Raspberry White Chocolate Scone Loaf
Raspberry and white chocolate-studded scones baked in loaf form.
Servings: 8 slices
Calories: 455kcal
Ingredients
Scone dough
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 8 tablespoons unsalted butter frozen and grated, or cold and cubed
- ¾ cup raspberries fresh or frozen (not thawed)
- 3 ounces white chocolate chopped
- 1 cup heavy cream
- 1 large egg
- 1 teaspoon white vinegar
- 2 teaspoons almond extract
Glaze
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 4-5 teaspoons heavy cream
- sliced almonds for garnish
Instructions
- Preheat the oven to 400℉. Line a 9-inch loaf pan with parchment paper. Set aside.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the raspberries and white chocolate and toss gently to evenly distribute.
- In a small bowl, whisk together the heavy cream, egg, vinegar, and almond extract. Add to the flour mixture and gently stir just until the dough comes together.
- Transfer the mixture to the prepared pan. Bake the scone loaf for 35-40 minutes or until a toothpick inserted at the center comes out clean. Cool in the pan for 20 minutes before transferring to a wire rack to finish cooling.
- For the icing, in a small bowl, combine the powdered sugar, almond extract, and enough heavy cream to achieve desired consistency. Drizzle the icing over the scone loaf. Garnish with sliced almonds.
- Store in an airtight container. The scone loaf will keep for up to five days.
Nutrition
Calories: 455kcal | Carbohydrates: 47g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 435mg | Potassium: 119mg | Fiber: 2g | Sugar: 21g | Vitamin A: 861IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 2mg