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Few things say spring like fresh berries. The strawberries are starting to ripen in my little berry patch out back, and there are lots of fresh raspberries at the store. One of my favorite ways to use fresh raspberries is in cream scones – raspberry white chocolate cream scones, to be exact.
I am a fan of scones in all shapes and sizes. They’re a quick (and portable) breakfast treat. Since I’m usually eating breakfast on my way to somewhere, portability ranks high on my list of Good Breakfast Criteria. It’s second to how well the food in question goes with coffee. (But really, doesn’t everything go well with coffee?)
Of all the scones recipes I’ve tried, cream scones are my favorite. The recipe in The Joy of Cooking is easy, quick, and infinitely adaptable. I used it as the base for these raspberry white chocolate scones, but it’s also a great place to start for blueberry scones (with or without white chocolate), cranberry orange scones, lemon raspberry scones, dried cherry scones, apricot scones… The possibilities are infinite! In the future, I’ll share some of these adaptations with you. This week, though, we’re starting with the raspberry white chocolate version.
I’ve made these scones more times than I can count, but I learned something new today: the heavy whipping cream is important. The store only had regular whipping cream this morning, so I substituted it for the heavier variety. Result: the scones didn’t rise as much as usual. They’re still wonderfully tasty, just a bit flatter than usual. So my advice to you is to be sure to use the heavy cream.
Raspberry White Chocolate Cream Scones
adapted from The Joy of Cooking
2 cups flour
1/3 cup sugar
1 tbs. baking powder
1/2 tsp. salt
1 cup fresh raspberries, rinsed and dried
1/3 cup white chocolate chips
1 1/4 cup heavy whipping cream + extra for brushing
1. Preheat the oven to 425 F. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the white chocolate chips. Add the raspberries and the cream. Gently fold the ingredients together until just mixed. Some of the raspberries will start to break up – this is fine, but try not to mash them too much.
2. Gather the dough together, and form it into an 8-inch circle on a flour-covered surface. Cut the circle into 8 wedges. Separate the wedges and place them on an ungreased baking sheet.
3. Brush the tops of the scones with the extra cream, and sprinkle them liberally with the turbinado sugar. Bake for 12-15 minutes, or until lightly browned on the top.