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White Chocolate Raspberry Scones

Nothing like a piece of crumbly, tasty and yet tender piece of scones to start off your day with a cup of tea or coffee.  These scones come together in no time and it's made using frozen raspberries for assembling with ease.

INGREDIENTS

2 ¼ cups Lorraine’s Gluten-Free All Purpose Flour

1/3 cup sugar

1 1/2 teaspoons  baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons unsalted butter, roughly chopped and chilled

1 cup heavy cream + up to 2 tbs as needed

2 tbs orange zest

1 tsp vanilla extract

1/2 cup frozen raspberries

1/3 white chocolate chips

 

For richer and darker crust, brush tops with heavy cream.

 

Drizzle:

1/4 cup white chocolate

2 tbs heavy cream

Gluten-Free

Nut-Free

Oven Temperature:

Preheat oven to 375ºF

Bake Time:

20 minutes or until golden brown

  1. Line a rimmed baking sheet with parchment paper, set it aside.
  2. In a large bowl combine all dry ingredients and whisk to combine. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. Flatten each chunk of butter between your thumb and forefinger.
  3. Create a well in the center of the dry ingredients and add the cream and vanilla extract and mix until the dough begins to come together. If necessary, press together into a dough with floured hands, handling it as little as possible.
  4. Turn out the dough onto a lightly floured countertop and press into a disk.  Lightly flour the top and fold the edges into the center and press again.  Add frozen raspberries and white chocolate chips into the center and fold the edges of the disk to cover the fruits.  Press and form into 9” disk, about 2 inches disk. Cut the disk into 6-8 equal triangle.  Chill in the freezer until firm (about 10 minutes).
  5. Remove from the freezer and bake until the scones are puffed, very fragrant and lightly golden brown around the edges Remove from the oven and allow the scones to cool briefly on the baking sheet.
  6. Once cooled heat white chocolate and heavy cream in the microwave 30 min at the time stirring in between until smooth.
  7. Drizzle over cooled scones and ENJOY!

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