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Instructions |
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I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine-
3 cups flour
1/2 cup sugar
6 tsp baking powder
½ tsp salt
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Cut in-
¾ cup very cold butter, cubed
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in-
6 ounces good quality chopped white chocolate
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Mix together-
2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. When the flour is almost incorporated, add
1 1/2 cups frozen raspberries
Frozen berries work best because they are less delicate and easier to incorporate into the scone dough It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
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If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones or about 18 smaller scones as pictured above..
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Originally Submitted
4/12/2012
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