Raspberry 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.

WHITE CHOCOLATE RASPBERRY SCONES

Steps:

• Sprinkle the frozen raspberries with flour and put them back in the freezer until you incorporate them into the mixture.
• In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
• Work in the grated butter with a fork just until the mixture is incorporated.
• Add in the chopped white chocolate.
• In a separate mixing bowl, whisk together the eggs, almond extract, and heavy whipping cream.
• Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
• Gently mix in the frozen raspberries, folding the dough 3-4 times. There will be some bleeding into the dough and that is ok! (I prefer it!)
• Line a baking sheet with parchment. Sprinkle a bit of flour on top of the parchment or pan.
• Scrape the dough onto the floured parchment or pan, and make a circle. The circle should be about ¾ inch thick.
• Place the pan of uncut scones in the freezer for 30-60 minutes, uncovered. (Chilling the scones helps to relax the gluten in the flour, which makes the scones tender and helps to ensure they will rise higher. It also chills the fat, which will make the scones a bit flakier.)
• Preheat the oven to 425°F.
• After the scones have chilled, use a knife or bench scraper and slice the circle into 6-8 wedges. (I prefer 8)
• Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2 inch space between them.
• Brush on the heavy cream (making sure to cover the sides) and sprinkle the turbinado sugar.
• Bake the scones in the middle of your oven for 18-23 minutes.
• Remove the scones from the oven, and cool briefly on the pan. Serve warm.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Wash raspberries and set in a single layer on a sheet. Freeze while preparing the rest of the recipe.
• Preheat oven to 400 degrees.
• To a food processor add flour, sugar, baking powder and salt. Pulse until combined.
• Dice butter and add to food processor. Pulse until it starts to form pea sized crumbs.
• Add half and half and vanilla. Pulse only until the dough starts to come together. If needed add extra milk.
• Remove dough from food processor and gently add white chocolate chips and raspberries. Most of my raspberries stayed on top of the dough and I was okay with that. You don't want to play with the dough too much.
• Line a baking sheet with parchment paper. Press dough into a disk, about 8-10 inches in diameter. My dough was about 1/2 inch thick.
• Sprinkle top of dough with sugar.
• Cut dough into 8 wedges. Separate each wedge a little bit.
• Bake for 20-25 minutes.
• Glaze:
• Stir powdered sugar, vanilla, salt and milk together. Add more milk for a thinner consistency or more powdered sugar for a thicker consistency. While scones are hot, drizzle glaze over the top of them.

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.

WHITE CHOCOLATE RASPBERRY SCONES

Steps:

• Whisk together flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter with a pastry cutter, or use a grater to grate it in. Stir in the 1 cup of white chips.
• In a small bowl, whisk together the milk, cream, eggs, and extracts. Add to the flour mixture and gently stir till barely combined. Carefully fold in the raspberries. If the dough doesn't stick together, you can add a little more milk, but you don't want to add too much.
• Divide dough in half. Pat each portion into a 7-8" circle on a floured counter top. Cut each into 8 wedges.
• Place scones on cookie sheets and bake at 400° for 15-20 minutes or till lightly browned. Drizzle with melted white chocolate if desired.

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:

• If your butter isn't already frozen, put your ½ cup of butter in the freezer for at least 15 minutes while you assemble your ingredients. If possible, have the butter as one whole piece to make grating it easier.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder. Grate the frozen butter into the bowl. With a pastry cutter, two forks, or your fingers, mix the butter into the dry ingredients until mixture resembles a coarse meal (pea-sized crumbs of butter will be visible - see photo below)
• Whisk together the cream or buttermilk, egg, and vanilla in a measuring cup or small bowl. Pour over the dry ingredients and mix gently with a spoon or spatula. Mixture should be slightly dry with some flour still visible. Add the raspberries and white chocolate and gently incorporate. Don't over-mix.
• Turn the dough onto a lightly floured surface and bring it together with your hands, pressing the dry spots into the more moistened areas in the dough. The dough should hold together and be slightly sticky. If excessively sticky, sprinkle a little more flour on it, and if excessively dry, add a little cream or buttermilk. Shape the dough into a large circle, at least an inch thick.
• For triangle-shaped scones, cut the circle into 8 equal pieces as you would a pizza (see picture below). For circle-shaped scones, use a cookie cutter dipped in flour to cut out circles. Place scones on a lined baking sheet about 2 inches apart. Brush tops with cream or buttermilk and sprinkle lightly with sugar.
• Refrigerate the pan of scones for 15 minutes. Meanwhile, preheat your oven to 400°F. Bake for 22-25 minutes or until scones are golden brown on the edges. Let cool for a couple minutes on the pan, then remove scones and let cool slightly on wire racks before enjoying. Scones are best eaten warm but will keep 2 or 3 days at room temperature.*

