By popular demand, here is the recipe for raspberry-white chocolate scones from Betty Crocker Cookbook. I made this recipe for the first time for my wonderful friend's baby shower last weekend.
1 3/4 cups all-purpose flour
3 tablespoons sugar, plus extra
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup firm butter or margarine
1 large egg, beaten
1/2 teaspoon almond extract
1/2 cup heavy whipping cream, plus extra
3/4 cup frozen unsweetened raspberries (do not thaw)
2/3 cup white baking chips
1. Preheat oven to 400 F
2. Mix flour, 3 tbsp. sugar, baking powder, and salt. Cut in butter by pulling 2 table knives through ingredients in opposite directions, until mixture looks like fine crumbs. Stir in beaten egg, almond extract, 1/2 cup whipping cream, raspberries, and white chocolate chips.
3. On ungreased cookie sheet, roll or pat dough into an 8-inch circle. Cut into 8 wedges with a sharp knife or pizza cutter, but do not separate wedges. Brush with additional whipping cream and sprinkle with granulated sugar.
4. Bake 18 - 20 minutes until light golden brown.
5. Carefully separate wedges and cut each wedge into halves or fourths, if desired.
These were gone before I could take a picture!
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