If you’re looking for a moist, decadent treat to enjoy on your next cruise, this breakfast or brunch accompaniment loaded with sweet and tart flavors is a must. Fresh local raspberries and creamy white chocolate combine for the perfect pairing. If you’ve never attempted making scones before, you’re in for a pleasant surprise in your galley or home kitchen, as they’re simple to make so long as you have an oven. One pro tip: To help dice the cold butter, use a box grater; the key is getting the cold butter into little pieces, like the chocolate. This recipe is from the forthcoming book Baking for Beginners: Easy Recipes and Techniques for Sweet and Savory At-Home Bakes, which my wife Tiffany and I assembled.
White Chocolate Raspberry Scones
Makes 8 scones
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup + 1 tablespoon white sugar
½ cup cold unsalted butter, diced
½ cup sour cream
1 egg
1 cup fresh local raspberries
½ cup white chocolate, broken into little pieces
Preheat the oven to 400°F.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and sugar. Stir to combine the dry ingredients. Cut in the diced butter and continue until the mixture resembles a coarse meal. Set aside.
In a small bowl, whisk together the sour cream and egg. Then pour into the dry ingredients and stir until combined. At this stage, the dough should be coarse and dry.
Flour your hands and form the dough into a ball, being careful not to overwork the dough. We’re after fluffy, not dense, scones.
Place the dough ball on a flour-dusted countertop and lightly knead to form a circle about 7 inches wide. Then carefully add the fresh raspberries and chocolate evenly over the top of the dough. Gently knead the dough again so the raspberries and chocolate get blended throughout. During this process, the berries will begin to break down a bit, creating colorful swirls. Now, lightly knead again to form a circle about 7 inches wide. Slice the dough into eight wedges.
Transfer the scones to a cookie sheet and bake until light brown, about 16 or 17 minutes. Remove from the oven and allow to cool slightly before serving.
