I love scones. I didn't always love scones, but I love them now.I guess it took a while to educate my palate to appreciate them. I think what I love more than eating them, is making them. There are just so many different options when it comes to flavors. One of my favorite combinations of flavors is white chocolate and raspberries so I figured it would be good in a scone. Was I right? Oh yeah...I was right. These disappeared pretty quickly around here. They were delicious!
White Chocolate Scones with Raspberries
3 cups flour
2/3 cups sugar
5 teaspoons baking powder
pinch salt
2 sticks butter, chilled and cut into chunks
1 egg - beaten
3/4 cups heavy cream
1 cup white chocolate chips
1 cup frozen raspberries
Preheat oven to 350 degrees. Line two baking pans with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Using the paddle attachment, add the butter chunks. Combine until mixture is crumbly.
Combine the cream and beaten egg. Add slowly to the flour/butter mixture until well combined. Add white chocolate.
On a floured work surface, dump out the scone mixture. Shape into a round. Sprinkle frozen raspberries on top and gently work dough so raspberries are dispersed evenly.
Gently roll dough out into a 14 inch circle then cut into triangles. Place scones on prepared baking sheet and bake for about 20 minutes or until lightly golden. Remove from oven and allow to cool. Drizzle with glaze.
Glaze
2 cups powdered sugar
1 teaspoon vanilla
4 tablespoons milk
Combine ingredients into a medium mixing bowl and stir until smooth. Add enough milk to make thick glaze. Drizzle over cooled scones. Allow to set.
Here's what you'll need to make these awesome scones.
Combine the dry ingredients.
Add the butter chunks until the dough is crumbly. You'll
want to see some small butter chunks in the dough.
Combine the egg, cream and vanilla.
Pour that into the dough.
Then stir in the white chocolate chips. This is what you
want it to look like.
Dump it onto your work surface.
Sprinkle the raspberries on top. Make sure the raspberries
are frozen so they don't break down too much in the dough.
Roll out the dough into a circle...or whatever shape you want...
..then put them on parchment paper lined baking sheets.
Bake them until they are nice and golden.
Whip up your glaze them drizzle the cooled scones.
