December 14, 2015

White Chocolate Raspberry Scones

Even though we have had quite a mild December in NJ, I've had a hankering to make a batch of scones.  This was my first attempt at them, and I must say, they turned out just how I had hoped!  A delicately-firm (if that isn't an oxymoron!) outside with a soft and flaky inside that melts in your mouth.  With butter, buttermilk, white chocolate... hopefully sweater weather comes quickly for my waistline's sake because I may just be making these weekly!

  • 2 cups flour + additional to flour work surface
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 12 Tbsp. (1½ sticks) cold, unsalted butter, cut into ½-inch pieces
  • 2 eggs, lightly beaten
  • ½ cup buttermilk
  • ½ tsp. vanilla extract
  • 1 cup fresh raspberries
  • 1 cup white chocolate chips + ½ cup white chocolate chips for drizzle topping
  1. Preheat oven to 390˚F.  Using an electric mixer with the paddle attachment, combine the flour, sugar, baking powder and salt.  With the mixer speed set to low, add the butter pieces to the dry ingredients and combine until the butter is the size of peas.
  2. Meanwhile, in another bowl, whisk the eggs, buttermilk and vanilla together with a fork.  With mixer still on low speed, add the liquid mixture to the bowl until blended.  Turn the mixer off and gently fold in the raspberries and white chocolate chips.
  3. Flour your work surface and shape the dough into an 8-inch circle, about ¾-inch thickness.  Using a sharp knife, cut the dough into 8 triangular pieces, like you would a pie.  Place the pieces onto a baking sheet with enough room between pieces to allow for expanding in the oven.  Bake at 390˚F for 20-23 minutes.  Once done, allow scones to cool.
  4. After scones have cooled completely, melt the remaining white chocolate chips, drizzle over the scones and enjoy!
Recipe inspired by Barefoot Contessa's Cranberry Orange Scones.

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