Back story: This past August, my dear friend Rachel was days away from marrying the love of her life, an Irish chap named James. As a bachelorette party gift, a few of us decided to continue the celebration with a spa day. After a morning filled with massages and facials at a local spa, the four of us headed to my house for a champagne brunch. In addition to mimosas and omelets, I served some scrumptious white chocolate-raspberry scones. Sadly, I did not print out that recipe. When Rachel asked me for it, I scoured the Internet for a comparable substitute. When I served mine, I used a royal icing with almond extract as a glaze.
A short time later, here are we girls celebrating the day:
Here's the recipe:
White Chocolate Raspberry Scones
Ingredients
- 1 3/4 C. all-purpose flour
- 3 Tbs. sugar
- 3/4 C. frozen unsweetened raspberries (do not thaw)
- 2/3 C. white baking chips
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/3 C. firm butter or margarine
- 1 lg. egg, beaten
- 1/2 tsp. almond extract
- 1/2 C. heavy whipping cream
- additional whipping cream
- white course sugar crystals or granulated sugar
Directions
Heat oven to 400 degrees.
In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in egg, vanilla,currants and just enough of the 4 to 6 tablespoons whippingcream so dough leaves side of bowl.
Place dough on lightly floured surface; gently roll in flour to coat. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with sugar crystals.
Bake 18 to 23 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in egg, vanilla,currants and just enough of the 4 to 6 tablespoons whipping
Place dough on lightly floured surface; gently roll in flour to coat. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with sugar crystals.
Bake 18 to 23 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
This site is cute! I like the mention of my Irish "chap." Not sure if they have all the ingredients here, but now I know what to look for! I'm hoping to make these soon.
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