No Favorite FoodieBooks Friday this week. I’m so far behind in my reading, and I keep finding more & more new books that look good. So now I’m overwhelmed and have basically stopped reading altogether! I need to get out of this slump, but what can I do? I know, I’ll bake!
Sometimes you need something sweet, but not too sweet and these lovlies will hit the spot! Scones are basically a slightly sweet sort of biscuit. They don’t take long to whip up either. There are however, some tricks to keep them from melting and flattening in the oven. First, make sure your ingredients are cold! Use refrigerated butter. Second, after you cut your scones, pop them in the fridge or freezer for a good twenty minutes. That will keep them from flattening out like a chocolate chip cookie!Jump to Recipe
- 1 ¼ cups white flour
- 1 ¼ cups white whole wheat flour
- ½ tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ cup sugar
- ¼ cup brown sugar not packed
- 1 stick butter very cold or frozen, cut into small pieces, grated or sliced very thinly.
- 1 ½ lime zested
- 1 egg beaten
- ½ cup lime Greek yogurt 1 single serving cup 5.3 oz
- 3 tbsp milk or half & half
- 2 tsp vanilla
- ½ cup white chocolate chips you will use about a half of a 12oz bag of chips for this recipe
- 6 oz raspberries a 1/2 pint container
White Chocolate Drizzle
- 2 tbsp white chocolate chips
- 1 tbsp half & half or cream/milk
- Mix dry ingredients (flour through sugar) in a large bowl and add in the zest of one lime.
- Mix the wet ingredients (egg through vanilla) in a medium bowl and add 2½ tbsp fresh lime juice
- Using the very tips of your fingers quickly, or using two forks, cut the ice-cold butter pieces into the dry ingredients until it looks like wet sand.
- Add 1/2 cup (a little more or less) white chocolate chips into the dry ingredients and give a quick stir.
- Pour the wet ingredients into the dry and stir twice with a large spoon, then add the raspberries. The raspberries will break apart, but that's ok! Don't over mix, or the scones will be hard and tough!
- Form the dough into a loose ball and turn it out onto a lightly floured surface.
- For large scones, press it into about an 8" flat circle, about 3/4-1" thick. For small scones, split the dough in half and press it into two smaller flat circles, about 3/4" thick.
- Using a long knife or a bench scraper, cut the circle in half, and continue cutting until you have 8 even-sized for even baking, large wedges. (I like them small and crunchy, and husband likes his larger and softer, so I cut mine in 7 varying sized wedges.)
- *If you don't feel like fussing with a glaze, just brush the tops with a little milk, or an egg wash, and sprinkle on some sugar. Turbinado (raw sugar) works great!
- Place them about an inch apart on a parchment lined cookie sheet, or pizza pan.
- Place the scones in the freezer, or fridge while you preheat the oven to 400°. Bake for 20-25 minutes, or until they are lightly browned, or spring back when you press on them. I like mine a little crispy on the outside, so I bake mine closer to 425°.
Drizzle with white chocolate
- After the scones have cooled, warm 2 tablespoons of milk or cream in the microwave for about 10 seconds, or until warm. It won't take long!
- Place about two tablespoons of chocolate chips in a small heat proof cup or bowl.
- Pour about a tablespoon of warmed milk over the chips and microwave for 5 seconds. It's such a small amount, that it will get very hot very fast, so be careful! Keep stirring until the chips have melted.
- If it's too thick to drizzle, add a little more warm milk. You could omit the milk altogether and just melt the chips and drizzle, but I like it a little softer.
- Drizzle over the scones and sprinkle with lime zest!
The lime flavor is very subtle so don’t forget the zest on top! I made a double batch, and the first batch was gone in a day. I froze the second batch. If you caught me on Twitter this week, you’ll see that I baked them on my grill!
Please don’t forget to rate the recipe! I hope you add these little darlings to your weekend menu!