RASPBERRY AND WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 400. In a large bowl, add the flour, baking powder, baking soda, and salt. Stir to combine the dry ingredients. Add in the diced butter, and using a pastry cutter cut in the butter until the mixture resembles a course meal.
• In a small bowl, whisk together the sour cream and the egg. Pour into the dry ingredients bowl and stir to combine. The dough will still be course and not a wet batter. Flour your hands, and use your hands to work the dough together to form a ball. Place this scone dough on a lightly floured counter top and lightly knead to corm a circle about 7″ wide. Add the frozen raspberries evenly over top of the dough, then knead the dough together so that the raspberries are blending into the dough. The berries will begin to breakdown a bit creating swirls. Form a circle about 6-7″ wide, and use a pizza cutter to slice 8 scones.
• Bake for 16-17 minutes.
• To make the white chocolate glaze, in a double boiler, add the white chocolate morsels and the half & half. Use a whisk and stir until the morsels are completely melted. Then add the almond extra and stir to combine. Allow scones to cool before adding the glaze.

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 220°C/200°C Fan/Gas mark 7 and place a baking tray in the oven.
• In a large bowl place the flour, salt and baking powder and mix through. Add the butter and rub in with your fingers until the mix looks like fine crumbs. Stir in the ground almonds and caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Now add the lemon juice and vanilla essence, set aside.
• Add the raspberries and white chocolate, make a well in the dry mix, then add the milk mixture and combine it quickly with a cutlery knife. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep.
• Use a 5cm smooth cutter dipped in flour to stamp out rounds and repeat. You may need to press what's left of the dough back into a round to cut out more scones. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
• Bake for 10 minutes until well risen and golden. Serve warm or cold on the day of baking, generously topped with lashings of jam and clotted cream. Enjoy!

RASPBERRY WHITE CHOCOLATE SCONE LOAF

Steps:

• Preheat the oven to 400 degrees. Line a 9-inch loaf pan with parchment paper. Set aside.
• In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the grated frozen butter and toss to incorporate. (Alternatively, use a pastry cutter to "cut" the butter into the flour until the mixture resembles coarse crumbs). Add the raspberries and white chocolate and toss gently to evenly distribute.
• In a small bowl, whisk together the heavy cream, egg, vinegar, and almond extract. Add to the flour mixture and gently stir just until the dough comes together.
• Transfer the mixture to the prepared pan. Bake the scone loaf for 35-40 minutes or until a toothpick inserted at the center comes out clean. Cool in the pan for 20 minutes before transferring to a wire rack to finish cooling.
• For the icing, in a small bowl, combine the powdered sugar, almond extract, and enough heavy cream to achieve desired consistency. Drizzle the icing over the scone loaf. Garnish with sliced almonds.
• Store in an airtight container. The scone loaf will keep for up to five days.

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:

