Raspberry Scones with White Chocolate Drizzle

These soft, tender scones have a drizzle of sweetness in every bite!

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 4 tablespoons granulated sugar
  • 1⁄2 cup white chocolate chips, divided
  • 6 ounces fresh raspberries
  • 1 1⁄3 cup Heavy Whipping Cream
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract


  • Preheat oven to 400°F.
  • In a large bowl, whisk flours, baking powder, salt and sugar. Add ¼ cup white chocolate chips and raspberries, then toss to coat.
  • In a small bowl, mix the cream and extracts. Gently stir cream mixture into the flour mixture.
  • Spoon 8 equal mounds onto a cookie sheet lined with parchment paper.
  • Bake for 20-22 minutes, until golden brown.
  • While the scones are cooling, place ¼ cup of white chocolate chips in a microwave-safe bowl. Microwave for 30 seconds and stir. Microwave for 30 additional seconds, if needed. Drizzle over the top of each scone.
  • Serve and refrigerate leftovers.