Food recipes
White Chocolate Raspberry Scones
White Chocolate Raspberry Scones Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated cream, fluid, heavy whip...
White Chocolate Raspberry Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
raspberries, raw
spartan, real semi-sweet chocolate baking chips,
Directions:
Mix together dry ingredients.
Melt butter and add, along with rest of wet ingredients, to flour mixture.
Add chips and berries to mixture before completely mixed.
Ensure berries stay completely frozen before adding otherwise you'll get pink dough.
Do not over mix.
Press dough down into bowl firmly.
Quickly flip bowl onto lightly floured surface and press any crumbs into place.
Cut into eight wedges, like a pie.
Place separately on a cookie sheet covered in foil or wax baking paper and sprinkle LIBERALLY with sugar.
Bake at 425 for 20 min or until edges and tops start to brown.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
raspberries, raw
spartan, real semi-sweet chocolate baking chips,
Directions:
Mix together dry ingredients.
Melt butter and add, along with rest of wet ingredients, to flour mixture.
Add chips and berries to mixture before completely mixed.
Ensure berries stay completely frozen before adding otherwise you'll get pink dough.
Do not over mix.
Press dough down into bowl firmly.
Quickly flip bowl onto lightly floured surface and press any crumbs into place.
Cut into eight wedges, like a pie.
Place separately on a cookie sheet covered in foil or wax baking paper and sprinkle LIBERALLY with sugar.
Bake at 425 for 20 min or until edges and tops start to brown.