• Freeze fresh raspberries, so they mix into the scones and don't discolor the scone dough to a purplish color.
• Lay them on a small tray or plate in the freezer several hours before you bake the scones.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Grate the cold butter with a cheese grater using the coarse side of the grater for larger shreds of butter. Place the grated butter in the freezer to chill while you move on to the next step.
• In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
• Add the chilled, grated butter to the flour mixture and lightly blend into the flour with a fork. Do not over mix! You want many lumps of butter and you do not want the butter fully incorporated into the flour mixture.
• In a small mixing bowl, whisk together the eggs, vanilla extract, and 2/3 cup of heavy cream. Add the wet mixture to the flour and butter mixture; stir just until combined, but do not over mix.
• Add the fresh raspberries and white chocolate chips and fold into the dough with a spatula. Many of the berries will break down as you fold, but do not over mix until all of the berries break down.
• Turn the dough out onto a sheet of plastic wrap and form into a disk. Wrap the dough in the plastic wrap and place in the freezer to chill for 30 minutes.
• Preheat the oven to 425F.
• After the dough has chilled, remove it from the freezer and place on a large baking sheet lined with parchment paper. Gently press the dough into a circle, 1-inch in thickness.
• Use a sharp knife to cut the dough circle into 8 wedges. Using a narrow spatula, move the dough triangles slightly out from the circle to give at least ½ inch of space between each scone. (This can be tricky because the dough is very soft. After moving the dough triangles, simply reshape the scones with your fingers if needed.)
• Brush the top of each scone with heavy cream using a pastry brush. Sprinkle each scone with turbinado sugar.
• Bake the scones at 425F for 18-20 minutes until golden brown.
• Serve the scones warm with sweetened whipped cream, butter, or raspberry jam and clotted cream.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• In a large mixing bowl whisk together the flour, sugar, salt and baking powder. Use a pastry cutter to mix in the butter until the mixture is crumbly and the butter is in pea-size chunks. Add the raspberries and 5 ounces of the white chocolate (about ¾ cup).
• In a medium mixing bowl whisk together the eggs, vanilla extract and ½ cup of the milk then pour the wet ingredients into the dry, stirring until the ingredients are just combined and the mixture just holds together.
• Turn the dough out onto a lightly floured, parchment paper-lined baking sheet and divide it in half. You may need to add additional flour to keep the dough from sticking. Shape each half into a 5-inch circle, ¾-inches thick.
• Cut each circle into 6 equal pieces and separate the pieces so they are about 1-inch apart. Refrigerate for about 30 minutes then heat oven to 400ºF (200ºC).
• Brush the top with the remaining milk and sprinkle with the sugar. Bake until the scones are golden brown, about 20 to 25 minutes.
• While the scones cool, melt the remaining chocolate using the double-boiler method (placing a heatproof bowl over a medium saucepan with simmering water to slowly melt the chocolate).
• Add the vegetable oil and stir until smooth and thinned. Use a spoon or squeeze bottle to drizzle the remaining chocolate mixture over the top of the scones.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.
• With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
• Using a spatula, stir in the ½ cup of white chocolate chips (reserving the 2oz for the garnish) until incorporated.
• Whisk the vanilla into the heavy cream. Pour half of the cream into the butter-flour mixture. Using your hands or a rubber spatula, stir to incorporate. The dough will be dry and just subtly moistened.
• Add the raspberries and remaining cream. Again, gently mixing just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
• Gently knead the dough until it comes together and shape into a flattened disk.
• With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet. Refrigerate the scones for at least 30 minutes.
• While the scones are chilling, preheat the oven to 400°F.
• In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
• Bake the scones for 20 - 25 minutes, or until golden brown.
• Once the scones have cooled, melt the remaining white chocolate. Transfer the melted chocolate to a pastry bag or zip-top bag with the tip cut off. Drizzle the white chocolate over the cooled scones.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400F.
• Grease two baking sheets with non-stick cooking spray.
• In a large bowl, combine flour, sugar, baking powder and salt.
• Cut in the butter while it's cold. Keep cutting in the butter until your flour mixture looks crumbly.
• Crack the egg in the cup of milk and whisk well to mix.
• Pour milk mixture into the flour mixture and stir well to combine.
• Add in the white chocolate chips and raspberries and stir until well mixed.
• Place dough on a lightly floured surface and knead for about a minute.
• Drop by approximately ½ cup sizes onto greased cookie sheets. Make sure you space the scones out by about two inches each because they will grow.
• Bake for 15 minutes or until golden brown.
• In a small pourable container (like a measuring cup with a spout), combine the icing sugar and water. Stir until the icing sugar is dissolved. Drizzle this over baked scones. Store in an airtight container in the fridge.

RASPBERRY AND WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a medium cookie sheet with parchment paper.
• In a food processor, pulse the flour, sugar, baking powder, and salt until combined. Add butter and pulse until coarse crumbs form throughout. Transfer the flour mixture to large bowl. Make a well in center of flour. Put the milk, egg, raspberries, and vanilla extract into the well.
• With a rubber spatula, stir the liquid mixture into the flour until combined. Gently knead the dough with your hands just until it starts to come together. Transfer the dough to work surface; pat it into an 8- by 4-inch rectangle. Cut into six 4-inch-long rectangles; transfer the scones to the prepared cookie sheet. Bake 20 to 22 minutes, or until golden brown. Cool the scones on pan on wire rack before drizzling them with the melted white chocolate. Serve warm or at room temperature.

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• 1. In large bowl, place beaten eggs,milk and sugar. Whisk till blended. Add bisquick and stir with spoon. It will be dry, DON'T add any liquid to it! Add 1 Cup Raspberries and 1/2 cup morsels. With hands, mix altogether. Put about a 1/3 cup in each scone pan well or I use a square miffin pan. Again, 1/3 cup approximately makes a nice sized scone. Bake 400 degrees for 12 minutes. Dust lightly with powdered sugar.
• 2. Note: You can use any fresh or frozen fruit you wish and with any morsels. How about diced peaches and butterscotch morsels?!? You can add nuts or raisins as well. When adding blueberries, measure them out frozen but let them thaw a little, same with peaches. If you use want to add pieces of cream cheese in the scones, add 1 T sugar to your fruit before putting in the batter. The cream cheese tends to bring the sweetness down a notch. So this will counteract that. Then push little bits of cream cheese in each scone before baking. Be creative.

