Raspberry White Chocolate Scones

Late night post = short and sweet post.

Sweet, thanks to these delicious raspberry white chocolate scones.

Not only do these scones have fresh raspberries, but they have white chocolate and ricotta cheese in them!

They are rich and decadent while remaining light and fluffy, a feat only these scones can accomplish.

 

 

 

Whole wheat flour and all purpose flour are used in these scones.  Anything with whole wheat flour is considered healthy, right?

 

 

Favorite fruit…

 

 

“I’ll keep an eye on these for you”…

AKA, the second you look away I will eat sooooooo many of them…

 

Recipe: Raspberry White Chocolate Scones

Ingredients:

1 Cup Whole Wheat Flour

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

1/4 Cup Granulated Sugar

1/2 Teaspoon Salt

6 Tablespoons Unsalted Buter

1 Cup Fresh Raspberries

1/2 Cup Chopped White Chocolate Chips

3/4 Cup Whole Milk Ricotta

1/3 Cup Heavy Cream

Directions:

Preheat oven to 425 degrees.

Line a large baking sheet with parchment paper and set aside.

In a large bowl, whisk together flours, baking powder, sugar and salt.

Using a pastry blender, add the butter and cut it into the flour until the largest pieces are the size of small peas. Make sure the butter is cold, this will help the butter keep its shape and give the scone great texture.

Add raspberries and use blender to chop berries at least until they are quartered in the dough. This is the best part because it smells amazing and the dough takes on a beautiful pink color.

Add the white chocolate, ricotta and heavy cream at the same time and stir them as best you can, switching over to your hands and gently kneading until the dough is an even mass.

Transfer the dough quickly to a floured surface and pat the dough until it reaches a square/rectangle that is about 1 inch thick overall. Use a knife to cut the dough into squares and transfer with a spatula to prepared baking sheet (or sheets).  Bake for about 15 minutes until lightly golden around the edges.

Remove from oven and cool on a cooling rack.

I recommend eating them while still warm and serving them with cream cheese, clotted cream, jam or lemon curd. All are amazing! You could also warm up before serving or eat them at room temperature as well.

I adapted this recipe from the Smitten Kitchen. She is amazing and has a new cookbook coming out in October! You should check out her blog and pre-order her cookbook, you will not regret it!

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2 thoughts on “Raspberry White Chocolate Scones

  1. Pingback: Banana Bread Scones with Cinnamon Sugar Filling | Mikey's In My Kitchen

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