Tasteful Tuesday: White Chocolate Raspberry Scones

Sometimes we like a sweet treat to go with our coffee in the morning, and this scone recipe is the perfect fix. Whether you serve them during brunch or after dinner as a dessert, these scones are sure to please.

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What you’ll need:

  • Baking sheet
  • Parchment paper
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
    (or, 1 cup more of all-purpose flour)
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, cold and cut into pieces
  • 1/2 cup non-fat milk
    (substitute soy milk or almond milk if desired)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup fresh raspberries
  • 1/3 cup white chocolate chips

Directions:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flours, sugar, baking powder and salt. Cut butter into flour mixture using a pastry blender or fork until mixture resembles fine crumbs.
  3. In a small bowl, whisk together milk, egg and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Mixture may appear dry.
  4. Folk in raspberries and white chocolate chips until combined. Dough will be sticky.
  5. Turn dough out onto a well-floured surface. Knead dough gently until a shaggy ball forms (add flour as needed) and then pat into a circle about 1-inch thick.
  6. Cut into 8 pieces and place onto prepared baking sheet.
  7. Bake for 16-20 minutes or until scones are just starting to turn golden brown on the edges; remove to a wire rack to cool and enjoy!

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