Monday, 8 August 2011

Raspberry White-Chocolate Scones


On Saturday we went raspberry picking at Horse Hill Farm.  I had a voucher giving me 50% off of up to 10 pounds of berries.  I highly recommend that place!  I was expecting mud and mosquitos and mess, but experienced none of that. Well, I have about 10 mosquito bites on my legs, but I didn't notice them until last night.  They have wide aisles of mown grass between the rows of canes, so there was no mud either.  The messiest we got was when Nico sat on a berry.

I picked one bucket fairly quickly on my own, then helped Kevin finish filling his bucket.  My arms were totally scratched, and I still have prickles embedded in my hands.  But it was worth it.  Next time, I'll wear long sleeves, and maybe even gloves.  Juli loved picking the berries.  If her birthday was a month later, I'd consider having a raspberry-picking party for her.  Last night, I made some scones.


Raspberry White-Chocolate Scones

2 cups of flour
1 rounded tablespoon of baking powder
1 teaspoon of salt
1/4 cup of white sugar

Mix the above together.  Add 1/4 cup butter or margarine or shortening, and mix it with a fork or pastry blender.  Stir in 1 cup of milk

Lightly mix in 1 cup of white chocolate chunks and 1 to 1.5 cups of fresh raspberries.  Drop by he spoonful onto a baking sheet.  I used parchment paper on mine, because I knew the chocolate and raspberries would stick.  I love parchment paper!

Bake at 450 degrees F for 12 -18 minutes.

These scones are so moist and delicious that you don't even need butter.  I got the idea for this recipe from Cobs Bakery, but I think mine are better.  Theirs were really dry and biscuit-like.  Yeah, I'm humble!


Edited 8/13 to add the correct oven temperature! The first batch I made (pictured) I baked at 400, which is why it took forever, and ended up slightly too moist.  the second batch was much better.

4 comments:

  1. Ooooh, those sound way too good! If I had raspberries, I'd totally make some. When I was growing up, we had two long rows of bushes that yielded a bumper crop every second year. We ate raspberries until we were red (or should've been). Now, I miss them, but they are way to expensive in the store (especially when we used to desperately give them away to anyone who would come pick them!).

    ReplyDelete
  2. Oh yum. I haven't wanted to lick my iPhone until this point. You are such an inspiration with all that you do, I absolutely love reading your blog!

    ReplyDelete
  3. I made these a few months back and they are AMAZING! My family loved them so much. Thank you for the recipe.

    ReplyDelete
    Replies
    1. I'm glad you liked them! I really need to make these again.

      Delete