Happy Sconing!

White Chocolate Raspberry Scones

This is a foundational recipe for Scone dough.With it you can add in any fruit,nuts or baking chips you desire.You can add spices and zest.Whatever your taste buds are lusting for.Its easy to make it your way once you understand its bones. I love,and I mean love fresh fruit with some sort of zest.
I have found fresh Blueberries are the best,as they hold their shape and don't emit a lot of juice. But you can use dices apples,blackberries, and raspberries. I have made many variations with this one simple recipe.It seems tedious,but if your an addict like myself,then it is a small sacrifice to make to make it the "hard way".

You might be a novice baker who wants to improve your skills so to become more familiar with making this recipe or to understand a bit of pastry science please refer to the video posted below. For some reason,who ever posted the video to youtube didn't get the very beginning,but the majority of the video is there and the most important part which displays how to shape and bake the scones.



Also on a technical side note, to insure that you get a flaky crumb,start with very cold to frozen butter and try not to over work the dough when mixing and shaping.Other wise it will create a glutinous dough and the scones will be tough.I use disposable gloves when I have them to reduce the heat contact with the butter as I cut it up and handle it.
Happy Sconing!

Basic Scone Dough Recipe
courtesy of www.americastestkitchen.com and modified for my own personal use.Servings 8

Ingredients
* 2 cups all-purpose flour
* 1/3 cup sugar
* 2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 8 tablespoons unsalted butter, very cold
* 6oz fresh or dried fruit
* 1/2 cup sour cream
* 1/2 cup milk
* 1 egg +1 tsp water,lightly mixed for brushing
* sugar for topping,zest optional

Instructions:
Chill butter stick in freezer while you prepare your dry ingredients.
Add all your dry ingredients to a food processor.
Pulse until just combined.

Remove butter from freezer and cut into 1/2 chunks.Add to food processor and pulse 5-6 times for a count of 3-4 second each.
Don't process too much you want your butter to be coarse chunks.

Remove processor bowl and empty contents into large mixing bowl and set aside.
In a separate bowl mix the sour cream and milk.Add to dry ingredients and gently mix with a fork until the wet and dry become one.Being careful not to over mix,its ok if there are a few dry bits.

On a clean and well floured surface dump out dough and gently kneed it 7-9 times until all the dough is formed into a ball.

Shape into a 4" square.Wrap it up in plastic wrap and chill for 20 min.

Preheat oven to 400

Once chilled on a generously floured surface,roll out into an 11" square.Gently spread your fresh fruit atop the dough.Gently press fruit into dough and proceed to roll the dough up as you would cinnamon rolls.Ending with the seam on the under side.
Form into a 4"x12" log . Cut into four equal squared parts.Cut the squares into triangles. Brush with raw egg and sprinkle with sugar.
Gently place scones onto ungreased baking sheet (may use parchment paper) at least 1" apart.
Bake at 400* for 18 min. Let scones cool on cooling rack for 30 before eating.

Disclaimer: I change and modify nearly every recipe I collect and try.Rarely if ever will you find a recipe borrowed that is still in its original format on this website. I will post the original source along side the modified version for those who need it.

Please feel free to contact me if you find technical issues with the recipe or for questions about it.
chenoabakes@gmail.com