RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
FAST RASPBERRY SCONES
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g
MIMI'S RASPBERRY SCONES
Make and share this Mimi's Raspberry Scones recipe from Food.com.
Provided by Mimi in Maine
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- With a pastry blended cut the butter in to look like coarse crumbs.
- Gently fold the berries into the flour mixture.
- In a small bowl combine the cream, beaten egg, and vanilla; mix well.
- Add this to the flour mixture and stir till just combined; do not overmix.
- Knead dough gently on a lightly floured board being careful of the berries.
- Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
- Cut the circle in half and each half into four pie-shaped wedges.
- Place on a baking sheet; brush the tops with egg wash.
- Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
- Best eaten the day they are made.
More about "luscious raspberry scones recipes"
RASPBERRY ALMOND BUTTERMILK SCONES - SALLY'S BAKING …
From sallysbakingaddiction.com
3.9/5 (32)Category Breakfast
- Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)
RASPBERRY SCONES - OLGA IN THE KITCHEN
From olgainthekitchen.com
Ratings 10Estimated Reading Time 4 minsCategory DessertsTotal Time 23 mins
- Line a parchment paper with a baking sheet and set aside. In a large bowl, combine and whisk 2 cups all-purpose flour, 1/3 cup sugar and 2 tsps baking powder. Grate 1/3 cup refrigerated unsalted butter into the flour mixture on the large holes of grater. Work in the butter with a fork until the mixture resembles coarse meal.
- In a separate mixing bowl or liquid measuring cup, combine and whisk 1/2 cup heavy cream, 1 egg, 1 tsp vanilla extract and 1/4 tsp salt until smooth. Add the liquid to the dry ingredients.
- Stir all ingredients with a fork until the dough starts to come together. Using your hand, continue by pressing the dough against the bowl into a ball. It would seem as there’s not enough liquid in dough and you’ll see lose flour, but as you press - the dough will come together. (Do not overwork the dough!). Transfer the dough onto a lightly floured surface, knead 3-4 times, and pat into a rectangle. Roll the dough out to about 11x17 rectangle or 1/4" thick. Using a 3” diameter biscuit cutter, cut out 20 circles. (I got 16, gathered dough scraps, rolled out the dough again and another 4). (Do not dispose those extra dough pieces. Bake them and enjoy with a cup of coffee or tea. ). Place 3 raspberries in center on a dough circle open side down. Cover with second circle and gently go around edges to connect and seal the two pieces as you would seal a pierogi. Take the scone into hands and lightly press your thumb in at the bottom to make the raspberries pop out on top (use your fingers t
- Place the scones on a prepared baking sheet 1-2” apart and refrigerate for about 15 minutes. Meanwhile, preheat the oven to a 400°F. Bake for 13-15 minutes until golden (I did 13). Transfer onto a cooling rack and dust with powdered sugar once cooled. Serve with a fresh cup of coffee or tea! These scones are delicious for up to 3 days at room temperature.
EASY RASPBERRY SCONES WITH LEMON-VANILLA ICING
From forkknifeswoon.com
LEMON RASPBERRY SCONES | MY BAKING ADDICTION
From mybakingaddiction.com
WHITE CHOCOLATE RASPBERRY SCONES - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
MASTER SCONES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RIDICULOUSLY EASY LEMON RASPBERRY SCONES - THE CAFé …
From thecafesucrefarine.com
RASPBERRY SCONES - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 1Calories 579 per servingCategory Breakfast, Dessert, Scones
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
- Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
- Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
- Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
RASPBERRY SCONES RECIPE | EASY RASPBERRY SCONE RECIPE
From sophisticatedgourmet.com
4.8/5 (52)Total Time 55 minsCategory BreadCalories 701 per serving
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea.
- In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.
- Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking.
- Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
RASPBERRY SCONES (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (8)Total Time 48 minsCategory Desserts
CHOCOLATE-COVERED RASPBERRY BITES « CLEAN & DELICIOUS
From cleananddelicious.com
LEMON RASPBERRY SCONES - PARSLEY AND ICING
From parsleyandicing.com
DELICIOUS WHITE CHOCOLATE-RASPBERRY SCONES RECIPE
From thedelishrecipe.com
WHITE CHOCOLATE CHIP RASPBERRY SCONES - JUST A TASTE
From justataste.com
SIMPLE RASPBERRY SCONES - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
RASPBERRY CREAM SCONES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RASPBERRY SCONES RECIPE - ORGANIZED ISLAND
From organizedisland.com
RASPBERRY SCONES RECIPE - FRUGAL MOM EH!
From frugalmomeh.com
You'll also love