Raspberry, White Chocolate Scones and More
Basic Scones all Dressed Up
Scones make a perfect brunch treat. Actually they are good for breakfast or a snack anytime. What’s so fun is that you can add such a variety of fruit to them as well. My favorite is raspberry, though blueberry comes in a close second. And adding white chocolate chips to any variety is always a taste sensation.
Here’s my favorite basic recipe. They come out light, and not dry like some other recipes I’ve tried. In the photos here, the top one is craisin and white chocolate, the bottom left is fresh raspberry and blueberry, and the bottom right is frozen fresh raspberries.
As you can see, while the raspberries offer a wonderful flavor, they do tend to break up while mixing the rather thick dough. Even frozen they tended to break into pieces but the taste is still delicious, since the flavor permeates the scone. It’s worth it in my opinion, to use the berries.
Easy to Make with Your Favorite Fruits
Scones are so easy to make. Using my favorite Ninja Master Prep Blender the butter was done in less than 30 seconds. I added in the dry ingredients to get the blend them well before using my fingers. It’s so quick that way. It seems dry at first, but it softens as you work with it.
The recipe makes 8 large scones, but I prefer to make smaller ones. When cutting them smaller I’ll get 12 to 15.
You needn’t frost them, but it does make them look very pretty and adds a little extra sweetness.
Try making a batch with dried apricots or mangos! Any dried fruit tastes wonderful in them. Chocolate chips would work too, if you like. No matter what you add, they are a lightly sweet delight!
Serves: 8 to 15 scones
- 2 cups flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 stick or 8 tablespoons unsalted butter, frozen
- ½ cup sour cream
- 1 large egg
- FROSTING RECIPE
- ⅓ cup powdered sugar
- 1 teaspoon milk
- OPTIONAL INGREDIENTS
- ⅓ cup each white chocolate chips & craisins
- ⅓ cup each raspberries & blueberries
- ½ cup raspberries or blueberries
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking soda, salt, and baking powder.
- Use a blender to break up butter, or grate using the large holes on the grater. I used the Ninja Master Prep Pro to combine the butter with the dry ingredients.
- Stir in the rest of the flour mixture, then use fingers to mix it until coarsely blended.
- If using craisins and white chocolate chips, add them now. Since they are firm, they will hold up as you mix the batter.
- Whisk together sour cream and egg, then stir into mixture until its in large clumps. Again, you may need to use your hands to gather the clumps together.
- If using fresh or frozen berries add them now. They will break up a little bit when mixing.
- Work together with your hands until thoroughly blended. Shape it together in a ball.
- On a lightly floured surface (I suggest parchment paper), roll into a ball, then flatten to ½ to ¾ inch thick.
- Sprinkle with 1 tablespoon sugar.
- Cut into triangles, 8 large or more smaller ones.
- Place 1 inch apart on a cookie sheet lined with parchment.
- Bake 15 minutes, or until lightly browned.
- Cool 5 or 10 minutes, then frost if you wish.
- For frosting, mix milk with powdered sugar. Add additional milk by drops until just thin enough to drip onto scones.
I love the Ninja Master Prep Professional that you can see below. It blended the frozen butter with the flour in about 20 seconds (3 bursts of 6 seconds). By hand it would take a lot of hand strength and at least 10 or 15 minutes. It will grind coffee beans, make snowcone-like ice in seconds. It’s great to have a product that exceeds your expectations every single time. It is really impressive. You can see the photos of the butter flour mixture below.
I can’t cook without this paper anymore. Whether baking or chopping, it is so handy. It’s much wider than wax paper, and this package gives you plenty to work with. It lasts a long time.
My Ninja Master Prep Pro Takes on Frozen Butter
Butter, Flour and Sugar Combined
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