Saturday, June 22, 2013

Raspberry & White Chocolate Scones

     Today, I ventured away from my go to baked breakfast item, muffins, and opted to revisit an old recipe I made a long time ago!  They turned out better than I remembered and Liam absolutely LOVED them as well!


Ingredients:

3 cups flour (sifted)
1/2 cup plus 2 TBsp sugar (divided)
1 TBsp baking powder
1/2 tsp salt
3/4 cup (1 1/2cup) cold unsalted butter (cut into pieces)
3/4 cup plus 2 TBsp milk (divided)
1 egg (lightly beaten)
1 TBsp grated lemon zest
1 cup fresh raspberries (rinsed and dried)
1 1/2 cups Ghirardelli White Chocolate chips

How to make them:

Preheat oven to 375 degrees.
Line baking trays with parchment paper.
Sift together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
Cut in the butter until mixture resembles coarse crumbs.
Add 3/4 cup milk, egg, and lemon zest, stir until mixture forms a dough.
Stir in white chocolate chips, then raspberries.
Divided dough in half, on a floured surface, roll out dough carefully to about 1 inch thickness.
Using a cookie cutter cut out scones to desired shape.
Place scones on prepared baking tray.
Brush tops with remaining 2 TBsp milk, sprinkle each with remaining sugar.
Bake 20-25 minutes until golden brown and Enjoy!

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