Raspberry White Chocolate Scones Recipe by bella3
Cooking Instructions 30 mins 1 Preheat oven to 425°F 2 Line a large baking sheet with parchment and set aside. 3 In a large bowl, whisk together flours, baking powder, sugar and salt. 4 Using a pastry blender, add the butter and cut it into the flour until the largest pieces are the size of small peas. Make sure the butter is cold, this will help the butter keep its shape and give the scone great texture. 5 Add raspberries and use blender to chop berries at least until they are quartered in the dough. This is the best part because it smells amazing and the dough takes on a beautiful pink color. 6 Add the white chocolate, ricotta, and heavy cream at the same time and store then as best you can, switching over to your hands and gently kneading until the dough is am even mass. 7 Transfer the dough quickly to a floured surface and pat the dough until it reaches a square/rectangle that is about 1 inch thick overall. Use a knife to cut the dough into squares and transfer with a spatula to a prepared baking sheet (or sheets). Bake for about 15 minutes until lightly golden around the edges. 8 Remove from oven and cpl on a cooling rack. 9 Serve warm or at room temperature. 10 Adapted by Mikey's in the kitchen from Smitten Kitchen 1 Preheat oven to 425°F 1 Preheat oven to 425°F 2 Line a large baking sheet with parchment and set aside. 2 Line a large baking sheet with parchment and set aside. 3 In a large bowl, whisk together flours, baking powder, sugar and salt. 3 In a large bowl, whisk together flours, baking powder, sugar and salt. 4 Using a pastry blender, add the butter and cut it into the flour until the largest pieces are the size of small peas. Make sure the butter is cold, this will help the butter keep its shape and give the scone great texture. 4 Using a pastry blender, add the butter and cut it into the flour until the largest pieces are the size of small peas. Make sure the butter is cold, this will help the butter keep its shape and give the scone great texture. 5 Add raspberries and use blender to chop berries at least until they are quartered in the dough. This is the best part because it smells amazing and the dough takes on a beautiful pink color. 5 Add raspberries and use blender to chop berries at least until they are quartered in the dough. This is the best part because it smells amazing and the dough takes on a beautiful pink color. 6 Add the white chocolate, ricotta, and heavy cream at the same time and store then as best you can, switching over to your hands and gently kneading until the dough is am even mass. 6 Add the white chocolate, ricotta, and heavy cream at the same time and store then as best you can, switching over to your hands and gently kneading until the dough is am even mass. 7 Transfer the dough quickly to a floured surface and pat the dough until it reaches a square/rectangle that is about 1 inch thick overall. Use a knife to cut the dough into squares and transfer with a spatula to a prepared baking sheet (or sheets). Bake for about 15 minutes until lightly golden around the edges. 7 Transfer the dough quickly to a floured surface and pat the dough until it reaches a square/rectangle that is about 1 inch thick overall. Use a knife to cut the dough into squares and transfer with a spatula to a prepared baking sheet (or sheets). Bake for about 15 minutes until lightly golden around the edges. 8 Remove from oven and cpl on a cooling rack. 8 Remove from oven and cpl on a cooling rack. 9 Serve warm or at room temperature. 9 Serve warm or at room temperature. 10 Adapted by Mikey's in the kitchen from Smitten Kitchen 10 Adapted by Mikey's in the kitchen from Smitten Kitchen More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hawaiian Pineapple Chicken Crock Pot Chicken and Drunklins Lemon Dill Chicken Citrus Cajun Salmon Picadillo "ground beef" for tacos Hawaiian Pineapple Chicken Crock Pot Chicken and Drunklins Lemon Dill Chicken Citrus Cajun Salmon Picadillo "ground beef" for tacos Fluffy Moist Pancakes Hearty Hamburger Soup Pancakes Brad's roasted pork enchiladas 2 Alarm Chili Tater Tot Casserole Tortilla soup Onion Crisps Sriracha Shirmp carrot cake Mama D's Cornbread Stuffing Fluffy Moist Pancakes Hearty Hamburger Soup Pancakes Brad's roasted pork enchiladas 2 Alarm Chili Tater Tot Casserole Tortilla soup Onion Crisps Sriracha Shirmp carrot cake Mama D's Cornbread Stuffing