For my first trick…
Not long after I came up with my list of cookery-type things I wanted to make this year, I decided that I would start with the item that triggered the whole list: raspberry white chocolate scones.
Oddly, it wasn’t easy to find a recipe, and I wasn’t confident enough to wing it. Eventually, I found a recipe here and was very please to discover that I had all the ingredients on hand. Well, all of them except for the yogurt – all I had was the Liberté Méditerranée, which has a glorious 8.5% milk fat content 1. OH WELL. They were delicious!
Some thoughts:
- The recipe calls for frozen raspberries, but it doesn’t indicate whether or not you should thaw them or not before adding them. I think if they had been thawed, they would have lost their shape and not been as good. I did, however, rinse them in a strainer because they had frost on them, and I didn’t want there to be too much extra liquid in the dough.
- The frozen raspberries made the dough very cold. Duh.
- Once I had everything mixed, it didn’t look like it was going to turn out very well. The dough was wet and sticky, and I threw my hands up and thought, “Well, I tried.” The scones look huge in that picture (and they were) because I didn’t want to bother making nice, neat, smallish ones if they were only going to come out half baked on one side and burned on the other 2 Despite that, they came out baked just right on all sides, so I guess the joke was on me.
If you are going to make these scones 3 I would suggest on reducing the amount of white chocolate chips you use. There isn’t really all that much in the scones, but it was still a little overpowering. When I was telling this to someone at work, they made the suggestion that the chips you don’t use in the scones can be melted down and drizzled over top of them once they are baked, and it’s a suggestion I fully endorse.
Finally: how do YOU pronounce “scone”? When I was younger, I used to pronounce it sc-AWN because that’s how my mother and grandmother pronounced it. Once I got to grad school, my roommates pronounced it sc-OWN, and try as I might to resist it, I eventually started pronouncing it that way, too. 4
- Normal scone recipes call for heavy or whipping cream. I guess this one calls for low-fat vanilla yogurt to cut down on the fat content, since you’re already adding delicious, fat-laden white chocolate chips. ↩
- Ah, the quirks of my oven. ↩
- And I highly recommend you do – they’re actually quite easy! ↩
- However, they were unsuccessful in getting me to pronounce basil BAH-sil. It’s BAY-sil, and always will be. ↩
sc-OWN and BAY-sil for the win!
Woo-hoo!