Raspberry Scones with White Chocolate Drizzle

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

Hands-on Time: 10 min. | Total Time: 30 min. | Serves: 6-8 | Difficulty: Easy

  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 4 Tbsp. granulated sugar
  • ½ cup white chocolate chips, divided
  • 6 oz. fresh raspberries
  • 1⅓ cups Kroger™ Heavy Whipping Cream
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  1. Preheat oven to 400 F.
  2. In a large bowl, whisk flours, baking powder, salt and sugar. Add ¼ cup white chocolate chips and raspberries, then toss to coat.
  3. In a small bowl, mix the cream and extracts. Gently stir cream mixture into the flour mixture.
  4. Spoon 8 equal mounds onto a cookie sheet lined with parchment paper.
  5. Bake for 20-22 minutes, until golden brown.
  6. 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.
  7. Serve and refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 350, Calories from Fat 220, Total Fat 24g (37% DV), Saturated Fat 11g (55% DV), Trans Fat 0g, Cholesterol 55mg (18% DV), Sodium 260mg (11% DV), Carbohydrates 28g (9% DV), Dietary Fiber 3g (12% DV), Sugars 13g, Protein 6g, Vitamin A 10%, Vitamin C 10%, Calcium 8%, Iron 4%.

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