Raspberry Scones
“While spying the baked goods in the case laid out in elegant splendor, her mouth began to water. They reminded her of those adorable little puppies begging for someone to love them. Walking away from either puppy or scone was a test of her willpower. Willpower be damned today, she whispered to herself.”
- The Piper & The Prophecy
We’re strolling around Charleston. We have our iced Honey Lavender Latte in one hand. And as we try not to trip on the cobblestones, we bite into a Raspberry White Chocolate Scone! We’re exploring Kenzie’s world!
Scones always leave me feeling like, how? How can they be so comforting yet classy. So delicious yet unending in their variations.
We’ve returned to the recipe we used for our Blackberry Scones, which had us swirling Blackberry jam through the decadent dough. For this iteration, we kept with using Raspberry jam, but we added fresh berries for a pop of juicy tartness, and we’ve added a smattering of white chocolate to soften the edges and sweeten the indulgence.
To make;
Raspberry White Chocolate Scones
makes 8 large triangles
4 cups flour, plus 2 tbsp and extra for dusting
3/4 cup cold butter diced
1/4 cup sugar, plus some for sprinkling
2 tbsp baking powder
2 tsp salt
4 eggs, plus 1 with 2 tbsp milk for egg wash
1 cup heavy cream
1/2 cup raspberry jam
1 cup or 6 oz package fresh raspberries
6 ounces good white chocolate chopped
I. Coldness is key to scones. Make sure all your ingredients, and even your mixing bowl is cold. Dice the butter and then refrigerate it again. Lightly beat the eggs, add to your cream, and refrigerate. Preheat oven to 400 degrees.
II. With your paddle attachment, mix 4 cups plus 2 tbsp flour, sugar, baking powder, and salt. Add butter and mix on low speed until the butter is pea sized. Slowly add your cream mixture and mix on low until it is just blended. Add the jam and mix on low until just barely blended. We want the swirls. Add the white chocolate and just mix together. The dough will look lumpy, but we want chunks of butter showing.
III. Flour your work surface and dump the dough out. With floured hands, spread the dough out into a large disc. Top the dough with the fresh raspberries. Fold the dough over on itself a few times to just barely incorporate the fresh berries without turning them into mush.
IV. Split the dough in two and lightly shape into two discs about ¾ inch thick. The dough will be sticky, so add just enough flour to shape them. We don’t want to over-mix the dough.
V. Cut each disc into 4 triangles. Place them on two parchment lined pans. Brush the tops with your egg wash and sprinkle with sugar. For this fresh berry version, freeze your scones for about twenty minutes before baking. Bake 20-24 minutes until they turn golden. Mine are usually on the earlier side, so check.
VI. Scones will taste great for 3 days in an airtight container. You can keep them unbaked in the freezer for 2 months and bake them to order. Eat plain or with butter and jam.
~ from the table of Summer crosby hennessy of acorn moon mercantile ~