Quick! Find some fresh raspberries!
Marysville cook Alisa Roeb-ke, who delighted us by sharing recipes for her grandmother Nannie’s strawberry rhubarb custard pies, now tells us, “My mother-in-law Allene Roebke made these delicious scones a few years ago when we visited Minnesota, and I HAD to have the recipe.
“I’ve made them several times since then, last week in fact, and they are always gobbled up. I like to halve the dough into two balls, flatten and then cut each of them into six wedges — I like the traditional triangle scones.”
She also says, “Fresh raspberries are best for this recipe,” and adds that any leftover scones freeze well.
Incidentally, Alisa is one of our “pink ribbon” gals, and is halfway through a course of six chemo sessions. She mentions, “I am able to do more now — even bake!” Way to go, Alisa!
Next, frequent Forum contributor, Carol Wilson of Everett also antes up with a white chocolate raspberry scone recipe, one she found that’s patterned after the type sold at Dunkin’ Donuts.
ALISA AND ALLENE’S WHITE CHOCOLATE RASPBERRY SCONES
2/3cup minus 1 tablespoon buttermilk
1egg
31/4cups flour, more if needed
1/2teaspoon salt
1/2teaspoon baking soda
4teaspoons baking powder
8tablespoons butter, cut in pieces
1/2cup sugar
1cup white chocolate chips
2/3cup raspberries (fresh berries are best)
Icing (recipe follows)
Preheat oven to 375 degrees.
In a measuring cup holding the buttermilk, add egg and beat with a fork; set aside.
In a large bowl, combine the flour, salt, baking soda and baking powder, mixing well; add butter pieces and cut in with a pastry cutter or fork until mixture resembles coarse meal. Stir in the sugar and white chocolate chips. Add the buttermilk/egg mixture, then fold in the raspberries, blending just until dough forms.
Place dough on a floured surface and knead a little less than a minute. Add more flour if dough is sticky. Form dough into a round ball and cut into 12 pieces. Shape pieces into balls. Or flatten the large ball and cut into 12 wedges.
Place balls or wedges on ungreased baking sheet and bake for 15 to 20 minutes.
Transfer to a wire rack and, while warm, drizzle with icing. (Don’t skip the icing — Alisa says it’s a must.)
Makes 12 scones.
Leftover scones freeze well.
ICING
2/3cup powdered sugar
2/3teaspoon milk
1teaspoon almond extract
2drops red food coloring
In small mixing bowl, combine powdered sugar, milk, almond extract and food coloring; mix thoroughly, then drizzle over warm scones.
RASPBERRY WHITE CHOCOLATE SCONES
4cups flour
1cup sugar
11/2tablespoons baking powder
1/2teaspoon salt
13/4cups buttermilk
1-11/2cups fresh raspberries
1cup white chocolate chips
1egg white
Sugar for topping
In large mixing bowl, stir together the flour, sugar, baking powder and salt; stir in buttermilk. Fold in raspberries and white chocolate chips. Cover and chill for 30 minutes. Preheat oven to 375 degrees.
Turn dough out onto a well-floured surface and pat down to about 3/4-inch thick. Cut into 12 to 14 triangles, place on lightly greased baking sheet, brush with egg white and sprinkle with a LOT of sugar.
Bake about 15 to 20 minutes or until scones are golden brown.
Makes 12 to 14 scones.
The next Forum will appear in Wednesday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
