Raspberry Chip Scones Food

FAST RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
• Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
• Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

FRESH RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix flour, sugar, baking powder and salt.
• Pour in cream and *(Berries or chocolate chips if using), and mix gently until dough just comes together.
• Turn out onto lightly floured board and pat into a 10 X 1 1/2 inch round.
• Cut into 8 triangles, brush with the melted butter and sprinkle with sugar.
• Place 1" apart on parchment lined baking sheet.
• Bake for aprox. 12 minutes or until lightly browned on top.
• * if berries are really juicy, put a little less cream in the recipe.

RASPBERRY CHIP SCONES

Steps:

• Combine flour and sugar in a bowl.
• Cut butter into mixture until it resembles coarse meal.
• Add buttermilk and vanilla extract, then raspberry chocolate chips.
• Stir until all ingredients are moistened and form a soft ball.
• Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
• Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
• Bake in a preheated 400° oven until golden brown, 10-12 minutes.
• Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES

Steps:

• Zest both lemons; juice 1/2 of a lemon. Set aside.
• Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
• Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
• Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
• Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
• Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

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.

BLUEBERRY AND RASPBERRY SCONES

Steps:

• Place flour and butter in food processor and combine.
• Add baking soda, baking powder, sugar and lemon juice.
• Mix in cream and pulse to combine.
• Do not over mix.
• Wrap in plastic wrap and chill.
• Preheat oven to 375 degrees.
• Roll out dough to 1 inch thickness and cut scones.
• Place on buttered baking sheet and brush with egg wash.
• Bake 13 - 15 minutes.

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.

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 CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Dice the butter into pea-size pieces and chill for 5 minutes. Meanwhile, sift together the flour, baking soda, baking powder, sea salt, and sugar.
• Add the chilled butter to the dry ingredients and loosely incorporate with a wooden spoon. Add the chocolate chips to the mixture, followed by the kefir, mixing gently until loosely incorporated. (The dough should be "shaggy" looking.) Add the raspberries and as you incorporate them into the dough, crush them gently with your spoon. Chill the mixture in the refrigerator for 10 minutes to set.
• Scoop out 2 heaping tablespoons of the mixture and use your hands to loosely form a small disk or triangular scone shape. Place on the lined baking sheet. Bake for 12 minutes and let rest for an additional 10 minutes before enjoying.