white chocolate raspberry scones

This weekend in Charleston has been a little dull.  Mother nature granted us with consecutive days of rain, so I've been trying to find things to fill up my time.  Saturday morning I woke up with the desire to  bake something sweet, so after searching for the perfect Saturday morning treat- I stumbled across this white chocolate raspberry scone recipe.  It called for using the food processor to combine the dry ingredients with the butter, and my parents had bought me a Ninja Master Prep Blender when we first moved in.  So it was the first time I got to use the ninja- & may I say, it's awesome. 
in a food processor, combine:
3 cups flour
1/2 cup sugar
6 tsp baking powder
1/2 tsp salt
cut in:
3/4 cup cold cubed butter
pulse until mixture looks like a coarse meal- it's ok if there are pea sized pieces of butter
put dry ingredients into a separate bowl and add:
6 oz of white chocolate chips
in a separate bowl, mix:
2 TBS lemon juice
2 TBS vanilla extract
1 cup milk
pour into dry ingredients, and toss gently with a fork
enough for the flour to form a dough ball
add:
1 cup of frozen raspberries (frozen is easier to work with)
after combined into a dough ball,
roll to 1 inch of thickness
line cookie sheet with:
parchment paper, or baking spray
and cut out dough into triangles or with a cookie cutter
bake at 375 until light golden brown:
between 10-20 minutes (depending on size- mine took 10 exactly)

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