January 23, 2012

White Chocolate Almond Raspberry Scones

Everyone always says baking is a science and you have to follow a recipe exactly in order for it to turn out great. I, on the other hand, am always trying to prove this theory wrong. I think this recipe proves that you have some wiggle room when it comes to baking. To make these scones I started out with the cheddar dill recipe, reduced the salt, nixed the savory ingredients and added in a bunch of sweet goodness. They turned out PERFECT! I am seriously obsessed with these and hope you will give them a shot.

White Chocolate Almond Raspberry Scones
Ingredients
  • 2 cups plus 1 tablespoon flour, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/2 sticks cold unsalted butter, diced
  • 2 extra-large eggs, beaten lightly
  • 1/2 cup cold heavy cream
  • 1 tsp almond extract
  • ½ pint raspberries, quartered  
  • 1/4 cup chopped or slivered almonds (unsalted)
  • ½ cup + ¼ cup white chocolate chips, divided
  • 1 egg beaten with 1 tablespoon milk, for egg wash
  • 1 tablespoon Crisco shortening
 
Directions
Preheat the oven to 400 degrees F.
Combine flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs, cream and almond extract and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together gently with your fingers the raspberries, almonds and ½ cup chocolate chips and 1 tablespoon of flour and fold them into the dough.  

Scone Pan 
I used the Williams Sonoma mini scone pan. Just spray your pan with cooking spray. Spoon in dough and press down lightly until about 1/2 full, brush with egg wash and bake for about 18-20 minutes.

Roll the dough
Dump the dough onto a well-floured surface and press out the dough until 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

White Chocolate Drizzle
Melt the ¼ cup white chocolate chips and tbsp Crisco in the microwave (20 seconds at a time at ½ power, stirring frequently). Drizzle on cooled scones.

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