Raspberry and White Chocolate Scones
Recipe of the Month – June
Raspberry and White Chocolate Scones
Ingredients:
1/2lb. Grated Butter
1c. Milk
1c. Sour Cream
4c. All Purpose Flour
1c. Sugar
4tsp. Baking Powder
2tsp. Lemon Zest
1tsp. Salt
1/2tsp. Baking Soda
12oz. White Chocolate Chips
4-5c. Frozen Raspberries
Note: Mix the flour, sugar, lemon zest, salt and baking powder together in a large bow. Mix the milk and sour cream together, set aside. Rub chilled butter into flour mix. Add sour cream mixture and mix by hand. Pull about ¼ of dough onto flowered work bench. Roll out into squares approx. 1/2 inch thick. Fold onto its self in four’s until a long rectangle. Roll out again 1/2 inch thick square. Sprinkle evenly with the frozen raspberries and white chocolate. Gently press into the dough. Fold in in four’s again and slightly flatten. Cut into triangles. Check out this video for a demo!