Raspberry White Chocolate Scones

I made it home from Charlotte. In one piece.  Barely.  The second leg of the trip consisted of sitting on the airplane for an hour and twenty minutes while they fixed a problem with the de-icer.  And then we took off for our three-hour tour.  (Somehow, I think Gilligan’s Island would have been more fun than being “stranded” on a plane with an 11-month old.)

Anyway, it’s good to be back home.  While I’m getting re-adjusted to the time zone, I thought I’d share with you some scones I made before I left.  They are very similar to the Mocha Chocolate Chip Scones, except you add raspberries and white chocolate chips instead.

The recipe is pretty versatile; you could mix and match whatever your heart desires.  Or craves.  A quick note about making fruity scones.  You have to work with the fruit quickly and fold them into the dough (fold is the key word), otherwise you will mash them into the dough, and end up with a soggy scone.  They will also come out of the oven a little gooey, but leave them on the cookie sheet for a minute or so, just until they set up a bit, and you can easily transfer them to a cooling rack.

So enjoy some fruity scones, and if you need the basic tutorial, check out this post.  xoxo!

Raspberry White Chocolate Scones

3 c flour

1/2 c sugar

1/2 t baking soda

1 T baking powder

3/4 t salt

1 c white chocolate chips

1 c frozen or fresh rapsberries

1 1/2 sticks unsalted butter

1 c buttermilk

1/4 c lemon juice

1 t real vanilla extract

heavy cream

coarse sugar

Preheat oven to 400 degrees.  Cut the cold butter into 1/2-inch cubes with a knife and place in a bowl.  Cover with Saran wrap and put in the freezer for 30 minutes.  After the 30 minutes, place the dry ingredients in a food processor with the very cold butter.  Pulse until the butter is pea-sized.

Transfer the mixture to a deep bowl.  Create a well in the middle and then add the buttermilk, vanilla, lemon juice, and chips.  Using a wooden spoon or a spatula, stir the dry ingredients into the wet, until it is incorporated.  Then genty fold in the raspberries.  (If you don’t gently fold in, your berries will be smooshed and your scones will then all turn pink.)

Place the dough onto a lightly floured surface.  Press into a disc 1-2 inches thick.

Using a pastry cutter, cut out 12 scones and place 6 on each cookie sheet.  (They spread a bit, so don’t put them all on one cookie sheet.)  Brush with a little bit of heavy cream and sprinkle with coarse sugar.  Bake for 12-16 minutes, or until edges are golden brown and toothpick inserted comes out with just a few crumbs.

Cool on a wire rack.  They can be stored up to 2 days in an airtight container.