scones with A White Chocolate Drizzle

Bursting full of flavour these almond raspberry scones have all the markings of an American style scone. With that lovely dense texture classic of a scone, along with the right amount of sweetness. While also being deliciously tart and nutty.

American Vs English Scones

Oh the good old English vs American issue once again I may have written about this topic before but I feel there is no harm talking about it again. Because it is something that I think is relevant when it comes to scones. And a subject that does come up quite often.

So to break it down simply the key differences are:

• Sweetness, Uk scones are not as sweet as their American counterpart
• Density, American scones tend to be Denser
• Shape, Us Brits love to use a cutter making a lovely circular scones. American scones are usually cut into triangles using a knife. (I say usually yes I know there are exceptions to all of these).
• Flavours, Uk scone flavours are simpler using dried fruits, nuts and cheese. American scones will come in an array of flavours.

Now I will always have an affinity for the classic English scone (go check out my recipe) and it will always be my go to recipe. I still have to admit that every now and again I have the urge to experiment and try new flavours and flavour combos. American scones are just more adaptable for me to do this.

American scones have the tendency to be denser sweeter and at times crumblier. When I am experimenting the ingredients I tend to gravitate to are usually fresh fruits, chocolate, nuts and an array of different spices.

Some of these ingredients do have a tendency to weigh down the scone so by basing them on the American style scone works.

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How To Make Almond Raspberry Scones

You can make these scones using a stand mixer or by hand. I would recommend making these scones by hand if you can as you will have more control. These instructions will be focused on using your hands, not a mixer.

If you are making your own buttermilk by adding vinegar to milk do this now and place it off to one side until we need it.

Now we are going to begin by rubbing the butter into the flour using your fingertips. You want it to resemble a breadcrumb like texture.

Next add in the sugar, slivered almonds, baking powder and salt, swirl them around using your fingers to blend them in to the flour.

Gently add in your raspberries using your hands again to coat them into the dry ingredients evenly dispersing them through out. If your raspberries are still quite firm you may want to tear them in half.

Now for the wet ingredients. Add the egg and almond extract to the buttermilk and using a fork best them together well. The goal is that egg just needs to be broken up within the buttermilk.

Slowly pour this over the flour mixture reserving a little, around one teaspoons worth.

Now very gently bring it all together to form a dough ball. Take your time with this I like to use sweeping motions with my hands through the mixture. Going from one side to the other.

Note: Try not to crush the raspberries too much as you work the dough. DO NOT over work the dough this will result in a tough inedible scone. Which no one wants or likes.

Shape and Bake

With your dough ball now formed place divide it in to two even balls. Placing one of them onto a floured surface.

Using the palms of your hands flatten out the dough into a rough circle that is around an inch to an inch and a half thick.

Cut into four even triangles. Placing each triangle onto a lined baking sheet. Repeat this process with the other dough ball.

Take the egg milk mix that you have left over and brush the tops of the scones with it using a pastry brush.

Place the baking tray into a preheated oven and bake. They should be lovely and golden when they are done. You can break one in half to make sure they are cooked all the way through. They should break apart easily and have a crumbly like centre, they shouldn’t look doughy. If they do put them back into the oven for another 5 minutes or so.

Put the almond raspberry scones onto a cooling rack to cool completely.

While the scones cool melt down so white chocolate either in the microwave or over a double boiler. Keep a close eye on it you do not want to overcook the chocolate. Be especially careful using the microwave it will melt quickly, (start with 20 seconds, then do 10 second increments after. mixing the chocolate in between each time).

Drizzle the melted chocolate over the scones I like to use a teaspoon to to this with.

Leave them to fully cool and the enjoy with your favourite hot drink or even a glass of cold milk.

What You Need To Make Almond Raspberry Scones

Tools:

• Mixing bowl
• Small measuring jug or bowl
• Measuring cups or a kitchen scale
• Measuring spoons
• Knife or dough cutter
• Pastry brush with natural bristles
• Baking sheet lined with parchment or a silicone baking sheet
• Cooling racks

Ingredients:

• All purpose flour, this is a plain white flour
• Salted butter, you can also use unsalted if you prefer but I would add a little extra salt to the mixture.
• Granulated sugar, this is the most readily available sugar in stores.
• Baking powder.
• Slivered almonds, you can use blanched or unblanched in this recipe
• Fresh raspberries, fresher the better they tend to hold their shape more than overripe fruit.
• Buttermilk, I always make my own fake buttermilk with vinegar and cows milk, as you only need a little.
• A large sized egg
• Almond extract, the recipe calls for a standard extract if you are using an emulsion like LorAnns then you will need to reduce how much you are using.
• White chocolate, you can use any you may have I like to use white chocolate melts.