Ani's Kitchen Stories

These no fail Almond Flour Raspberry White Chocolate Scones are so soft, crumbly and delicious with the burst of flavour with White Chocolate glaze and sprinkle hearts. Perfect for a party, breakfast, tea time snacks or kids after school snacks. A sweet treat just right for kids and adults.

I love scones and biscuits, the crumbly texture and melt in mouth with the buttery softness along with the berries is just right for any day. Fresh berries, frozen or dehydrated doesn’t make much difference with the taste and flavour. Of course the fresh berries tartness will be more. While adding fresh berries & frozen you need to be extra care full while folding the berries into the dough. But here as I’ve used the dehydrated berries, it is much easier to handle and the tartness and the flavour is more or less same. Which ever berries that you would like to add or go plain, these scones are absolutely amazing.

I’ve been making scones whenever my heart desires and my family and friends loves it too. So these heart shaped scones I had made it yesterday on Valentine’s Day, making an extra effort with pink white chocolate glaze and sprinkle hearts. These scones pleased both father & son.

I’ve used buttermilk in the scones and it’s completely an egg free recipe except the egg wash part. If you want to skip egg wash simply brush the scones with milk before baking. The golden glow will still be there. I didn’t even miss the egg in my scones and this recipe is perfect for the family & friends that keep asking me for an eggless baking recipes.

Also the Wholemeal Almond Flour gives the extra nutty texture and healthy option instead of only plain flour. So lets hop on to the recipe with few pictures shared while making a video of it.

Ingredients: (8/9 heart shaped Scones)

• 1 cup Whole meal Almond Flour

• 1 1/2 cup All purpose flour

• 1/4 cup buttermilk

• 75 grams cold butter

• 10 tsp granulated sugar

• 1/2 tsp baking powder

• 1/8 tsp baking soda

• Pinch of salt

• 1/2 cup dehydrated raspberries or frozen raspberries

• 1/2 cup chopped white chocolate

• 1 egg and a tbsp of milk for egg wash.

Ingredients for White Chocolate Glaze:

• 1/4 cup white chocolate

• 1/4 cup heavy whipped cream

• 1 tbsp icing sugar

• 1 drop vanilla extract

• 1 drop pink or red velvet food colour (optional)

• Sprinkle (optional)

Method:

• In a deep bowl or serving plate sieve the almond flour & all purpose flour. Add salt, sugar, baking powder, baking soda and whisk. Keep aside.

• Chop the white chocolate in the chopping board, alternatively you can use white choco chips too.

• Now in the flour mixture make a well and grate the cold butter. Mix it with your fingers. Make it like a crumbly texture. Do not over mix it.

• Add in the chopped white chocolate, mix it with the fork.

• Now add the buttermilk in the dry ingredients and gently stir it. Work it with your hand to make it a dough.

• Transfer the dough on the floured work surface. Roll it and make it to a thick circle. Now sprinkle the dehydrated raspberries on the surface of the dough. Gently fold the dough and cover the edges, push in all the raspberries inside the dough. Now gently roll it with the rolling pin to a thick circle and cut the dough with a heart shaped cookie cutter. One push with the cookie cutter without twisting it and you’re done. Continue the same with all the scones.

• Place the scones on the baking tray and refrigerate it for 20 to 30 minutes uncovered. In the meanwhile pre heat the oven to 200 degree Celsius.

• Whisk egg and milk in a bowl and evenly brush the egg wash on the scones.

• Bake it on the preheated oven of 200 degree Celsius for 12 to 14 mins or lightly browned.

• When done, quickly transfer the baked scones on the cooling rack.

• Meanwhile for the glaze, melt the white chocolate in the microwave heating it for 20 seconds interval. Whisk it in between until the white chocolate is fully melted. Now add the heavy whipped cream on the melted chocolate along with the icing sugar. Whisk it to a flowing texture. Add a drop of vanilla extract & pink colour. Whisk it again. Now pour the Chocolate glaze in the piping bag and pipe it or drizzle it with the spoon on the scones. Sprinkle some pretty heart shape sprinkles which is completely optional. Enjoy fresh & warm.

Notes: The scone dough can be refrigerated for 3 to 4 days covered with a cling wrap or can be stored in the freezer until whenever you feel like indulging it.