Raspberry Almond White Chocolate Scones

I’m biased, but in my opinion, these are the best raspberry almond white chocolate scones.


My current obsession of watching Great British Baking has spilled over into all aspects of my life, especially the food part. I’ve had a hankering for fish & chips, bangers & mash and Scotch eggs AND I DON’T EVEN EAT MEAT!!!!!  Some please help me. And if you’re going to come over, you might as well come and help me eat the dozens of scones piled up in my kitchen.
As far as desserts go, scones are pretty healthy…I mean only one tablespoon of sugar in the entire recipe AND fruit? You gotta be kidding me! On the other hand, a scone might just fill your entire saturated fat quota for the day. I guess it’s all about balance, right? Scones seem pretty easy to make, but if you’re not careful, they can quickly become tough and dry. This was the exact reason why I hated scones for so long…until I discovered the key to perfectly fluffy, buttery and flavorful scones.


For the perfect scones, make sure that you really work the butter pieces into your dry ingredients. Butter coats the flour particles and prevents gluten formation which keeps the scones moist and soft. The second part to delicious scones is to make sure you don’t overwork the dough.  It is so easy to want to add more flour because the dough will be very sticky, but work the dough just until a ball forms – I find it easiest to use a rubber spatula and fold the ingredients together until a dough ball forms and then gently pat it into a circle.


So, what are you waiting for? Get your scone game on!

IMPORTANT: Using frozen raspberries will ensure that the raspberries don’t make your dough too wet and bleed all over the place. As for white chocolate chunks, that’s a personal preference, but chunks generally melt easier than chips, so if you like pockets of molten chocolate in your scones versus solid pieces, use white chocolate chunks

RASPBERRY ALMOND WHITE CHOCOLATE SCONES | Makes 8 scones
INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tbsp sugar + 1 tbsp more for sprinkling
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp unsalted butter – cut in 1/2″ pieces
  • 1 cup frozen raspberries
  • 1/3 cup white chocolate chunks
  • 1 tsp almond extract
  • 1/3 cup heavy whipping cream + 2 tbsp more for brushing
  • 1 egg

DIRECTIONS

  1. Preheat oven to 375 (F).
  2. Mix flour, sugar, baking powder and salt together in a large bowl.
  3. Add in butter pieces and using hands or pastry cutter, incorporate butter into dry ingredients until mixture resembles coarse sand.
  4. Add in white chocolate chunks and frozen raspberries taking care to separate any raspberries in frozen chunks
  5. In a separate bowl or liquid measuring cup, combine heavy cream, almond extract and egg, mixing thoroughly.
  6. Make a well in the dry ingredients and pour wet ingredients into the well.
  7. Using spatula, fold wet and dry ingredients together until a wet, shaggy dough forms.  DO NOT overwork dough.
  8. Place dough on baking sheet lined with parchment paper and pat into an 8″ circle.
  9. Brush top with heavy cream and sprinkle with sugar. Then cut circle into 8 pieces to help scones rise more easily in oven.
  10. Bake for 20-25 minutes or until edges are just starting to turn golden brown and the tips of the scones feel firm to the touch.

Enjoy!

Julia Child’s Banana Bread

 Have you ever felt so sad, that it seemed like your heart gained an additional 100lbs and your stomach dropped to the bottom of the ocean, deep, deep down, unable to be saved? I received this kind of news the other day, heart-wrenchingly painful, and almost too much to stomach. But I realized that the point of hearing this news, was to help lighten the burden, so one person wouldn’t have to carry it all. After all, 10 people carrying one burden is so much easier than just one person carrying it all.


So, instead of running away from this news, I gave thanks for being surrounded by wonderful people in life and the chance to help make things right. Still, we can’t help but still feel sad and at some points, helpless. At times like these, I always find myself drawn back inside the kitchen, as if I could use the heat and warmth of the oven to ward away the bad news. Baking is an escape, yet at the same time, an activity that helps me think, process and reflect on the news that I have heard and figure out the best actions to take.


Today, it felt like the only person that I could turn to was Julia Child and her delicious banana bread (with just a couple modifications!). For me, banana bread has always been the perfect balance between elegant and homey. Bananas are not used as a typical baking ingredient, making them a little bit fancy, but a dash of vanilla and a handful (okay, maybe two or three handfuls) of chocolate turn it into one of the best comfort desserts in my opinion. There’s nothing better than sinking your teeth into fresh and fragrant banana bread, and discovering molten pockets of luscious chocolate. Today I made this, for Julia Child, for the people that I love, and for me. A small piece of comfort in an entirely shaky and unknown world.


MOLTEN CHOCOLATE BANANA BREAD | modified from bon appetit
INGREDIENTS

  • 1 3/4 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 cup mashed ripe bananas (about 2 large, I find mashing them with a fork on a plate is easiest)
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup chocolate chunks (not chips!)

DIRECTIONS

  1. Preheat oven to 350° and oil a 9x5x3″ loaf pan
  2. Whisk flour, baking soda, and salt in a medium bowl, add chocolate chunks and make sure individual chocolate pieces are coated in flour (this will ensure they don’t sink to the bottom of the loaf pan while baking)
  3. Whisk eggs, sugar, bananas, vanilla and oil in a large bowl until smooth
  4. Add dry ingredients to banana mixture and stir just until combined
  5. Scrape batter into prepared pan and smooth top
  6. Bake for 60-70 min or until a toothpick/fork/skewer inserted into center of loaf comes out clean (be careful not to overbake, or bread will be dry!)

Let cool (if you can!)
Enjoy