I have a thing for scones, okay?! Let’s have a thing for scones together. Just make these for breakfast tomorrow.
- 1 pint raspberries, cut into quarters
- 1 tablespoon sugar
- 2 teaspoons Framboise or Chambord
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons cold butter, coarsely grated
- 1-1/2 cups heavy cream
- 1/2 cup white chocolate chips
- 1 tablespoon heavy cream
- Turbinado sugar, for sprinkling on top
- Juice of 1 lemon
- 1 cup confectioners’ sugar, plus more to achieve glaze consistency
- 1 tablespoon butter, melted
To make the macerated raspberries, combine the ingredients in a small bowl and allow to sit until the raspberries soften slightly and release some of their liquid.
Preheat the oven to 400°. Line a large baking sheet with parchment paper.
Combine the flour, baking powder, salt and sugar and whisk to combine. Add the grated butter and, using a fork, toss to combine until you see butter running throughout the flour mixture. Add the raspberries, draining off the liquid and leaving behind for the glaze and add white chocolate chips; stir to combine. In a measuring cup, combine the heavy cream and vanilla extract. Make a well in the center of the flour mixture and add the heavy cream. Gently mix the ingredients together, taking care not to overmix the dough. The dough should be slightly sticky. Using an ice cream scoop, form 10 to 12 small mounds of dough. Brush heavy cream on top of each scone and sprinkle with turbinado sugar. Bake for 18 to 22 minutes, until lightly golden brown.
Combine the glaze ingredients, including the liquid remaining from the macerated raspberries. Whisk to combine thoroughly. Drizzle over the scones when cooled.
Inspiration: Strawberry White Chocolate Scones on whatsgabycooking.com