I’ve made these scones more times than I care to admit.
The smooth vanilla of the white chocolate with the background of sweet raspberry brings me happiness. Crunchy exterior, dense smooth interior… it’s all a symphony of texture and flavor in my mouth.
May you also find a tiny bite of happiness.
Oven @425 degrees
- 2 cups flour
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 4 oz. butter
- 1 cup frozen raspberries
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
Mix the dry ingredients in a large bowl with a whisk. [You might want to add more sugar if you have a sweet tooth – I like mine on the verge of a biscuit with the chocolate and fruit adding the sweetness.]
Cut in butter with a pastry blender ’til mixture looks sandy and butter chunks are not too large.
Add raspberries and chips and mix with a wooden spoon, breaking up berries as you go. When mixture is homogoneous and raspberries are broken up, add heavy cream a few tablespoons at a time and mix well with wooden spoon. Add cream so that the dough comes together, but be careful of making it too wet. You might have to get your hands in there to bring together all the crumbs. You also might need more or less cream depending on moisture in air etc.
With a ball of dough fully brought together you need to decide how large you want these scones. Do you want a few bites to have with tea or is this full-on breakfast?
No judgment either way.
On your counter you can create two circles and cut each into fourths for 8 triangles. or you can spread out the dough on the counter and use a small (or large) round cookie cutter.
Keep in mind that the size and height of your scone is going to impact your bake time.
My small round scones baked for about 18 minutes.
Larger or thicker scones will take longer.
“How do I know if they are done?,” you might ask.
Well I like to give them a little pinch. With thumb on one side, and first finger on the next, pinch it a bit. If the top of the scone has too much movement you need to bake it longer.
If you pulled out your scones too early you might find my family at your front doorstep hoping that you are the sharing sort.
We like things partially baked here, however I understand not everyone is of this persuasion.
My point is that, even if you mistakenly underbake them, your scone experience might not be ruined. You might make new friends.
If you overbake them, which I did last time, the bottom of the scone will be dark, the flavors a bit muted, and your chocolate too crunchy.
There’s always tomorrow to try again.