It’s been a while!
I’ve been trying to think of an uber cool reason to explain the lack of posts, but the truth is it’s been super cold in Melbourne and the only thing I’ve been wanting to do during any free time is curl up in my warm sofa and watch reruns of the Gilmore Girls (I still think Rory should have ended up with Jess!).
Anyway, after much deliberation and coaxing from the silly ubiquitous Bubblybaker voices, I finally found the motivation to step into that cold, tiled kitchen to make fluffy white chocolate and raspberry scones – to have with my cup of tea while watching Season 3 (again) of the Gilmore Girls of course (fyi that’s the season where Jess comes to Stars Hollow – my fave! *sighs of content* :P).
The scones I ended up baking were incredibly fluffy and delicious! I had used frozen raspberries for the scones as the fresh variety in winter are ridiculously overpriced and should be made illegal 😦
The frozen variety worked ok, however as you can see from my piccies the raspberries crumbled when I mixed it into the batter creating raspberry seeded specks. I would have preferred nice, whole, chunks of raspberry so I think the next time I make these, I’ll have to use fresh raspberries. *cries*
The scone itself is crunchy on the outside, and delightfully soft and fluffy on the inside. The tartness of the raspberry is perfectly balanced with the sweet, chunks of white chocolate. Sooooo gooooood!
These babies are great served warm, however they taste just as delish at room temperature 🙂
White Chocolate Raspberry Scones
Recipe taken from The Pastry Affair
Makes about 8 triangular pieces
2 cups all-purpose flour
2 tblspns white granulated sugar, plus extra for sprinkling
1 tblspn baking powder
1/2 tspn salt
6 tblspns butter, cut into small pieces
170 grams raspberries (fresh or frozen – I used frozen)
1/2 cup white chocolate chips
1 large egg
1 tspn vanilla extract
1/3 cup (80 ml) heavy cream
– Preheat oven to 180 degrees C
– In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
– Add in the butter and mix with your hands until mixture resembles coarse sand.
– Gently fold in raspberries and white chocolate chips. Set aside.
– In a small bowl, beat together egg, vanilla, and heavy cream.
– Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
– Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick.
– Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones).
– Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar.
– Bake for 25-30 minutes, or until lightly browned.