White Chocolate Raspberry Scones: Difference between revisions
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Preheat the oven to 400 degrees. | Preheat the oven to 400 degrees. | ||
Sift together the flour, baking powder, sugar and salt. Using a pastry blender cut in the butter until the mixture resembles coarse cornmeal. Make a well in the center and add the egg, vanilla and cream. Fold the wet ingredients into the dry, just until moistened. Gently fold in the raspberries and chocolate. Form the dough into a 9-inch circle on a non-stick cookie sheet, or stone, and with a serrated knife cut into 8 wedges. Do not separate. You cold also use a scone pan and make individual scones. | |||
Sift together the flour, baking powder, sugar and salt. | |||
Using a pastry blender cut in the butter until the mixture resembles coarse cornmeal. | |||
Make a well in the center and add the egg, vanilla and cream. | |||
Fold the wet ingredients into the dry, just until moistened. | |||
Gently fold in the raspberries and chocolate. Form the dough into a 9-inch circle on a non-stick cookie sheet, or stone, and with a serrated knife cut into 8 wedges. | |||
Do not separate. | |||
You cold also use a scone pan and make individual scones. | |||
Mix the egg yolk and water together and brush on the top of the scones. Sprinkle with turbinado sugar, or coarse sugar and bake for 15-20 minutes or until golden brown. | Mix the egg yolk and water together and brush on the top of the scones. Sprinkle with turbinado sugar, or coarse sugar and bake for 15-20 minutes or until golden brown. | ||
Revision as of 19:29, 26 September 2020
[image:White Chocolate Raspberry Scones.pjeg]]
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cut into pieces
- 1 egg slightly beaten
- 1 teaspoon vanilla
- ¾ cup heavy cream
- 5 oz. fresh raspberries
- 4 oz. white chocolate, coarsely chopped
- 1 egg yolk
- 1 tablespoon water
Directions
Preheat the oven to 400 degrees.
Sift together the flour, baking powder, sugar and salt. Using a pastry blender cut in the butter until the mixture resembles coarse cornmeal. Make a well in the center and add the egg, vanilla and cream. Fold the wet ingredients into the dry, just until moistened. Gently fold in the raspberries and chocolate. Form the dough into a 9-inch circle on a non-stick cookie sheet, or stone, and with a serrated knife cut into 8 wedges. Do not separate. You cold also use a scone pan and make individual scones. Mix the egg yolk and water together and brush on the top of the scones. Sprinkle with turbinado sugar, or coarse sugar and bake for 15-20 minutes or until golden brown.
