Carol Redd of Snohomish really hit the jackpot with her recent request for a white chocolate and raspberry scone that would come close to the sort she ate at a place in Seabrook, near Ocean Shores.
Several readers sat right down and sent off possibilities, starting with this pair shared by Arlington cook Anna Marie Weston.
“As someone who always checks the Forum, but has never sent a note,” she writes, “I decided it was time to join in with your helpers. So I have enclosed two white chocolate-raspberry scone recipes from the Internet, the first from www.henrysmarkets.com and the second from www.recipezaar.com.”
Anna Marie adds, “King Arthur Flour has offered a raspberry-white chocolate scone mix in their catalog, but this $6.95 item is currently unavailable for purchase.”
All the more reason, then, to track down some fresh raspberries and make:
HENRY’S FARMERS MARKET RASPBERRY-WHITE CHOCOLATE SCONES
2cups unbleached all-purpose flour
1tablespoon baking powder
1/4cup sugar
1teaspoon salt
6tablespoons unsalted butter, cut into pieces
1egg, lightly beaten
1teaspoon vanilla
3/4cup heavy cream
5ounces fresh raspberries
3ounces white chocolate, coarsely chopped
1egg yolk
1tablespoon water
Turbinado sugar (raw sugar or “sugar in the raw”)
Clotted cream, if available
Preheat oven to 400 degrees. Sift together the flour, baking powder, sugar and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse cornmeal.
Make a well in the center and add the egg, vanilla and cream. Fold the wet ingredients into the dry — just until moistened. Gently fold in the raspberries and chocolate.
Form the dough into a 9-inch circle on a nonstick cookie sheet. With a serrated knife, cut into 8 wedges. Do not separate.
Mix together the egg yolk and water and brush on the top of the scones. Sprinkle with turbinado sugar and bake for 15 to 20 minutes or until the scones are golden brown.
Serve with clotted cream, if available.
Makes 8 scones.
FRESH RASPBERRY SCONES
2cups flour
1/3cup sugar
1tablespoon baking powder
1/2teaspoon salt
11/4cups heavy cream (see note)
1/4cup raspberries (see note)
1/4cup white chocolate chips
2tablespoons unsalted butter, melted
Granulated sugar for topping
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Mix together the flour, sugar, baking powder and salt. Pour in cream and add berries and chocolate chips and mix gently until dough just comes together.
Turn out onto lightly floured surface and pat into a 11/2-inch-by-10-inch round. Cut into 8 triangles, brush with the melted butter and sprinkle with sugar.
Place triangles 1-inch apart on prepared baking sheet. Bake for about 12 minutes or until scones are lightly browned on top.
Makes 8 scones.
Note: If berries are really juicy, use a little less heavy cream. Also, if desired, 1/4 cup blackberries or blueberries can be substituted for the raspberries.
The next Forum will appear in Wednesday’s Good Life section.
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