So I spent some time researching scone recipes yesterday. The ingredients list is pretty basic while there are many ways to form the actual pastry shape. You can make them round, square, triangles, whatever you like! Everything I read pointed to the same advice, keep everything cold and work the dough as little as possible. So after doing some research And with the advice in mind I went to work and decided to come up with a simple drop scone recipe!
These scones come together quickly and form a rather sticky dough. Don’t panic that’s ok. There is no rolling out of the dough so the stick factor isn’t an issue.
These scones come out with a nice crisp outside and a soft melty inside. The white chocolate adds a wonderful sweetness as the scones aren’t overly sweet themselves.
2.5 cups flour
1.5 tablespoons baking powder
Pinch of salt
1/4 cup sugar
1/2 cup cold butter cut into small chunks
1 cup white chocolate chips
1 cup raspberries fresh or frozen
1/2 cup buttermilk
1 teaspoon vanilla
Juice from 1/2 lemon
Zest from 1 lemon
Combine dry ingredients and add cold butter. Work with hands to form crumbs. Add chocolate chips and raspberries. Work dough to slightly smash the raspberries. Add buttermilk and mix until everything is just mixed.
Drop onto parchment lined cookie sheet. About 1/2 cup per scone.
Bake at 375 degrees for 18-20 minutes. Cool on rack and enjoy. I got 9 out of this batch.
I love the color these come out having because of the smashed raspberries. I enjoy the simplicity of making them in this method. I actually made two batches of scones this morning. I made blueberry and white chocolate scones but in a more traditional way. Those ones I cut in triangles. I will post that recipe soon.
Let me know what you think if you try this recipe. I hope you enjoy the scones.