These scones, or slight modifications of them, have been happily consumed by family, friends and coworkers over the last few years. They're moist, not overly sweet and really, who can say no to free food? They are also simple to make and take less than an hour (~45 minutes or so). One summer morning I woke up with a hankering for scones and whipped up a batch before I went to work. They made a tasty treat during our 9 am meeting. One coworker noticed they were still warm and now assumes I get up extra early to bake goodies for work.
Ingredients
1-1/4 cups all purpose flour
1/2 cup wheat flour
3 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1/3 cup shortening
1 tsp vanilla extract
2 eggs
1/3 cup heavy cream (I've also used 2% milk with acceptable results)
3/4 cup white chocolate chips
1 cup raspberries (frozen ones work best)
powdered sugar (optional)
1. Preheat oven to 350ºF. Grease a cookie sheet or line with parchment paper.
2. Combine flours, baking powder, sugar and salt in a large bowl.
3. Combine eggs, cream/milk and vanilla extract in a small bowl and whisk until well mixed.
4. Cut shortening into 1/4" pieces and add to dry mixture. Combine with pastry blender (or 2 forks) until the mixture is crumbly. Don't use your hands as the heat will melt the shortening.
5. Gently fold raspberries and white chocolate into the shortening/flour mixture.
6. Slowly add the liquids and mix until a stick dough forms.
7a. If you'd like nice triangular scones, roll the dough out on a floured surface and roll out into a long rectangular strip. Using a pastry knife, cut into 12 pieces.
7b. If you're feeling lazy or don't care for triangular scones, drop 2 - 3 tbsp of dough directly onto the cookie sheet/parchment paper. I've used an ice cream scoop and get 9 - 10 scones.
Note: I was looking for an almond scone recipe and saw an interesting note to freeze the unbaked scones on the parchment paper, place into zip-lock bags and bake them when you're in the mood for scones. There is no need to thaw, just bake a few minutes longer. Though I haven't tried it, it's certainly nice to know.
8. Bake for 15 - 20 minutes.
9. Cool and dust with powdered sugar if desired.
10. Enjoy with a cup of tea or coffee.
No comments:
Post a Comment