Archive for March, 2010

Scones — like the best part of muffins — are crispy on the outside and around the edges, buttery and flaky on the inside and not overly sweet. And when knocked up with tangy raspberries and white chocolate chips, they’re to die for.   This recipe is easy to make and the result is sooo much better than the soggy, sad bakery items hanging out in the case at your neighborhood coffee shop.

Raspberry White Chocolate Chip Scones

2 cups flour

1/4 cup brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 stick cold butter (1/4 cup)

1 cup fresh or frozen raspberries

3/4 cup white chocolate chips

3/4 cup heavy cream

1 egg

(1) Mix dry ingredients and cut in butter.  Then add berries, tossing to mix.

(2) Beat together cream and egg, then slowly add to the dry ingredients, stirring gently until dough comes together.  The key is to not over handle!

(3) Divide the dough in half and shape each into a 6-inch round on a lightly floured surface.  Cut into wedges.

(4) Bake for 20 minutes at 375 degrees.

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