I adore summer (as in seriously love love love wanna marry forever love summer!) ♥♥♥
I used the last of our summer raspberries from our berry patch in these delightful scones. oh boy – YuM!!
I’ve made some yummy scones before but these berry white chocolate ones were…well, amazing!!
Prep two cookie sheets with parchment paper and preheat over to 425.
Mix together: 2 cups flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt (I use sea salt), and 1/3 cup brown sugar
Then cut one stick of real butter into chunks and add to the dry mixture above. Cut in with knives or a pastry blender tool until crumbly
Now add 1 cup of mini chocolate chips to the dry mixture. Crack an egg into a small bowl and beat it lightly. Add into mixture above.
Add 1/2 cup of buttermilk (or milk if you forgot to pick up buttermilk! – oops!), 1/2 tsp vanilla and 1/2 tsp almond extract. Add 1 cup raspberries. Mix until just binding together.
Sprinkle flour onto countertop. Place dough on top and knead a few times (5 or 6 times). Pat into a 2 round shapes (like big thick pancakes). Cut into 8 pie shaped pieces. Place on cookie sheets, brush tops lightly with milk and bake in 425 degree over for 12 –15 minutes (depending on your oven). Cool for a couple minutes on the pan & then on wire rack.
You can add a glaze if you want to sprinkle with some sugar (regular or powdered) for a little extra something! yum
Here’s the glaze I used: Mix 1/2 cup powdered sugar with 1 1/2 Tablespoons Milk and a tsp of almond extract…add more milk until you reach your desired consistency and then drizzle over your scones.
to. die. for
- You can use fresh if you have them or frozen berries
- Mix as little as possible (especially once you add the berries) so as to keep the berries and juice from mixing around the scones and turning the dough into one large pink blob (which your son might then think are ground beef patties from far far far away and say “yay burgers for dinner!”– wink!) we don’t want that – do we?
EAT & enjoy!!!
Chat soon -