i had nothing substantial in the house for breakfast this morning, so i magically scraped together just enough ingredients to make a batch of raspberry white chocolate scones! i love being inspired and motivated to cook or bake out of necessity. i am always delightfully surpised at what i can put together out of what seems like nothing, an acquired skill that i have learned from andrew, who is a well-seasoned cook and my personal chef. as he always insists, the best cooking comes from poverty, which forces you to be creative and use every last scrap of food around. nothing goes to waste.
i first fell madly in love with raspberry white chocolate scones when i was living in Edmonton, Alberta. they were a regular feature at a local bakery and cafe around the corner from my house, where i would wander in the morning or as an afternoon break from writing my master's thesis specifically to indulge in this delicous treat. while the cafe was undergoing renovations and expansion, the quality of the scones became inconsistent and i suddenly realized that i was paying far too much for something i could easily make for myself. after searching long and hard and trying various recipes, which inevitably came with failures, this one is consistently the best i have tried and has become a classic in my kitchen:
RASPBERRY WHITE CHOCOLATE SCONES
2 cups flour
1/3 cup fine raw sugar, plus extra for garnish
1 tsp. baking poweder
1/2 tsp. baking soda
1/4 tsp. sea salt
6 tbsp. cold butter
1 tsp. lemon zest
1/3 - 1/2 cup white chcolate chunks
3/4 - 1 cup raspberries, fresh or frozen
1/2 cup vanilla (or plain) yogourt, plus extra for wash
1 1/2 tsp. pure vanilla extract
1 egg
1. preheat oven to 375 F.
2. combine flour, sugar, baking powder, baking soda, and salt. mix in lemon zest then cut in cold butter until the mixture is crumbly.
3. stir in white chocolate chunks and fresh raspberries. if you are using frozen berries, avoid adding them until after you mix the dough or they will thaw and make a big fuscia mess.
4. mix together yogourt, vanilla extract, and egg. add to dry ingredients and mix to combine as best as you can. be as gentle as possible so that the raspberries don't break apart. don't be afraid of getting dirty! i use my hands because the dough is so delicate. it will seem like it is not going to work and like you have done something wrong, but if you trust that it will turn out you will end up with beautiful scones!
5. scoop rounds of dough and shape, placing them on abaking sheet. brush lightly with remaining yogourt combined with a little bit of milk, or an egg wash. dust with sugar (like to use a rougher sugar for this).
6. bake for 20-25 minutes, or until golden, fluffy, and a toothpick inserted into centre comes out clean.
7. transfer to wire rack to cool.
makes 8 medium-sized scones or 6 large scones.
what inspires you to get creative in the kitchen?
No comments:
Post a Comment