RASPBERRY WHITE CHOCOLATE SCONES RECIPE - (4.4/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends of butter on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place raspberries in freezer until needed. 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. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. 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. Brush tops with melted butter and sprinkle with vanilla sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
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Muhammad umais
[email protected]One star is too many for this recipe.
Dr. Lily
[email protected]Avoid this recipe at all costs!
Janemacaton Ien
[email protected]This recipe is a waste of time and ingredients.
Muhammad Fazal
[email protected]I would not recommend this recipe to anyone.
Kimberly Mickelberg
[email protected]These scones were a complete disaster. They were so dry and crumbly, I couldn't even eat them.
Hailey Chur
[email protected]I followed the recipe exactly, but my scones didn't turn out as well as I hoped. They were a bit too dense.
Kenzy Alero
[email protected]The scones were a bit dry, but the flavor was good.
Kushik Dutta
[email protected]These scones were a bit too sweet for my taste, but they were still good.
Sobia Naveed
[email protected]I love the combination of raspberries and white chocolate in these scones.
Kashif Hussain ansari
[email protected]These scones are perfect for a special occasion breakfast or brunch.
Amirie Coleman
[email protected]A new favorite scone recipe!
Vevakan 783
[email protected]Easy to make and so yummy!
Patricia Hoilett
[email protected]These scones were delicious! The white chocolate chips melted in my mouth, and the raspberries added a nice tartness. I will definitely be making these again.
Hussnain Ghazanfar
[email protected]I'm not usually a fan of scones, but these raspberry white chocolate scones were amazing! They were so light and fluffy, and the flavors were perfect together.
Stéphane Lucas Amoda
[email protected]These scones were a hit at my brunch party! Everyone loved the combination of raspberries and white chocolate. They were also very easy to make, which is always a bonus.
Irene Tossie
[email protected]I've tried many scone recipes over the years, but this one is definitely a keeper. The scones were light and fluffy, with just the right amount of sweetness. The white chocolate chips added a touch of decadence, and the raspberries gave them a lovely
morty m
[email protected]These scones were a delightful burst of flavor! The combination of sweet raspberries and rich white chocolate was simply irresistible. They were also surprisingly easy to make, and the result was well worth the effort.