Ingredients and Weight:
- All-Purpose Flour: 3 cups (450 grams)
- White Chocolate Chips: 1 cup (200 grams)
- Fresh or Frozen Raspberries: 1/2 cup (80 grams)
- Baking Powder: 1 tablespoon
- Salt: 1 teaspoon
- Sugar: 1/3 cup (65 grams)
- Cold Butter: 10 tablespoons (1 stick) (112 grams)
- Heavy Cream or Milk: 1 cup (240 grams)
- Egg: 1 large
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400°F (205°C).
- In a large bowl, combine flour, baking powder, and salt. Mix well.
- In another bowl, cream together sugar and butter until smooth. Add egg and mix well.
- Add heavy cream or milk slowly into the butter mixture while stirring.
- Pour the liquid mixture into the dry ingredients and gently stir until combined. Fold in white chocolate chips and raspberries.
- Drop the dough onto a baking sheet in equal-sized rounds or use a cookie cutter to shape them into scones.
- Bake for 20 minutes or until golden brown. Cool on a wire rack.
Nutritional Information:
(Per Scone)
- Calories: 400-450 (depending on the size and ingredients used)
- Fat: 24g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Delicious combination of white chocolate and fresh raspberries.
- Light and fluffy texture with a slightly sweet and tart taste.
- Perfect for breakfast or as a snack with tea or coffee.
User Comments:
- "These scones are amazing! The white chocolate and raspberry combination is so delicious."
- "I love how light and fluffy these scones are. They are perfect for breakfast."
- "These scones are so easy to make and taste amazing. I will definitely make them again."
Special Precautions and Tips:
- Use fresh or frozen raspberries for best results. Do not use dried ones as they may affect the texture of the scones.
- Cream the sugar and butter well to ensure a smooth and consistent dough texture.
- Add the liquid ingredients slowly while stirring to avoid over-mixing, which can result in tough scones.
- For best results, use a baking sheet with sufficient space between each scone to allow for even baking.
