Berry bonanza continues with this post - in which I attempt to recreate a raspberry-white chocolate scone from Longbottom Coffee and Tea in Hillsboro, OR. I can't be certain that I've replicated that particular scone, but these did come out quite good! If you happen to be in the Portland area and have a chance to swing by Longbottom, be sure to try their scones - the marionberry are also delicious.Raspberry - White Chocolate Scones (~12 large or ~24 small scones)
2 1/2 cups flour
1/2 cup sugar
1 T. baking powder
1/2 cup butter, softened (1 stick)
1/3 cup milk
1/3 cup vanilla yogurt
1 egg
1 T. vanilla extract
2 cups fresh raspberries
1 cup white chocolate chips
raw or granulated sugar (optional)
1. Preheat oven to 375F and line 2 cookie sheets with a silicone baking mat or parchment paper.
2. In a large mixing bowl, combine flour, sugar, and baking powder. In a separate mixing bowl, combine milk, yogurt, egg, and vanilla extract.
3. Using a pastry blender, cut butter into flour mixture. Add wet ingredients to flour mixture and stir until just combined and moist.
4. Stir in raspberries and white chocolate chips.
5. Drop batter by scoops onto prepared cookie sheets. For large scones, use about 1/3 cup better per scone. For small scones, use about 3 T. batter per scone. If desired, sprinkle with raw or granulated sugar.
6. Bake 25-30 minutes at 375F, until a toothpick comes out cleanly. Remove cookie sheets from oven and cool for about 5 minutes, then remove scones to wire rack to finish cooling.
2 comments:
You can make these using blackberries as well. You may wish to slice the berries into halves or thirds if they are large.
Excellent recipe! I've made it twice now. The second time I added the berries to the flour mixture just before adding the wet ingredients and it worked better for me. Coating the berries in flour made them less juicy and the batter did not turn as dark a purple color!
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