I reached a milestone birthday yesterday, and I decided to make myself some scones with raspberries because I love them so much. I surrounded my table with some of my birthday cards so that I could enjoy looking at them again.
I have always wanted a February teacup, so this year I found one on eBay at a good price and ordered it.
My oldest son and DIL bought me this pretty Cineraria plant. I thought it looked pretty with my teacup. This is the first time in 70 years that my Mom and I won't be talking on my birthday, so I included a favorite picture of the two of us having fun at my youngest son and DIL's wedding.
Yield: 8
White Chocolate Raspberry Scones
I am a lover of raspberries and decided to make these scones for my birthday. I adapted the recipe from one that I found on the Epicurious site. They are so good and VERY moist. Blueberries would be good, and dried cherries or apricots. It's not a mistake that there is no butter in this recipe. You could also increase the whipping cream a little and just make drop scones.
ingredients:
- 1 and 1/2 cups + 2 T. all-purpose flour
- 1/4 cup sugar
- 1/2 tablespoon plus 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup white chocolate bits or white baking morsels
- 1 cup chilled whipping cream
- 1/2 cup frozen raspberries
- 1 tablespoons butter, melted
- Additional sugar ( I like to use sparkling sugar)
instructions:
- Preheat oven to 375 degrees and lightly grease a baking sheet (I just use parchment paper).
- In a large bowl, mix flour, 1/4 c sugar, baking powder and salt.
- Stir in white chocolate chips and slowly add whipping cream, stirring in just enough to moisten ingredients.
- Turn out onto lightly floured surface. Add frozen raspberries and knead gently for about 2 or 3 minutes until a soft dough forms.
- Pat dough into rectangle about 1 to 1-1/2 inches high.
- Divide into 4 smaller rectangles. Cut each rectangle diagonally, forming a total of 8 triangles.
- Transfer to baking sheet, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar.
- Bake 15 to 20 minutes until lightly browned.
NOTES:
I often cut scones, place them on parchment paper and freeze the scones. When frozen, transfer to a freeze proof container and then bake one, or how ever many you'd like, allowing maybe a couple of extra minutes.
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