Raspberry White Chocolate Scones
If you have been following my blog for a while you know that I love breakfast food, especially scones! They are easy to grab when you are running out the door to work and they make a great addition to a Sunday brunch. Don’t have fresh raspberries? No worries, you can use frozen, just throw them into the batter and shape! No need to thaw! As with all scone recipes, it is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before placing in the food processor. In hot or humid environments, chill the flour mixture and workbowls before use.
These scones freeze beautifully so you can enjoy fresh from the oven scones anytime of the day. Just freeze the scones on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time.
Yield: 8 Scones Prep Time: 15 minutes Cook Time: 25 minutes 1/2 cup whole milk Adjust oven rack to middle position and heat oven to 425 degrees. Place raspberries in freezer until needed. Recipe Notes: Source: adapted from Cook’s Illustrated’s Blueberry Scones
Raspberry White Chocolate Scones
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest
8 tablespoons unsalted butter, frozen, cut into ½ inch pieces
1 ½ cups fresh raspberries (about 7 1/2 ounces)
1/3 cup white chocolate chips
2 tablespoons unsalted butter, melted
Whisk together milk and sour cream in a medium bowl; refrigerate until needed.
In the bowl of a food processor fitted with the metal blade, pulse flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of blueberries, blackberries, or strawberries can be used in place of the raspberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating.
Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen.
To Make Ahead: After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 7. For frozen scones, heat oven to 375 degrees, follow directions in step 7, and extend cooking time to 25 to 30 minutes.
Yield: 8 Scones
Prep Time: 15 minutes
Cook Time: 25 minutes
1/2 cup whole milk
Adjust oven rack to middle position and heat oven to 425 degrees. Place raspberries in freezer until needed.
Source: adapted from Cook’s Illustrated’s Blueberry Scones
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