Stay Safe!
So, I think I should start by addressing the elephant in the room — the corona virus. To be honest, I don’t think I can say anything that someone else hasn’t already said. I’m also sure that you’re all a little sick of hearing about it 24/7 everywhere you go (or don’t go). It seems that no matter how hard your try not to talk about it, it just ends up being the topic of conversation. Personally, I feel like I’ve been living the same day over and over again. I wake up; I go to work; my co-workers and I talk about the corona virus; I go home; then it repeats. The only things to do are to take the proper precautions, keep busy, and stay positive! Today, I am here to distract you with some lovely Raspberry White Chocolate Chips Scones!
Bake The Day Away
Now, I know that all of your grocery stores may be completely empty; however, the baking aisle is most likely stocked. I guess baked goods just aren’t a priority at this time. Who would have thought? With that said, I thought I’d post this recipe for Raspberry White Chocolate Chip Scones!
These times can be depressing, but nothing lights someone’s day like a baked good. They do wonders. Baking is also a great way to pass the time if you’re bored at home from being quarantined. Like I mentioned, the baking aisles in my local grocery stores are 80% in stock, so I’m hoping yours are too. That way you wont have to go crazy to find these ingredients.
Scone-making Skills
These Raspberry White Chocolate Chip Scones have a slight tartness from the raspberries, but it’s balanced with the sweetness of the white chocolate chips. I decided to use frozen raspberries because I found that they were easier to work with and made less of a mess.
Not gonna lie, these scones were a bit of challenge. The hardest part of this recipe was mixing in the frozen raspberries. You have to work gently and quickly while mixing everything together because you want to keep the dough as cold as possible, and you don’t want to squish all of the juices out of the raspberries. The juices are bound to be squished out, but try to limit it as best as you can. Once the juices are released, you’ll have a sticky wet mess on your hands. Literally. So, from the time you mix in the raspberries to the point where you have to cut them, you want to move as quickly as possible!
Also, feel free to stop cutting the scones when you get 8 triangles. I just found that the 8 scones were pretty dang large, so I cut them further to get smaller scones. If you decide to do this, just remember that the baking times will be a little longer!
Wishing You All the Best!
So, if you find yourself dilly dallying all day at home, make a quick trip to the grocery store and check out the baking aisle! I’m completely serious when I say baked goods make anyone’s day better. Last Thursday, it was rainy and gray outside, and all things corona virus were intensifying. You could just tell that the spirits in the office were not high. It was a slow day, so I decided to make cookies and share them with everyone. And let me tell you, people were definitely in a better mood after leaving the kitchen with a cookie in hand.
Try no to let the current situation dampen your days! I know there’s a lot of uncertainty and fear, but we can only do our best to help improve the situation. Bake away the day with these Raspberry White Chocolate Chip Scones and share them with your quarantine buddies! Disconnect and have meaningful conversations! I hope you are all well, and stay well, and I’ll talk to you all next week!
Raspberry White Chocolate Chip Scones
Ingredients
- 1 (4 oz) Stick Cold Unsalted Butter
- 2 1/2 cups All Purpose Flour
- 1/2 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Kosher Salt
- 1/2 cup + 2 tbsp Heavy Cream
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 cup White Chocolate Chips
- 1 cup Frozen Raspberries
- 2-3 tbsp Demerara Sugar
Instructions
- Grate the stick of butter over a bowl or a cutting board. Place the butter into the freezer to chill while you prepare the rest of the ingredients.
- Combine the white chocolate chips and frozen raspberries in a bowl. Place it in the freezer to keep the raspberries frozen while you prepare the rest of the ingredients.
- In a small bowl, add in 1/2 cup heavy cream, egg, and vanilla extract. Whisk the ingredients together until they are fully combined.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the ingredients together until they are combined. Remove the butter from the freezer and add it into the flour. Lightly mix the butter into the dry ingredients, breaking up any large clumps. Mix until the butter is evenly distributed into the dry ingredients.
- Create a well in the center of the bowl of flour. Pour the liquid ingredients into the well. Using circular motions, begin mixing in the flour from the sides into the center with a fork. Continue to combine the wet and dry ingredients together with the fork until it becomes too difficult to mix. Begin using your hands to knead the ingredients together.
- Before the dough comes together into a ball, add in the frozen raspberries and white chocolate chips. Quickly and gently mix the two ingredients into the dough until they are evenly distributed. Be careful to not over-mix the dough because the raspberry juice will bleed everywhere.
- Form the dough into one mass and turn it over onto a floured surface. Sprinkle flour onto the top of the dough and roll it out into a 9×9 inch square. Use a knife to cut the dough into 4 even squares. Cut each square in half diagonally to create two triangles (8 triangles total). Then cut each triangle in half so that you have a total of 16 triangles.
- Transfer the scones onto sheet trays lined with parchment paper about 2 inches apart. Place the sheet trays into the freezer to chill for 30 minutes.
- Preheat the oven to 400˚F.
- Once the scones have chilled, brush the remaining 2 tbsp of heavy cream onto the tops of the scones. Then sprinkle some of the demerara sugar on top. Place the scones into the oven to bake at 400˚F for 15 minutes until the scones have lightly browned. Reduce the heat to 350˚F and allow the scones to finish baking for about 5 minutes. When the scones are done, remove them from the oven. Allow the scones to cool on the sheet tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
