The Perfect Brunch
Brunch doesn't have to be the most elaborate event or something difficult to organize and host; it can be a simple and relaxing time to gather and enjoy your family or a few friends. One of my favorite ways to make my family feel special and cared for (and keep brunch simple) is by baking our favorite scones. The recipe is one we've had in our family for a while now and it reminds me of many great brunches together. We are obsessed with how great these scones turn out - they are always beautiful and delicious. Add some sliced fruit, apple cider or orange juice, an egg dish, and of course a vase of fresh flowers or greenery from your yard, and you have yourself a simple and beautiful brunch.
From my family to yours, I hope you enjoy these raspberry white chocolate scones as the perfect brunch treat! And I hope they help you and your loved ones #CreateRoom for moments together, too.
Raspberry and White Chocolate Scones
2 cups all-all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup unsalted butter, frozen
1/2 cup heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 cup of frozen or fresh raspberries (these can be substituted with any berries or left out as well)
1/2 cup of white chocolate chips
1/2 -1 teaspoon of coarse sugar to sprinkle on top
1. Whisk flour, sugar, salt, and baking powder together in a large mixing bowl. Grate the frozen butter using a grater or cut the butter into small cubes. Add it to the flour mixture with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add in the berries and white chocolate chips, then mix together until everything appears moistened.
3. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. To make drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. You can also purchase a scone pan to create drop scones into a triangular shape.
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. ( The sugar makes them pretty too!)
5. Place scones on a lined baking sheet or in the scone pan and refrigerate for at least 15 minutes. This is the perfect time to preheat your oven to 400°F.
7. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before serving. These are beautifully served on one of our 31 Chapters Gia Cake Stands.