Raspberry-White Chocolate Scones

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.

Dark Chocolate Cherry Ginger Scones

When I'm running late in the morning or just want a little extra treat, I'll sometimes swing by Breadline to pick up a cherry-ginger scone on my way into the office. These scones are light and delicious and packed with moist cherries and tangy ginger. Since they are among my favorite scones, I decided to try my own variation for my first foray into scone-baking. While they didn't come out the same as Breadline's - a slightly different consistency, and of course my addition of dark chocolate to the mix - judging by the reaction at work today, I'd have to say that they were a success.

Dark Chocolate Cherry Ginger Scones (8 scones)
1/2 cup dried cherries (+ 1/4 c. water or amaretto)
2 cup flour
2 tsp. baking powder
1/2 tsp. salt
4 T. cold butter, cut into small pieces
3 T. sugar
1/4 cup crystallized ginger
1/4 cup dark chocolate pieces
1/2 cup light cream
1 egg

1. Place cherries and water or amaretto in a small saucepan, cover, and cook over low heat until cherries begin to plump. Drain.

2. Preheat oven to 425F and line a cookie sheet with parchment paper or a silicone baking mat.

3. Combine flour, baking powder, and salt in a large mixing bowl. Add butter and use fingers to mix with dry ingredients until crumbly.

4. Add cherries, sugar, ginger, and chocolate pieces to batter. Stir a few times to distribute throughout batter.

5. Mix egg and cream in a small bowl. Add cream mixture to batter and stir until the batter is just moistened and mixed.

6. Form batter into a large ball and transfer to baking sheet. Pat into a circle or square of 1 inch thickness, cut into 8 pieces and slightly separate.

7. Bake at 425F for 15 minutes, until scones are golden. Remove from pan and cool on a wire rack.