White Chocolate Raspberry Scones
- by Torie
The US is a lot like Canada, except different in all these little subtle ways. The fast food sizes are way bigger. The gas is cheaper. The highways are worse. But they have outlet malls with actual bargains and you can’t go to P. F. Chang’s in Canada.
We went to Jamba Juice and I accidentally gave the guy a Canadian penny..along with 9.27 in American dollars…wasn’t like I was trying to pull a fast one. He handed it back to me and said “This isn’t a penny. This is some sort of Canadian penny,” in the most shocked and confused voice he could have come up with. Is it weird that I surprised by this? We have always just accepted American pennies as little foreigners that infiltrate our change, but we don’t mind. The American penny is a tiny piece of copper (or copper plated metal) that is worth one cent..which, funnily, is also the description of the Canadian penny. He made me trade him the Canadian penny for an American one. I wonder what he would have done if I handed him a loonie?
What does this have to do with White Chocolate Raspberry Scones? Well White Chocolate Raspberry Scones are not legal tender in Canada or the US.
Little scones sweetened with white chocolate chips and a surprise filling of tart raspberries. I have been buying a lot of raspberries lately. They were on sale.
As with any quick bread recipe: Do Not Over Mix!
| White Chocolate Raspberry Scones |
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- 1 1/2 cup flour
- 2 tsp baking powder
- 3 tbsp sugar
- 3 tbsp butter
- 1/2 cup buttermilk
- 1 egg
- 1/4 cup raspberries
- 1/3 cup white chocolate chips
- 1 tbsp milk
- 1 tbsp granulated sugar
- Preheat oven to 350 degrees/F.
- In a medium bowl, combine flour, baking powder and sugar. Whisk together.
- Using a pastry cutter, two knives (or if your butter is hard enough- a cheese grater) cut in the butter into the flour mixture.
- In a separate bowl, whisk together the egg and buttermilk.
- Add the white chocolate chips to the flour mixture and stir to distribute.
- Add the wet mixture to the dry ingredients and stir to combine. Mix until is consistent in texture. If dough is too sticky, sprinkle in another tablespoon or two of flour, or if dough is too dry, add another tablespoon of buttermilk. The dough should be able to come together to easily form a ball but without being overly sticky.
- In a small dish, smash the raspberries with a fork just to break them down a bit.
- At this point, you can either incorporate the smashed raspberries into the dough, however I liked this technique, making almost a raspberry filling in the middle of the scones:
- Using your hands, roll the dough in a ball and flatten slightly into a disk shape, about 8 inches in diameter.
- Place the raspberries on top of the flattened dough, focusing on the centre of the dough.
- Bring up the edges of the dough up and around the raspberries to re-form a ball shape, keeping the raspberries in the centre.
- Now flatten the dough again back in a disk shape, about an inch tall, 6-7 inches in diameter.
- Using a knife or pizza cutter, cut the disk into 8 wedges to form the scones.
- Transfer the scones to a baking pan lined with a silicon mat or parchment paper.
- Using a pastry brush, brush the scones with the tbsp of milk and sprinkle the granulated sugar over the tops.
- Bake for approximately 14-16 minutes or until edges are golden brown.
PLEASE NOTE: Scone dough can be finicky to work with. I find in order to achieve a soft, tender end result, I prefer to not load it down with extra flour. The recipe above should be dry enough to handle and form into a ball but wet enough that it may remain sticky to the touch. Handle it carefully and quickly without over mixing. It’s a delicate dough! If your first attempt at scones doesn’t work perfectly, try again and you’ll get to know the dough better.
They were super tasty. Gordie always knows to come check out the good stuff.
