Raspberry White Chocolate Scones

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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Sunday Morning Scones

Growing up, I was spoiled by a mother who loves to bake and was exceptionally good at it, too. On weekends, one could expect a fresh loaf of banana bread, warm butterscotch cookies, rhubarb coffee cake, or chocolate-caramel oatmeal bars. And sometimes, if a special brunch was in order, mom would make blueberry white chocolate chip scones. These were some of my all-time favorites.

Although I’ve never quite been able to replicate mom’s recipe exactly, I’ve come close on a couple occasions over the past few years. Today was definitely one of those times – but instead of blueberries, I decided to try raspberries. They were delicious!

Raspberry White Chocolate Chip Scones

2 cups all-purpose flour

¼ cup packed brown sugar

1 tablespoon baking power

¼ teaspoon salt

¼ cup butter, chilled and sliced

1 cup fresh or frozen raspberries (or blueberries)

½ cup white chocolate chips

¾ cup half-and-half cream (today I used 2% milk instead)

1 egg

(1)  Preheat oven to 375.

(2)  Cut butter into mixture of flour, sugar, baking powder, and salt. Add berries and toss to mix.

(3)  In a separate bowl, beat together cream/milk and egg, and slowly pour into dry ingredients, stirring with rubber spatula until dough forms. Knead just until it comes together, 3 or 4 times. Don’t overhandle or the berries start to get mushy.

(4)  Spoon dough onto un ungreased sheet and bake about 20 minutes.

– Devin

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