I love visiting British “tea rooms” not so much for the tea, but to sample their delectable selection of scones. It’s not easy to find good quality scones here in the States, so when I find a tea room that does them right, you can bet I’ll be a repeat visitor. I love the creative ingredient combinations, the buttery flavor, the way they’re dense yet fluffy in texture. If there’s clotted cream or lemon curd available, I usually smooth a bit of either on top of my scones… though they’re equally delicious on their own!
Hoping to re-create the joy of scones in my own home, I sought out the best recipe and was thrilled to discover this one. I love white chocolate and raspberries, so throwing them together into scones only made sense.
Image courtesy Flickr usersweetbeetandgreanbean
Raspberry White Chocolate Scones
(makes about 8 scones)
Ingredients:10 tablespoons unsalted butter, frozen whole
1 1/2 cups fresh raspberries (you can also use frozen, but do not defrost)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour, plus additional for work surface
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
zest of one lemon
1/4 cup of white chocolate chips
Directions:1. Adjust oven rack to middle position and heat oven to 425 degrees. Remove half of wrapper from two sticks of butter and grate the unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons).
2. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. If you’re using fresh raspberries, place them in the freezer now.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to a work surface that’s been covered with flour. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in a ball form, adding flour as needed to prevent sticking.
4. Roll dough into squares about 12-inches in size. Fold the dough into thirds. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer squares to a plate that’s been lightly dusted with flour and chill in the freezer 5 minutes.
5. Transfer dough to floured work surface and roll into a 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down. Loosen dough from work surface. Then roll it, pressing to form a log shape. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6.Brush tops with melted butter and sprinkle on some sugar if desired. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.