Friday, December 17, 2010

White Choclate Raspberry Scones

Dry? Definetly NOT! These scones are most and tasty! If you typically do not prefer raspberries...give these a try! They will surprise you! A few seconds in the microwave and they will melt in your mouth! They freeze extremely well and can be frozen before or after baking.


1 cup sour cream
1 tsp baking soda
4.5 cups all purpose flour
1 cup white sugar
2 tsp baking powder
1/4 tsp cream of tartar (on the baking aisle with the spices)
1 tsp salt
1 cup cold butter
1 cold egg
1 tsp vanilla
1/4 tsp almond extract (optional)
1.5 cups white chocolate chips
1.5 cups fresh raspberries cut into halves or quarters

Unsalted butter


1. Preheat oven to 350F. Grease or line a large baking sheet with parchement paper.

2. In a small bowl, combine sour cream and baking soda. Set aside.

3. In a large bowl mix together flour, white sugar, baking powder, cream of tartar, and salt. Cut in butter until flour resembles course meal.
BEFORE cutting in butter:

*This can be done by pulsing flour mixture and butter in a food processor, squeezing butter and flour mixture with your hands, by using a pastry cutter or two knives. Food processor or hands work the best!*

4. Stir in raspberries and white chocolate chips.

5. Mix egg and vanilla into sour cream. Pour and stir in flour mixture.

6. Turn dough onto a heavily floured surface. Knead briefly. Either: Form into two mounds and cut into triangles OR roll out dough to appx .75inch thickness and cut using a cookie cutter.

7. Melt unsalted butter. Brush ontop of cut dough and sprinkle with sugar.

8. Bake 12-15 minutes until bottom is golden brown.

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