Scones are one of my all time favorite treats. Slightly sweet, sometimes savory, dense enough to hold up to the good ole’ coffee dunk but delicate enough to melt in your mouth, they are my go-to in any coffee shop I find.
So here are 3 little tidbits of information about scones.
Scones started off as a quick bread in Scotland in the early 1500s. Traditionally made with ground oats and cooked on a griddle over fire, now a days, most recipes you’ll find use flour and are baked rather than fried on a stove top.
Scones are considered a “biscuit”. Using baking powder rather than yeast as a leavening agent sets biscuits apart from breads. Scones can also be either sweet or savory. This recipe is slightly sweet and uses an egg wash to add golden color to the bake and turbinado sugar for an extra crunch.
Scones became incredibly popular while the English Queen Ann of Bedford was in power (1788-1861) Her afternoon tea, served promptly at 4:00, was always accompanied by scones and other sweet breads. Which started the grand tradition of scones being served with afternoon tea.
But enough about the history of scones, let’s talk about these bad boys right here! Raspberry White Chocolate. The perfect combination of sweet and tart, this recipe uses frozen raspberries and white chocolate chips that are then delicately folded into rolled out biscuit dough to have layer after layer of berry goodness in every bite.
These aren’t your ordinary scones either. No, no. These are heavenly light and soft to the touch but hold up well to a dignified dunk in some coffee or milk. And don’t be afraid, this recipe is incredibly easy to make. All it takes is a little time.
Without further ado, Here is your recipe.
Original recipe can be found HERE
2 cups all purpose flour
3 tablespoon sugar
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 cup unsalted butter, cold
1/2 cup buttermilk
1 1/2 cups frozen raspberries
1/2 cup good white chocolate, chopped
1 tablespoon turbinado sugar
1 egg, beaten
Preheat oven to 375 degrees and line a rimmed baking sheet with parchment or a silpat.
In a large bowl whisk flour, sugar, salt and baking powder. Cut cold butter into 1 tablespoon pieces and add to the bowl. Use a pastry cutter or two knives to cut butter into the flour until you have irregular pieces of butter in the flour that range from pea-size to dime-size. Do not overmix or scones will be tough.
In a small bowl whisk together buttermilk and 1 egg. Add to dry ingredients and mix with a wooden spoon or spatula until just combined.
Put contents of bowl on a well-floured surface and knead with floured hands 6-8 times or until the dough just holds together in a ragged ball. Add small amounts of flour, if needed.
With a floured rolling pin, roll the dough into a 12 inch square. Fold the dough into thirds, like a business letter (with a dough scraper if you have one) and then fold into thirds again to form an approximate 4 inch square. Transfer to a floured plate or baking sheet and chill in freezer for 5 minutes.
Return dough to a floured work surface and roll into a 12 inch square again. Sprinkle with frozen raspberries evenly and then white chocolate. Press filling gently into the dough. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press log down into a 12 x 4 inch rectangle. Using a sharp or pastry cutter, cut the rectangle in half, then each half in half for 4 equal rectangles. Cut each rectangle diagonally to form a total of 8 triangles. Transfer to the prepared baking sheet and then put in the freezer for 10 minutes. You can also freeze for completely 30 minutes and place in a freezer bag to bake some or all for later.
Remove scones from freezer and then brush tops with the beaten egg and sprinkle generously with turbinado sugar. Bake until tops and bottoms are golden brown 15-17 minutes. Transfer to a wire rack to cool at least 10 minutes.