These Raspberry & Almond Croissant-Style Scones might just be the best scones I’ve ever made! They’re buttery, fluffy and packed with juicy raspberries, creamy white chocolate and crunchy flaked almonds. Honestly, they are so delicious.
We had these for breakfast in the garden and they went down a treat with the kids. They’d also be absolutely perfect for a picnic with a flask of tea!
A little twist on a childhood favourite
I absolutely love scones. They always remind me of my childhood and baking with my mum.
We’d make traditional plain scones or fruited scones, and there was nothing better than eating them almost as soon as they came out of the oven, spread with plenty of butter and homemade jam.
So while these are a little different from the scones I grew up making, they brought back all those lovely memories. There’s something so special about sharing a new recipe with my mum, especially when it’s inspired by something we’ve always loved baking together.
These have more of a croissant-style feel, with a rich, buttery crumb and delicious layers of flavour from the raspberries, white chocolate and almonds.
Why you’ll love them
Buttery and fluffy: everything you want from a really good scone.
Perfect for sharing: serve warm with tea or coffee for a lovely breakfast or afternoon treat.
Great for picnics: pop them into a basket with a flask of tea and head outside.
A little different: a fun twist on the traditional plain or fruited scones we all know and love.
Best served warm
For me, scones are always at their best when they’re still slightly warm from the oven. The buttery crumb, juicy raspberries and melted little pockets of white chocolate are just delicious.
Whether you make them for a lazy weekend breakfast, a garden treat or a picnic with friends and family, I think these will become a new favourite.
And for me, the best part was sharing them with my mum and creating a new baking memory together. Looking for more scone recipes? Why not try my quick and easy raspberry lemon scones or mini lunch box scones.
If you make these Raspberry & Almond Croissant-Style Scones, I’d love to see them! Tag @littleloucooks so I can see your bakes and share them.
Raspberry & Almond Croissant-Style Scones
Equipment
Ingredients
- 400 g plain flour
- 200 g ground almonds
- 3 tsp Dr. Oetker Baking Powder
- 2 tbsp caster sugar
- 150 g cold salted butter grated
- 100 g frozen raspberries
- 100 g Dr. Oetker White Chocolate Chunks
- 3 tsp Dr. Oetker Vanilla Extract
- 3 eggs
- 200 ml milk
- 1 egg beaten (for egg wash)
- Flaked almonds
Instructions
- Preheat the oven to 180°C fan and line a baking tray.
- Mix together the flour, ground almonds, baking powder, sugar and white chocolate. Rub in the grated butter until the mixture resembles breadcrumbs.
- Whisk together the eggs, vanilla and milk, then stir into the dry ingredients to form a soft dough. (If it’s too sticky add more flour, too dry more milk)
- Turn onto a floured surface, flatten slightly, scatter over the raspberries and gently fold the dough to enclose them. Shape into a round and cut into 8 wedges.
- Brush with egg wash, sprinkle with flaked almonds and bake for 30 minutes until golden.
- Finish with a dusting of icing sugar and enjoy!
- Storage: good for 3 days in an air tight container. Freeze for 3 months.
