One of my favorite gifts I've received in the past few years has been this simple silicone scone form. My Aunt Lara and Uncle John sent it to me after I visited them in LA and was gushing over their freshly baked scones! It makes baking something as sophisticated as a scone so much easier. After all, if you're going to put in the work to make something that tastes amazing, you want the tools to make sure it looks beautiful, too.
Scones are so versatile; you can make them sweet or savory. I love that you can simply plop in whatever is in season and then enjoy. What's your favorite scone?
Here is the recipe I followed for this morning's Raspberry White Chocolate scones:
Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
1/2 cup white chocolate chips or chunks
1/2 cup fresh raspberries
2/3 cup heavy cream, plus more for brushing
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Coarse sugar, for sprinkling (optional)
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs and there are still some pea-sized pieces of butter visible.
Gently fold in the white chocolate chips or chunks and raspberries until evenly distributed throughout the mixture.
In a separate small bowl, whisk together the heavy cream, vanilla extract, and lemon zest (if using).
Pour the cream mixture into the dry ingredients. Stir with a wooden spoon or rubber spatula until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Use a sharp knife or bench scraper to cut the circle into 8 wedges.
Transfer the scones to the prepared baking sheet, leaving some space between each one. Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve the raspberry white chocolate scones warm or at room temperature. Enjoy!
These scones are best enjoyed fresh on the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days. Simply reheat them in the oven or microwave before serving, if desired.
Chris and I enjoyed them with some coffee, and then we took the dog on a nice long walk.
Happy Sunday, friends! Cheers,
Bridget
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