This may just be my kryptonite (I don't even know how to spell that!). Seriously, I am addicted. These scones are the reason I have gotten up each morning for the past 10 days. The anticipation of eating them with a nice iced latte is almost too much! They are tender, slightly buttery with fresh, juicy raspberries and sweet bits of white chocolate. And they are a cinch to make. I promise. These would be great for a 4th of July breakfast . . . sub 1/2 the raspberries with blueberries and you'll have a red, white and blue scone!
Raspberry White Chocolate Scones
6 Oz. Fresh Raspberries
1 Cup White Chocolate Chips
2 and 1/2 Cups Flour, plus more for your work surface
1/2 Cup (1 Stick) of Unsalted Butter, cut into small pieces
1/4 Cup Sugar + additional for sprinkling on top
1 Tablespoon Baking Powder
3/4 Teaspoon Course Salt
2 Egg Yolks
3/4 Cup Buttermilk
Step 1: Preheat oven to 400 degrees Fahrenheit. Prepare two large cookie sheet by spraying them with non-stick spray and set them aside.
Step 2: In a food processor, pulse together flour, 1/4 cup sugar, baking powder, and salt. Add the butter and pulse until pea-size pieces form. Don't have a food processor? No problem! In a large bowl, add the same ingredients. Cut in the butter until pea-sized pieces form. This can be done using two forks or by using a pastry cutter.
Step 3: In a small bowl, whisk together the buttermilk and egg yolks. Slowly pour the buttermilk mixture through feed tube into processor, pulsing until dough just comes together. Or, if you are not using the food processor - pour over the crumbly mixture in the bowl and gently stir with a rubber scraper until just barely incorporated.
Step 4: Transfer the dough to a lightly floured work surface pat flat with your hands - just flat enough to sprinkle the raspberries and white chocolate chips on top. Next, carefully fold the dough in half and pat out again. Be sure to capture any escaped raspberries or white chocolate chips and exile them to the top of the dough. Fold the dough in half again and pat out again. Once again, capture any renegade raspberries or chips and exile to the top of the dough. Once last time, fold in half and pat down - this time pat down to about 1 inch high oval/rectangular shape.
Step 5: Cut the dough into 12 pieces. You can this with a sharp knife or pizza cutter by cutting down the center to make two long pieces - and then cutting each long piece into 6 equal pieces. Using a spatula to gently lift the scones one at a time - place them on the cookie sheets (6 scones per cookie sheet). Sprinkle the tops of the scones with sugar and place the baking sheets into the oven. Let bake about 15 minutes, until just beginning to brown.
Let cool slightly before eating. Store in fridge.