Just about everything is heart-shaped right around Valentine's Day, so why not add scones to the mix! The combination of raspberries, white chocolate, and almonds is not only the perfect trio, but they also add the perfect red speckles for the holiday. Omit these and use the scone recipe as a base for your own flavor combination. Or simply serve them plain with a side of jam!
Raspberry, White Chocolate, and Almond Scones
Makes approximately 20 mini scones
Ingredients:
250 g all-purpose flour
65 g granulated sugar
1 TBSP baking powder
1/2 tsp salt
85 g cold unsalted butter, cubed
120 ml heavy whipping cream, plus more for topping
1 large egg
1 tsp pure vanilla extract
60 g white chocolate chips
50 g slivered almonds
115 g fresh raspberries
Sanding sugar for topping
Instructions:
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. While the oven is preheating, lightly roast the slivered almonds until fragrant (little to no color change) and set aside to cool.
Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the cold cubed butter and toss to coat in the dry mix. Using your hands, rub the butter into the flour mixture until it looks coarse and crumbly. The butter pieces should be no larger than the size of a pea.
In a separate bowl, whisk together the heavy whipping cream, egg, and vanilla extract. Form a well in the center of the dry ingredients and pour the wet ingredients in the center. Mix until the dough just comes together but is still somewhat crumbly.
Add the white chocolate, slivered almonds, and raspberries to the dough. It helps to tear each raspberry in half if you’re using a smaller cookie cutter like me. Fold in until the dough forms a uniform mass.
Tip out the dough onto a well-floured surface and flour the top. Roll the dough until it is approx. 1/2” thick and cut out scones using a heart-shaped cookie cutter. Alternatively, shape the dough into a circle and cut into 8 triangles for a more traditional scone shape.
Transfer the cut scones to the prepared pan and freeze for approx. 10 minutes. This helps the scones to better maintain their shape. Remove the scones from the freezer and brush with the additional heavy cream. Sprinkle with sanding sugar and bake 400°F for 15-20 minutes or until the tops of the scones are lightly browned and cooked through.
Let the scones cool completely before enjoying. You may notice some white chocolate chips burning if they are in contact with the pan. If this happens, let the scones cool and gently break off any burnt pieces.
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