source: http://www.rockrecipes.com/raspberry-white-chocolate-scones/
These are soooo good. Really, after searching and trying different recipes trying to get close to the one I had from a popular bakery, these hit the mark! Easy to make and the texture is much closer to a "scuffin" than a crumbly dry scone. Terrific fresh out of the oven, but did still taste great after a couple of days.
Ingredients
- 3 cups flour
- ½ cup sugar
- 6 tsp baking powder
- ½ tsp salt
- ¾ cup very cold butter, cubed
- 6 ounces good quality chopped white chocolate
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup milk
- 1½ cups frozen raspberries
Instructions
- I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
- In a food processor, combine the flour, sugar, baking powder and salt.
- Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
- Transfer to a large bowl and toss in the white chocolate.
- Mix together the lemon juice, vanilla extract ans milk.
- Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
- When the flour is almost incorporated, add the frozen raspberries.
- Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
- It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
- Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
I rolled it out between 2 pieces of parchment, it was much cleaner. I tried just free forming them by hand and it stuck too badly to my hands, so rolling out and cutting them with a cutter is much easier.
- If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
- You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
- Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.
