Raspberry And White Chocolate Scones Food

WHITE CHOCOLATE-RASPBERRY SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
• Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
• Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• 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 the flour, sugar, baking powder and salt.
• Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
• Transfer to a large bowl and toss in the white chocolate.
• Mix together the lemon juice, vanilla extract and milk.
• Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tbsp flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.)
• When the flour is almost incorporated, add the 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.
• 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.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 375.
• Grease a cookie sheet.
• Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas.
• Combine milk, yogurt, egg, and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients.
• Spoon about 1/2 cup of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
• Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
• Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.

RASPBERRY-WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Line a baking sheet with a silicone liner.
• Place fresh raspberries about 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
• Grate white chocolate on the fine side of a grater until you have ½ cup.
• Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
• Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
• Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
• Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
• Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
• Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
• Bake in the upper center of the preheated oven until browned, about 25 minutes.
• Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.

WHITE CHOCOLATE SCONES

Steps:

• Lightly grease a baking pan and preheat oven to 400°.
• In a large bowl, combine the dry ingredients.
• Cut the butter into small pieces and incorporate into the flour mixture with a pastry cutter, or a fork, until evenly incorporated.
• In a separate bowl, beat the egg and buttermilk together and stir lightly into the flour mixture.
• Mix in the chips.
• Knead dough together, just until mixed.
• This is a fairly wet dough-do not add too much flour or handle too much or the scones will get tough.
• On a lightly floured surface, pat or roll the dough out to about 1-inch thick.
• Cut with a round 2-inch floured cookie cutter.
• Place on a baking sheet and bake about 15 minutes, or until scones are a light golden brown.
• Serve with jam and whipped cream.