A delightful recipe for Rocky Mountain Raspberry Scones featuring a mix of fresh raspberries, sliced almonds, and two types of chocolate chips, topped with heavy cream, coarse sugar, and a chocolate drizzle.
Mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder and 2 tbsp granulated sugar.
With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.
In a separate bowl, whisk together 1 egg, ¾ cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
Fold in raspberries, 1 cup of white chocolate chips, 1 cup of chocolate chunks and ½ cup sliced almonds if including. If dough seems too dry, add 1 tbsp more of buttermilk until it is just sticky enough to stick to your hands. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
Using a pastry brush, coat each scone in heavy cream and sprinkle with coarse sugar. Bake at 350 degrees F for 15-20 minutes or until lightly golden browned.
Melt ⅓ cup chocolate chips and drizzle over warm scones. Serve warm & enjoy!
