White chocolate and raspberries are a wonderful combination of flavours. The sweetness of the creamy chocolate contrasted against the tangy raspberries is divine especially when they are eaten warm and the chocolate is slightly melty.This scone recipe is quick and easy to make. The trick is not to over-mix them in order to keep them flaky rather than rubbery. The sprite has enough sugar so that you don't need to add much to the dough. the carbonation also keeps the scones light and airy. Note: do not use diet soda.White Chocolate Raspberry SconesMakes 10
3 cups flour
6 teaspoons baking powder
pinch of salt
1 cup white chocolate chips or chunks
1 cup raspberries
1 cup heavy cream
1 cup sprite/7up (not diet)
1. Preheat oven to 400 degrees F. In a large mixing bowl sift the flour, baking power and salt.
2. Add the cream and sprite. Mix through until almost together then add the raspberries and white chocolate. Fold in gently. The mix should be slightly lumpy, not perfectly smooth.
3. Roll out dough and cut into 10-12 wedges. Place on a baking tray. Bake for 18-20 minutes. Leave to cool slightly before serving.
Friday, June 3, 2011
White Chocolate Raspberry Scones
White chocolate and raspberries are a wonderful combination of flavours. The sweetness of the creamy chocolate contrasted against the tangy raspberries is divine especially when they are eaten warm and the chocolate is slightly melty.This scone recipe is quick and easy to make. The trick is not to over-mix them in order to keep them flaky rather than rubbery. The sprite has enough sugar so that you don't need to add much to the dough. the carbonation also keeps the scones light and airy. Note: do not use diet soda.White Chocolate Raspberry SconesMakes 10
3 cups flour
6 teaspoons baking powder
pinch of salt
1 cup white chocolate chips or chunks
1 cup raspberries
1 cup heavy cream
1 cup sprite/7up (not diet)
1. Preheat oven to 400 degrees F. In a large mixing bowl sift the flour, baking power and salt.
2. Add the cream and sprite. Mix through until almost together then add the raspberries and white chocolate. Fold in gently. The mix should be slightly lumpy, not perfectly smooth.
3. Roll out dough and cut into 10-12 wedges. Place on a baking tray. Bake for 18-20 minutes. Leave to cool slightly before serving.
looking for simple recipe like this. Thanks for the tip about using sprite or 7up and not using diet soda.
ReplyDeleteI love this combo of flavor, one of the best
ReplyDeleteMmm I love raspberry and white chocolate combo....the addition of the soda is interesting!
ReplyDeleteTia, these are lovely and delish. Would you link this to Baking with Bizzy? This is something, I want to bake.
ReplyDeletehttp://bizzybakesb.blogspot.com/2011/06/bake-with-bizzy-3.html
I should have sent the last one from this blog.
ReplyDeletehttp://bizzybakesb.blogspot.com/2011/06/bake-with-bizzy-3.html
mmm my friend loves raspberries, i should make these for her, thanks for the recipe!
ReplyDeleteScones with raspberries and chocolate . . . oh my gosh. This is one keeper of a sweet recipe! Thank you Tia! If you can, I'd love for you to add this to Seasonal Saturday that is going on over at my blog until Monday. I pick several featured posts each week!
ReplyDelete