There are days when all I want to eat is a baked good. There are also days where all I want to do is bake. You could say that sugar and flour run through my veins. I get really excited about trying new recipes and I've just put together a new list of recipes to share with you all throughout summer. Although I'll have to get used to a new kitchen and oven, my baking is definitely not going to be slowing down anytime soon. I want to keep practicing and sharing my baking with friends and family because it genuinely makes me so happy to do. I am even toying with the idea of selling some at a market next summer...but we will see about that! Or maybe even apprenticing with a baker in Victoria since we are moving back. Either way, these baking posts aren't going anywhere, hope you don't mind!
I love scones! I like simple and plain ones eaten with just butter and jam, but I also love making ones with unique flavours and changing them up. My mum has the best scone recipes so I always use hers, however, I tend to change the flavours depending on the season. I made these a few weeks back when the raspberries were in full bloom at my parents house. They couldn't seem to eat them quick enough so they froze some of them, which makes it easier to bake with. When I was home at the beginning of June for a wedding my mum had made raspberry chocolate chip scones, which were so good. However, I took her idea and changed it slightly. I think all chocolate tastes good with berries, but the sweetness of white chocolate really balances the tartness of raspberries out. It is also way more fun to feel like an abstract artist when you 'glaze' the scones with white chocolate when they come out of the oven.
Recipe: (Favourite Scones)
- 1/3 cup butter
- 1 3/4 cup flour
- 3 tbsp sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg (beaten)
- 1/2 cup frozen raspberries
- 4-6 tbsp milk
- melted white chocolate (squares or white chocolate chips both work well.)
- Preheat oven to 400 degrees.
- Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
- Stir in 1 egg, raspberries and enough milk so dough leaves the sides of the bowl.
- Turn dough onto lightly floured surface and knead 10 times.
- Roll 1/2" thick, cut with round shaped cutters or roll into circles with hands.
- Place on parchment lined cookie sheets and bake for 10-12 minutes, until golden brown.
- Remove from oven and before completely cool, drizzle white chocolate across the tops of the scones.
Store in air tight container and try to consume within 3 days, if not place in fridge. The moisture in the scones can cause them to get mold so be aware of that. They are delicious served at breakfast or with afternoon tea! Try them with different berries too like strawberries, blueberries or blackberries, whatever the season!