Ingredients: |
Ingredients: 1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest
8 tablespoons unsalted butter, frozen, cut into 1/2 inch pieces
1 1/2 cups fresh raspberries (about 7 1/2 ounces)
1/3 cup white chocolate chips
2 tablespoons unsalted butter, melted
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 425 degrees. Place raspberries in freezer until needed. Whisk together milk and sour cream in a medium bowl; refrigerate until needed. In the bowl of a food processor fitted with the metal blade, pulse flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest until combined, about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking. Roll dough into an approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper to release dough if it sticks to counter top. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries and white chocolate evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving. Makes 8. |
This recipe for Raspberry White Chocolate Scones is from