Raspberry White Chocolate Scones

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A friend (who is much more aware of these things) recently told me that burnt white chocolate is a new trend - in other words, you can actually order it for dessert at fancy restaurants in fancy cities. At least, that's what I'm picturing when I hear that burnt white chocolate is a "thing."

Finally, a trend I was out ahead of! That doesn't happen very often, but I've been burning white chocolate in all sorts of recipes for years. And I have to admit, even when it doesn't work out for the recipe it IS quite a delicious thing.

This scone recipe combines delicious fresh raspberries with that classic, excuse me, trendy white chocolate deliciousness.

When it comes to liquids, I like to use whole milk as a nice half-way point between lower fat milk and full on cream. But scones are pretty forgiving. If you have one or two percent milk, you can use that, but you'll want to start with 3/4 cup and only add more if absolutely necessary since it will be thinner. On the other hand, you could also use half and half or cream to make scones that are a bit more rich - both versions are delicious.

Interestingly, I always use butter in my scones but the first time I made this recipe I left out the butter by mistake. The final product was still delicious and obviously was lower in fat, though they got some fat from the whole milk. It turns out this is one of the key differences between British Scones (which use less butter) and American Scones (which use more), though the Brits probably wouldn't add the raspberries and white chocolate, as they prefer plain scones with toppings! So, you'll see I've labeled the butter as "flexible" in the recipe below - but if you're using a lower fat milk I'd definitely keep it in.

My little trick to enhance the "burnt white chocolate" factor is to set the oven to convection bake for the last two minutes (you can also try increasing the temperature). This helps to brown the scones just a bit for a toothsome over edge, and to sizzle some of that white chocolate and create a beautiful caramelized taste.

Recipe: Raspberry White Chocolate Scones

Ingredients:

1 cup all purpose flour

1 cup white whole wheat flour (you can also use another cup of all purpose)

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 Tablespoons unsalted butter, cold, cut into 1/2 inch cubes (flexible; you can use less if you want)

1/2 cup raspberries

1/2 cup white chocolate chips

1 cup whole milk

Directions:

Preheat your oven to 400 and put a rack at the middle level. Line a baking sheet with parchment paper.

Combine the flours, sugar, baking powder, baking soda, and salt in a food processor. Sprinkle the butter over the top of the dry ingredients and blend in by pulsing about 10-12 times (the mixture should look like wet sand).

Transfer the mixture into a medium-sized mixing bowl and add the raspberries and white chocolate; stir to coat them with flour.

Add the milk and stir with a wooden spoon or spatula until just combined; there will still be some dry pockets but you don't want to over-mix.

Turn the dough out onto a floured cutting board and knead just until the rest of the flour has been integrated; the dough will not be completely integrated - scraggly edges are fine here! Pat into a disc about 6-7 inches wide and one inch thick. Cut into wedges (like you're cutting a pie) with a knife or a bench scraper. Transfer the scones to the baking sheet.

Bake at 400 degrees for 11-12 minutes, then either turn on your convection at the same temperature or increase the oven temperature to 425. Cook for 2 more minutes until the scones are slightly brown on the outside and you can see the white chocolate bubbling a little.

Remove from oven, cool slightly, and enjoy!