I’ve always had a soft spot for Scones. My all time favorite has always been an Orange Cranberry Scone.
There are certain combinations of ingredients that are repeatable and are usually found in abundance. One such is raspberry and white chocolate. I absolutely love the Haagen Daz White Chocolate and Raspberry Ice Cream.
It has rained all weekend long…we even got some flurries towards the end. It was a perfect time for a good book, some warm spicy tea and some scones! This recipe is adapted from here. As always I replaced, 1/3 white flour with whole wheat. Use all white if you must.
I just used up all the buttermilk I had, so I decided to take the old fashioned approach that my mother usually took at home, to make fresh buttermilk from fresh home-made yogurt. I had asked my sister to bring a device to churn yogurt into buttermilk last year, so I was able to make the first use of it!
2 cups all purpose flour
1 cup whole wheat flour
1/3 cup sugar
3/4 cup butter
1 cup buttermilk
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup fresh raspberries
Pre-heat the oven to 425 degrees.
In a large bowl, mix flour, sugar, baking soda, baking powder and salt. Use a pastry blender to cut in the cold butter or use your hands to mix in. Add buttermilk and mix in. Add the white chocolate chips and fold in the fresh raspberries and mix gently.
Brush with some melted butter and sugar crystals (optional).
Using a rolling pin, roll out the dough into a 7 in circle and 1/2 in thick slab and cut into triangles or scoop 1-2 tbsp onto a baking pan lined with aluminium foil. The beauty of scones is, the shape is irrelevant. It always states good!
Bake for 10-12 minutes.
Enjoy with a refreshing cup of tea!