Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries, chopped
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or two knives until mixture resembles coarse crumbs.
4. Stir in white chocolate chips and raspberries.
5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
6. Pour wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough onto a lightly floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Cut the dough into 8 wedges and place them on the prepared baking sheet.
10. Bake for 18-20 minutes or until golden brown.
11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
400°F
Serving size:
8 scones
Nutritional information:
Calories: 385
Fat: 22g
Saturated Fat: 13g
Cholesterol: 76mg
Sodium: 299mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 17g
Protein: 5g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh ones.
- You can use milk instead of heavy cream.
Variations:
- You can substitute the raspberries with blueberries or strawberries.
- You can use dark chocolate chips instead of white chocolate chips.
Tips and tricks:
- Make sure the butter is cold before cutting it into the dry ingredients.
- Don't overwork the dough or the scones will be tough.
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more cream.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the scones, place them in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Serve the scones on a platter with fresh raspberries and white chocolate chips.
Garnishes:
- Dust the scones with powdered sugar before serving.
Pairings:
- Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the scones are too dry, add a little more cream.
- If the scones are too wet, add a little more flour.
Food safety advice:
- Make sure to wash your hands and all equipment before starting.
- Use fresh ingredients and check for any signs of spoilage before using.
Food history:
- Scones originated in Scotland in the 1500s and were traditionally made with oats.
Flavor profiles:
- The scones have a buttery, flaky texture with bursts of sweet raspberry and creamy white chocolate flavors.
Serving suggestions:
- Serve the scones warm with a dollop of whipped cream or jam.
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