My husband’s favorite fruit are raspberries, so I try to come up with recipes that will include raspberries. He also enjoys almonds and he loves dark chocolate.
So, I created these delicious Raspberry Almond Scones, that are loaded with fresh raspberries and almonds, then I sprinkled sliced almonds on top for a little added crunch. And then I drizzled dark chocolate on these delicious scones, because who doesn’t like dark chocolate on their scones.
To keep the raspberries as whole as possible, I roll out the dough, scatter the raspberries on top, then roll the dough up like a cinnamon roll. I slightly flatten the dough, and cut the scones with a 2-1/2″ round cutter. Because we can get raspberries year-round, these Raspberry Almond Scones are a delicious treat anytime of the year.
8 tablespoons butter
2 cups unbleached flour
1/4 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup sliced almonds, divided
1 cup buttermilk
6 ounces raspberries
1 egg, beaten
2 ounces dark chocolate (60% bittersweet chocolate)
Preheat oven to 400 degree F. Grate butter on wax paper; put in freezer for 15 minutes. Meanwhile, in large bowl mix together both flours, sugar, baking powder, baking soda, and salt; stir in 1/3 cup sliced almonds. Stir in frozen butter until all the butter is covered with the flour mixture. Add buttermilk, mix until just together (do not overmix, the dough is very loose). Place dough on a heavy floured board, pat into a square. Roll out into a 12″ square. Fold into thirds, then fold into thirds the other direction (you should have a square dough). Put on a floured plate; put into the freezer uncovered for 5 minutes.
Roll cold dough into 12″ square on a floured board. Scatter raspberries evenly on dough, pat down gently. Starting at end furthest from you, roll dough (like a cinnamon roll) into a tight log. Flatten log to 1″ thick (about 4″ wide x 12″ long). Cut-out scones using a 2-1/2″ round cutter (get as many as you can on the first cut). Gather and pat leftover dough 1″ thick (try not to handle dough too much, the raspberries will start to break down), cut-out more scones with 2-1/2″ round cutter. Place scone rounds on a parchment-lined baking sheet. Brush tops with 1 beaten egg; then sprinkle tops with remaining 2 Tbsp. sliced almonds. Let rest for 5 minutes. Bake at 400 degrees F. for 17-20 minutes (until golden brown and delicious). Remove parchment and scones from baking sheet; cool completely on cooling rack.
Once scones are completely cooled, melt 2 oz. bittersweet chocolate in the microwave for 30 seconds, stir and microwave for 15 seconds, stir; if not fully melted microwave an additional 5-15 seconds; stir until smooth. Pour into small ziplock bag. Cut a small hole in one corner, drizzle chocolate over each cooled scone. Serve! These scones freeze well.