Raspberry White Chocolate Scones

• Vegetarian

• Produce

  • 1 1/2 cups Raspberries, frozen

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 6 tsp Baking powder
  • 3 cups Flour
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract
  • 6 oz White chocolate, good quality

• Dairy

  • 3/4 cup Butter
  • 1 cup Milk

Found on rockrecipes.com

Description

Ingredients

• 3 cups flour
• ½ cup sugar
• 6 tsp baking powder
• ½ tsp salt
• ¾ cup very cold butter, cubed
• 6 ounces good quality chopped white chocolate
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1 cup milk
• 1½ cups frozen raspberries

Directions

• I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
• In a food processor, combine the flour, sugar, baking powder and salt.
• Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
• Transfer to a large bowl and toss in the white chocolate.
• Mix together the lemon juice, vanilla extract and milk.
• Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tbsp flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.)
• When the flour is almost incorporated, add the frozen raspberries.
• Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
• It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
• Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
• If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
• You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
• Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.