Black Raspberry White Chocolate Scones
Adapted from Dannon’s Summer Berry Scones
There is a local coffee shop in our town that makes the best raspberry white chocolate scones. They only serve them on weekend mornings and if you don’t get there early enough, you won’t get a scone because they ALWAYS run out of them.
I used to crave those scones, and I would seriously pout if they ran out of them. It was funny though, my kids would not even touch them. They “didn’t like scones”, but they had never even tried them.
This recipe changed everything. Now I make scones at home, and I don’t know how I ever even got them to try them, but my kids both love them (although my son has now decided he likes them plain, without berries or chips, so often I mix up the batter without berries or chips and take half of it and shape up some vanilla scones just for him). I pick mulberries and freeze them just to make these scones in the middle of winter when we’re dying for a taste of summer. My family, my friends, my neighbors all know me for these scones.
I’ve made these scones many, many times and I have tried both raspberries and mulberries in the recipe. I’ve found that most red raspberries tend to fall apart and make a big red mess in the dough, but mulberries hold their shape. Black raspberries work really well, though.
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- 6 tablespoons chilled butter, cut into little pieces
- 2 cups berries (mulberries, raspberries, blackberries, blueberries)
- 1 egg
- 3/4 cup vanilla yogurt (or plain yogurt)
- 1 t. vanilla extract
- about 1/2 c. white chocolate chips (or more to taste)
- 2 tablespoons coarse sugar
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- In a bowl combine flour, baking powder, baking soda and salt. Stir in sugar.
- Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!) Toss the berries in the flour mixture until they are fully coated.
- In a separate bowl combine the egg and yogurt and mix until blended.
- Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
- Either on a floured surface or directly in the bowl, knead lightly 3-4 times. Either on a floured surface or directly on the baking sheet, pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges. Sprinkle scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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