In these delightful scones the buttermilk adds a rich moistness to the texture while the raspberry balances out the sweetness of the white chocolate.
Scones and chocolate croissants (or pains au chocolat) are my favorite breakfast sweets, followed shortly by pancakes, french toasts, muffins and waffles. I am always on the search for my idea of a perfect scone, which I find hard to get, since the majority of which I try are too spongy and cake-y for my taste. That doesn’t stop me, though, from trying in almost every café and bakery in Edmonton (and everywhere else we go). One day I hope I will find “the one”.
More often than not, you can see disappointment rise on my face at the very first bite when those crumbles I was so eagerly looking forward to, do not manifest. Because my perfect scone is crumbly, not moist and doughy like a muffin or a cake. I have been trying a lot of different recipes, out there in the cyber or paper world (from other blogs or cookbooks) but up to now, my search continues. The recipe for my Blueberry White Chocolate Scones, where I used a mix of regular flour and brown rice flour, is closer to what I consider a scone: light, airy and crumbly.
The recipe I used today, I adapted it from a recipe I found in one of the latest cookbooks I brought home from the Public Library. Anxious to try it, I set myself in motion. It was a recipe for simple buttermilk scones, that I turned into raspberry white chocolate buttermilk scones. I find this such an intriguing combination, even though, on its own, I would never eat a piece of white chocolate: way too sweet and buttery for me!
I also substituted a fraction of the regular flour with amaranth flour. I absolutely love baking with different flours, love their different textures, smells, tastes. I feel like a kid in a candy store in front a shelf where different flours are on display and I always bring some home.
The smell coming from the oven was fantastic and I couldn’t wait to try one. I burnt my fingers and tongue beacuse I could not help myself from eating it right away. These Raspberry White Chocolate Buttermilk Scones were really good. The buttermilk added a rich moistness to the dough. The raspberries balanced out the sweetness of the white chocolate. The buttermilk wash and brown sugar topping added a nice sweet crunch to the somewhat cake-like texture of the inside of the scone.
For those that ate them, they were really pleased with the scones, and they did disapper. As for me and my quest for that airy crumbly scone, the journey continues…
Perfect song of the day: “I still haven’t found what I’m looking for” by U2.
P.S. If you think you have the recipe for “my idea of the perfect scone”, please forward it to me!Print
In these delightful scones, the buttermilk adds a rich moistness to the texture while the raspberry balances out the sweetness of the white chocolate.
- 1 1/2 cups all-purpose flour
- 1/2 cup amaranth flour
- 2 tablespoons brown sugar
- 1 tablespoons baking powder
- 1 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
- 3/4 buttermilk
- 1 cup fresh or frozen raspberries
- 1/4 cup white chocolate chips
- Line a baking sheet with parchment paper, set aside.
- In a large bowl, whisk together the flours, sugar, baking powder, salt, baking soda.
- Work the butter into the dry ingredients with your fingers until the mixture resembles coarse crumbs. Add 1/2 cup of buttermilk and fold with your hands until the buttermilk has been absorbed.
- Continue adding the buttermilk, 1 tablespoon at a time just until the dough comes together.
- Add the raspberries and chocolate chips and gently fold them in.
- Turn out the dough onto a lightly floured surface. Divide the dough into 2 balls and pat each ball into a 7-inch disk, 3/4 to 1 inch thick.
- Using a bench scraper or a sharp knife, cut each disk into 4 equal wedges.
- Place the wedges on the prepared baking sheet and chill for 1 hour.
- Set the oven rack in the middle position. Preheat the oven to 400° F.
- Bake, rotating the baking sheet two-thirds of the way through until the scones are puffed and golden brown and the bottoms are lightly browned about 16 to 20 minutes.
- Cool on the baking sheet on a wire rack for 10 minutes. Then, using a spatula, transfer to a wire rack to cool.
If you’re not using amaranth flour you can substitute it with same amount all-purpose flour.
They are best served right out of the oven. You can also freeze them (for up to 1 month) before baking them so you can have fresh-baked scones to serve.
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