RASPBERRY AND WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the raspberries and white chocolate.
• In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense.
• Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 1/2 inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).
• Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of milk and then lightly sprinkle with sugar.
• Bake for 20-22 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.

HOME

Steps:

• How to Prepare:Total:50 minutesPrep Time:20 minutes1Preheat the oven to 220°C/200°C Fan/Gas Mark 6. Line a baking tray with grease proof paper. 2Sift the flour, salt, Baking Powder into a large mixing bowl, add the sugar and mix together. Add the butter and using your fingertips rub the butter into the flour until it resembles breadcrumbs. Lift your hands while doing this to encourage air into the mixture.3Mix in the raspberries and White Chocolate Chunks. Gradually add the milk mixing after each addition, the dough will be quite sticky.4Turn the dough onto a lightly floured surface and knead until all the dough comes together, avoid over handling the dough. Press the dough to flatten until it is around 2 - 2½ cm in thickness, cut the scones out using a 5cm diameter fluted round cutter. Gather any trimmings together, and flatten as necessary and cut out more rounds, you should get about 12 scones from the mixture.5Arrange the scones on the prepared baking tray. Brush the surface of the scones with a little milk. Place in the oven and bake for 12-15 minutes until risen and golden brown. Cool for a few minutes then transfer to a cooling rack.6The scones are best served freshly baked with some raspberry jam and clotted cream!

KETO RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Pre-heat oven to 375 degrees
• Grease with butter a 9-inch cast-iron skillet.
• Melt the butter and set it aside to cool.
• Using an electric mixer combine the sugar substitute, cooled melted butter, vanilla extract, and the eggs.
• Add the sour cream and combine well.
• Next add the dry ingredients (the almond flour, coconut flour, baking powder, and sea salt) then stir until fully combined.
• Fold in half the sugar-free white chocolate chips, reserve the other half to top the scones once they come out of the oven.
• Fold in and fresh or frozen raspberries. Note that if using frozen raspberries there is no need to defrost.
• Spread the batter into a fully greased 9-inch cast-iron skillet. If you do not own a cast-iron skillet, use a greased round 9-inch cake pan.
• Bake for 25-30 minutes or until an inserted toothpick comes out clean.
• Sprinkle the remaining sugar-free white chocolate chips to the surface of the hot scones.
• Allow your Keto Scones to cool completely before you drizzle the icing on top of the scones.
• Combine the confectioners' sugar substitute, vanilla extract, and the heavy whipping cream.

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.

WHITE CHOCOLATE RASPBERRY SCONES

Steps:

• In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
• Using a fork, mix in the grated butter until completely incorporated. Then stir in in the chopped white chocolate.
• In a separate mixing bowl, whisk together the eggs, lemon zest, and heavy whipping cream.
• Add the egg mixture to the flour mixture; stir together until a dough is formed.
• Gently fold in the frozen raspberries, folding the dough 3-4 times. (It's okay, and totally normal for the raspberries to bleed a little.)
• Prepare a baking sheet with parchment paper, and a very light sprinkle of flour on the parchment paper.
• Transfer the dough onto the floured parchment paper, and work to form a circle, about ¾-inchs thick.
• Chill the pan and the circular scone dough in the freezer for 45-60 minutes, uncovered. Preheat the oven to 425°F. Remove the chilled scones from the freezer, and slice the circle into 6-8 wedges.
• Gently separate the wedges, allowing there to be at least ½-inch space between them.
• Brush each wedge with whipping cream (don't forget to brush along the sides too!), and then sprinkle with brown sugar.
• Bake the scones in the middle of your oven for 18-25 minutes. Remove from oven and allow to cool on a wire rack. Serve warm, with a smile!

RASPBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat oven to 375F.
• Stir together the first 4 ingredients, then buttermilk.
• Fold in raspberries and white chocolate chips.
• Cover and chill for 30 minutes.
• Turn out onto a well floured surface and pat down to about 3/4 inch thick.
• Cut into 12-14 triangles, place on lightly greased baking sheet, brush with egg white, and sprinkle with A LOT of sugar.
• Bake for about 15-20 minutes.

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.