Raspberry White Chocolate Scones

About a year and a half ago, while en route to our trip to Banff, I stumbled upon the most fantastic, incredibly moist, delicious, melt-your-face-off Triple-berry Scones. Since then I can’t honestly say I haven’t thought about them day in and day out. They were, in a word, luscious! They were almost cakey, yet still familiarly crumbly and scone-like, filled with jewel coloured berries, and, hidden beneath the fluffy, tender clouds of dough were white chocolate chunks, a welcome addition in my books. Seriously - they were transcendent! But alas, I have never had one since, nor have I been able to find a similar recipe, or equally sweet, satisfying, moist scone! So, I have decided to take things into my own hands - I will find a recipe or invent one, just as - or even more - perfect than those once in a life-time, Second Cup Triple-berry White Chocolate Scones. This marks the beginning of my journey to the divine realm of the perfect scone world...

Alright, so in terms of this first-of-many-experimental-scone-recipes I would have to say it was a remarkable hit. Though, it was missing something - I can’t exactly put my finger on it, but it wasn’t quite the replica I was looking for. That is not to say this recipe wasn’t stunning - because it was, in fact it was extraordinarily well received. Usually my dad and brother aren’t huge fans of scones, but they seemed to have been converted with these. My dad loved these little guys, and every morning until they disappeared he would inhale two scones... within minutes of each other! Tasty they were, but just not exactly what I had in mind.

What I really think did it for these scones was the addition of yogurt. They were incredibly fluffy and moist, plus the plain side of the yogurt gave then a nice little tang. You could probably even use raspberry yogurt or fieldberry flavoured if you were looking to up the ante on the berry to flavour quotient. Ooh - stroke of genius - strawberry yogurt and banana chunks...mmm... classic combo. Really the flavour possibilities are endless, so add what you like and omit whatever you hate - it is in your hands, and oven, and stomach ... mmm... I do love scones, just writing about them makes me want to whip up another batch!

It just came to me, what the scones were missing! The crunchy, crumbly exterior. That initial crunchy shell that protects the cloud-like interior. These guys were almost muffiny. Straight out of the oven they were lovely and scone-like, but once they cooled, then stored overnight, they went soft. Too bad, the crunchy crumble is my favourite part.

2 cups flour

1/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter, cold or even frozen

1/3 cup white chocolate chunks

3/4 cup raspberries, fresh or frozen

1/2 cup plain yogurt

1 teaspoon lemon zest

1 1/2 teaspoons pure vanilla extract

1 egg

icing sugar

Preheat oven to 375℉.

Combine flour, sugar, baking powder, baking soda, and salt. Cut in cold butter, another option is to grate the frozen butter which works really well. The mixture should be very crumbly. Stir in chocolate chunks and raspberries. If working with frozen raspberries don’t add them straight away, you don’t want them to thaw in the dough.

Mix together yogurt, vanilla and egg. Pour this mixture into the dry ingredients and stir to combine. Be careful not to over mix.

At this point the recipe said to knead the dough, but with the raspberries I found this very difficult and it started to turn the entire dough fuchsia - so I didn’t. They turned out beautifully anyways. Plus the dough was far to moist, an additional cup or so of flour would have been needed for any proper kneading to be done,

Cut rounds of dough - or scoop and shape - place on a baking sheet. Brush lightly with any remaining yogurt and milk combined, or an egg wash. I didn’t want to waste an entire egg, and I had left over yogurt which worked nicely.

Bake for 18 - 20 minutes, or until golden, fluffy and when a toothpick is inserted it comes out clean.

Ok, this is the fancy part - which I just love!

Remove scones from the oven, turn on the broiler and move the oven rack up to the top. Sprinkle icing sugar on the tops of each scone and place them under the broiler to melt the sugar. Only a few seconds is needed, rotate the pan when needed.

Transfer to a wire rack to cool.

Makes 8 scones.

Raspberry White Chocolate Scones