| The Gorilla Chef's Desserts |
Makes 16 scones
Ingredients:
Scones:
2 1/3 c flour
1/3 c sugar
3/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c butter (1 stick) (cold and cut into
pieces)
1/2 cup white chocolate chunks
3/4 c frozen raspberries
2/3 c buttermilk
1 1/2 teaspoons pure vanilla extract
Egg mixture for brushing tops:
1 large egg, lightly beaten
1 tablespoon milk
Ingredients:
Scones:
2 1/3 c flour
1/3 c sugar
3/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 c butter (1 stick) (cold and cut into
pieces)
1/2 cup white chocolate chunks
3/4 c frozen raspberries
2/3 c buttermilk
1 1/2 teaspoons pure vanilla extract
Egg mixture for brushing tops:
1 large egg, lightly beaten
1 tablespoon milk
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Directions:
Preheat oven to 375 degrees F
Line a baking sheet with parchment paper.
1) In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2) Cut the butter into small pieces and blend into the flour mixture with a pastry blender (alternativly use two
knives). The mixture will look like coarse crumbs.
4) Stir in the chocolate chunks (chips) and raspberries.
Add the buttermilk and vanilla and stir just until the dough comes together. Do not over mix!
5) The scones will be very sticky and the batter will look purplish. This is okay! Use two spoons, one to scoop
the batter and the other to push the batter onto the baking sheet.
6) Make an egg wash of one well-beaten egg mixed with 1 tablespoon
milk and brush the tops of the scones with this mixture.
7) Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out
clean.
8) Transfer to a wire rack to cool.
Serve with Devonshire Cream:
Devonshire Cream Recipe:
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Zest of lemon or lime (optional)
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly
whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups.
Preheat oven to 375 degrees F
Line a baking sheet with parchment paper.
1) In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
2) Cut the butter into small pieces and blend into the flour mixture with a pastry blender (alternativly use two
knives). The mixture will look like coarse crumbs.
4) Stir in the chocolate chunks (chips) and raspberries.
Add the buttermilk and vanilla and stir just until the dough comes together. Do not over mix!
5) The scones will be very sticky and the batter will look purplish. This is okay! Use two spoons, one to scoop
the batter and the other to push the batter onto the baking sheet.
6) Make an egg wash of one well-beaten egg mixed with 1 tablespoon
milk and brush the tops of the scones with this mixture.
7) Bake for about 18 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out
clean.
8) Transfer to a wire rack to cool.
Serve with Devonshire Cream:
Devonshire Cream Recipe:
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Zest of lemon or lime (optional)
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly
whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups.
Lauren's Raspberry Chocolate Scones