White Chocolate Raspberry Scones + Raspberry Cookies

White Chocolate Raspberry Scones

I don't know why, but I had the most insane craving for white chocolate and raspberries. I knew immediately I had to make scones with these ingredients. Not only were the white chocolate and raspberries to die for but the scones were so fluffy and amazing. And, the COLOUR, look at how beautiful these bad boys look! Oh my goodness, they are absolutely beautiful. B-e-a-utiful! You definitely need to make these if you enjoy white chocolate and raspberries, scrumptious!

Makes about 10 medium-large scones

Ingredients:

• 2 cups unbleached all purpose flour + 2 tsp flour for the berries
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter
• 1/2 cup white chocolate cut into small chunks
  
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 vanilla fortified soy milk + 1/4 cup extra for brushing the tops
• 1 cup fresh raspberries
• Parchment paper

White Chocolate Raspberry Scones

Directions:
Preheat oven to 375 degrees Fahrenheit.

In a small bowl, add raspberries and 2 teaspoons flour and toss to coat berries. Set aside.

In a separate large bowl, add 2 cups of the flour, sugar, baking powder and salt. Stir with a fork to combine.

Cut the cold butter into small pieces and add to the dry ingredients. Using a pastry cutter or two sharp knives, cut butter into the flour mixture until it is thoroughly incorporated and the mixture looks like coarse crumbs. Add the white chocolate chunks and stir into the mixture until well incorporated.

In a separate bowl add 1/2 cup soy milk, the egg and vanilla and whisk with a fork until combined. Add to the flour mixture and stir with a large spoon until dough is moist.
Add the raspberries to the dough. Using your hands, work the raspberries into the dough until they are thoroughly mixed in. Don’t worry about them breaking up – it will distribute the berry flavour through the dough.

Form dough into a square about 1-1/2″ thick. Cut into elongated triangles (or you can just cut the dough into circles like biscuits).

Line a baking sheet with parchment paper cut to fit. Place the scones on the baking sheet, making sure the are spaced far enough apart that they’re not touching. Lightly brush the tops of the scones with remaining 1/4 cup soy milk (mine were wet enough that I didn't have to brush any milk on top).

Bake for about 20 minutes or until the tops have lightly browned and the scones are cooked through (you can test the doneness by inserting a knife into the scone- if it comes out clean, they’re done).

Serve by themselves, with butter, jam or anything you'd like!

White Chocolate Raspberry Scones - check out the ooey-gooey white chocolate! Delicious or what?

Recipe taken from here

Raspberries are one of Mother Nature's most precious gifts. They have such an amazingly beautiful flavour. I love the texture, the seeds, the colours, the flavour, the look, everything about raspberries are perfect. I especially love them in baking. The raspberry scones I made were truly amazing, and this, oh this was amazing. Brown sugar plus raspberries = heaven. Really I could of added white chocolate to make this cookie even more perfect, but the brown sugar makes them perfect. This is a must try cookie, I mean, look at them, are they not beautiful?!

Ingredients:

• 1 cup butter, soft
• 1 cup brown sugar
  
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup spelt flour
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup raspberries (fresh or frozen)

Directions:

Preheat oven to 350°F. Sift flour and baking powder in a medium bowl. In separate bowl, cream butter with brown sugar using a hand or stand mixer. Add vanilla extract and eggs and mix until smooth. Add dry ingredients and mix until fully incorporated. Stir in raspberries, make sure not to go crazy cause they will break up and make the dough wet which you don't want.

If you have time chill the dough in the fridge for about 30min (they work out well without chilling too though). Line a baking sheet with parchment paper. For big cookies, drop about 2 tablespoons of the dough per cookie into the baking sheet. Bake for 13-15 minutes until golden brown.

Enjoy :)