There is nothing better than the smell of something baking in the house. It is such a warm and comforting smell. Today we share something that will smell just as good as they taste. Our raspberry white chocolate scone are an easy recipe because it uses cream instead of time intensive cold cut butter. (Plus it looks impressive for guests!)
+1 3/4 Cup all-purpose flour
+2 1/4 teaspoons baking powder
+1/2 teaspoon salt
+1 Tablespoon sugar
+1 1/4 Cup heavy cream
Mix flour, baking powder, salt, and sugar on low using a dough hook. Slowly add the cream in a steady stream. The dough should be wet-ish looking and pretty sticky. Don’t over mix, just a few seconds will do it!
Keeping your scone dough in the same bowl, cover the dough and put it in the fridge for about 30 minutes. This makes the scone dough easier to work with. Once the scone dough is cold dump it onto a floured countertop and divide in two parts using a knife.
Using the palm of your hand, push the scone dough out one half so it is about the size of an appetizer plate (6-8 inches) cut the dough into 4 pie piece. Repeat with the other half of the scone dough and put all eight triangles on a parchment covered baking tray.
Using raspberry jam or preserves (not jelly) put a tablespoon in the center of four off he triangles. Cover the jam with one of the triangles you have left and pinch around the edges so the jam will stay in during baking.
Bake at 350 degrees for 20-25 minutes.
White Chocolate Topping
You can use either a white chocolate bar or 1/2 cup white chocolate chips for your raspberry white chocolate scones.
In a microwave safe bowl, melt the white chocolate 30 seconds at a time taking the bowl out in between and stirring with a spoon to prevent the chocolate from burning. Drizzle the white chocolate over the scones while they are still on the baking sheet. Let them cool completely then transfer to a serving dish.
Try out these raspberry white chocolate scones this weekend and tell us how they turn out!