Serve these scones warm with a good cup of coffee (or tea!) for a delightful morning or early afternoon treat! Bon Appètit!
Makes about 8 triangular pieces
2 cups all-purpose Flour
2 tablespoons white granulated Sugar, plus extra for sprinkling
1 tablespoon Baking Powder
1/2 teaspoon Salt
6 tablespoons Butter, cut into small pieces
3/4 cup Raspberries (fresh or frozen – I used frozen)
1/2 cup White Chocolate chips
1 large Egg
1 teaspoon Vanilla extract
1/3 cup Heavy Cream
Directions: Preheat oven to 350 degrees.
– In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
– Add in the butter and mix with your hands until mixture resembles coarse sand.
– Gently fold in raspberries and white chocolate chips. Set aside.
– In a small bowl, beat together egg, vanilla, and heavy cream.
– Pour over the scone batter and lightly mix until the dough comes together. The dough will be sticky.
– Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick.
– Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough will be slightly unmanageable, but not adding additional flour results in tender scones).
– Transfer scones to a baking sheet using a flat spatula dipped in flour and sprinkle the tops of the scones with a little granulated sugar.
– Bake for 25-30 minutes, or until lightly browned.
A randomly found recipe with some additional tweaking done to it turned-out to be the most amazing, flavorful and rich tasting cookie ever! 🙂
2 sticks Salted Butter, Softened
1-¼ cup Light Brown Sugar, Packed
¾ cups Sugar
3 teaspoons Vanilla Extract
2 whole Eggs
2-¼ cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Oats, Quick Cooking
1-½ cup Shredded Sweetened Coconut
1/2 bag White Chocolate Chips (optional)
1 package Toffee Bits (8 Oz Package) (optional)
1. Preheat oven to 350 F. In a large sized bowl or the bowl of your stand mixer, cream together the softened butter and sugars. Once they are well combined add in your vanilla and the eggs, one egg at a time, and mix until fully incorporated.
2. In a separate bowl combine your flour, baking soda, and baking powder. Stir them together to make sure they are mixed well.
3. Add 1/2 of the flour mixture to the wet ingredients and mix until just combined. Scrape down your bowl and then add the rest of the flour mixture. Blend together until just combined.
4. Add in the oats, coconut and white chips/toffee bits and stir with a rubber spatula until just combined.
5. Using a small scoop, about 1″ size, scoop the batter onto a parchment paper lined cookie sheet and place the balls about 2 inches apart. Flatten with the back of a spoon or your hand.
6. Bake the cookies for 8-10 minutes(let me stress: Do Not over-bake!). Then remove them from the oven and let them sit on the cookie sheet for 5 minutes. Then remove them to a cooling rack to let them cool the rest of the way.