Raspberry and White Chocolate Scones

Raspberry and White Chocolate Scones

My sister texted me from the ski slopes in Jasper, Alberta to rave about a white chocolate and raspberry scone that she had found there. It sounded pretty darn good to me and as regular readers of Rock Recipes know, I am very fond of all things scone related, so how could I not try to invent a version of my own. 

I made this batch early yesterday morning and once again shared them, fresh out of the oven, with the folks in my office, where they literally went like hot cakes. My co-workers absolutely loved these scones, with many declaring them the best scones they'd ever eaten. Let's see if you agree.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

In a food processor, combine:
3 cups flour

1/2 cup sugar
6 tsp baking powder
½ tsp salt

Cut in:

¾ cup very cold butter, cubed

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:

6 ounces good quality chopped white chocolate

Mix together:

2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk

Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. When the flour is almost incorporated, add 

1 1/2 cups frozen raspberries

Frozen berries work best because they are less delicate and easier to incorporate into the scone dough It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.

If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.

Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones or about 18 smaller scones as pictured above..