Raspberry and white chocolate scones 






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And now, along with my , I have a fridge full of raspberries! When you're ready to bake, use a pastry brush to glaze the top of the scones with a little of the cream and sprinkle over the raw sugar. Gently press the dough against the sides of the bowl a few times and form a ball.
So you can bake up a batch on Monday and snack your way through the week with a scone or two for every morning. This makes the scones incredibly light and flaky. Place the balls onto the tray close to together. These delectable scones were introduced to me by my dear friend Kristina who, along with some other wonderful friends, hosted a baby shower for me a few months ago.
They are the perfect sweet treat for the start of Spring! Add the Nestlé® Toll House® Premier White Morsels and raspberries and combine. Either bake all the scones right away, and or freeze the extra scones. The white chocolate overpowered everything else. Stir in the raspberries and white chocolate. Fold dough over on itself about 5 times, and then gently press down. Flaky, buttery and tender, the scones are bursting with pockets of tart raspberries and chunks of caramelised white chocolate throughout.
Raspberry White Chocolate Scones with Macadamia Nuts - If you use want to add pieces of cream cheese in the scones, add 1 T sugar to your fruit before putting in the batter. I actually took the raspberries and made them more into a jelly to be spread onto the dough.
After a wonderful, relaxing holiday break, it raspberry and white chocolate scones time to get back into the routine of everyday life. I have been resisting it, wanting to hang on to the languid afternoons and laughter-filled evenings with family and friends. It is hard to face the starkness of reality again. I find my feet tripping over themselves as I settle back into old habits and the mundane quality of everyday activities. I know I must cut ties from the holidays, so to speak, so I can face work and school with a clear mind, but it is proving harder than I anticipated. My mind keeps drifting to warm fireplaces, hearty dinners, and silly games. I am used to having long, slow mornings where my body can wake up with the sun and I can eat a quiet breakfast as my eyes adjust to the morning light. Life as a graduate student afforded me this small luxury, filling the rest of my afternoon with classes and homework until my job took over and filled my evenings. Mornings became my time to unwind, the small moments to share alone as I mixed up dough in the kitchen or watched the repetitious nature of morning talk shows. My schedule in the new year, however, is just the opposite. My alarm goes off well before the dawn and I stumble around trying to find my rhythm as my eyes burn under the yellow light of the apartment. I head out to work in raspberry and white chocolate scones dark, arriving to a windowless room, wishing my tired brain had the capacity to remember to bring a cup of coffee. Most days I do not even see the light of the sun until mid-afternoon passes. My body is slow to adjust to the new routine, confused by the sudden lack of my natural alarm clock. Oh, I miss my solitary mornings with the sun. Though my weekday mornings may have vanished, this only strengthens my desire to fully enjoy the slow pace of the weekend mornings. I usually like to make a special breakfast for myself, whether it be, or a modest. Over the holidays, I made a batch of these Raspberry White Chocolate Scones. They may be a simple pastry, but they lent a luxurious quality to the morning I made them and the mornings that followed. I think we all deserve to give ourselves a little morning luxury whenever we have the space. A good scone can start a quiet morning off just right. The sharp tones of ripe raspberries meet the sweetness of white chocolate in this delightful breakfast pastry. Raspberry White Chocolate Scones are carefully mixed together to keep the raspberries whole and sprinkled with a little extra sugar before baking. Perhaps what the photographs do not display well is just how incredibly moist and tender these scones truly are. These make for a lovely treat on a weekend morning with a cup of tea or mug of coffee. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with pastry blender or your hands until mixture resembles coarse sand. Gently fold in raspberries and white chocolate chips. 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. Serve warm or at room temperature, with a cup of coffee or tea. There raspberry and white chocolate scones be a few rough edges, imprecise cuts, and crumbs sprinkled around the table, but that is what makes it feel like home. Designed for the home baker, features recipes covering everything from cake and cookies to Sunday brunch. It is a space where you will find a generous amount of butter and sugar, photography, and a whole lot of life.