These delectable scones were introduced to me by my dear friend Kristina who, along with some other wonderful friends, hosted a baby shower for me a few months ago. It was an Irish-themed tea party shower and it was so adorable! They served delicious herbal teas, hot chocolate, and several types of flakey, scrumptious scones. I love scones… and tea parties and baby showers and my friends so it was just perfect! :) Anyway, after one taste, I just had to get the recipe for these raspberry white chocolate scones. I simplified the original recipe, which was waaaaay too time intensive for me. Sometimes you have to weigh preparation time with how much it improves taste (or if it even does improve taste!) Personally I don’t think scones require that much work. As long as you start with very cold butter, work relatively fast, and handle the dough minimally, your scones should be flaky, tender, and delicious. When I made them for my family, my husband raved and ate more than he should, along with both my little kids (which really isn’t unusual for them when it comes to treats!) Sometimes I use fresh berries, sometimes frozen. Sometimes I use all raspberries, sometimes I use a berry mix. It all tastes wonderful! And don’t be tempted to add more white chocolate chips. I know 1/4 cup seems like a stingy amount but it is perfect. I tried more and to my dismay, it ruined the whole batch. The white chocolate overpowered everything else. So stick to the recipe and you will be very happy!
*By the way, I was planning to take pictures to show how to roll it out and cut up but when I was ready I found my camera battery dead! Hopefully the instructions are sufficient but if not, let me know and I’ll try to get some pictures up.
Raspberry White Chocolate Scones
submitted by Brittany ~ The Sisters Cafe
1/2 cup (1 stick) very cold butter
1 1/2 cups fresh or frozen raspberries
1/2 cup milk (not skim)
1/2 cup sour cream
2 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
zest of one lemon
1/4 cup of white chocolate chips
1 Tb butter, melted
sugar to sprinkle on top
Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Dice cold butter and cut into flour mixture with a pastry blender until butter is size of small peas. Add milk mixture to flour mixture; fold with spatula until just combined. Transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Roll into 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough. (If using frozen berries, press down so they are slightly embedded in dough.) Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to baking sheet. Brush tops with melted butter and sprinkle with sugar. Bake in 375 degree preheated oven until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
recipe source: adapted from Picky Cook