white chocolate raspberry scones.

the other week i ventured upon a task that some would call daunting, brave, or just plain dumb. i decided to make scones from scratch with no recipe. just my knowledge and love of scones to help me. and with a tad bit of terror, i added this, and a dash of that and a sprinkle of this and that. not knowing if my baking experiment would explode at any second or come together in harmony and sing zip-a-dee-doo-dah. i nervously opened the oven door and slid in the experiment. it was out of my hands now. i would have to wait a painfully long 20 minutes. {that is unless it didn't combust before then} finally, after the minutes crept by one my one, "ding" went the timer. it was time. i would compare this moment to braveheart when mel gibson says those infamous words "these scones mail fail horribly but they will never take my love of baking!" or something like that. but with the first bite {wait for scones to cool whhhaautt??} all my worries vanished as the clouds parted and the angels sang for that was the day i fell in love with a scone.

i made sure i folded in some of the raspberries a little too much accidentally on purpose so that i had pink scones!

WHITE CHOCOLATE RASPBERRY SCONES

2 1/2 cups flour
1/4 cup sugar
1 tbsp baking powder
3/4 tsp salt
1 stick cold unsalted butter

1/2 cup sour cream plus 1/4 cup milk {or buttermilk} whatever you have on hand!

2 cups raspberries {fresh or frozen!}

1 1/2 cups white chocolate chips

egg wash {egg beaten with a splash of milk}

preheat oven to 400 degrees F. in a food processor {or with a hand held mixer} mix together flour, sugar, baking powder, and salt. add butter in chunks and mix. slowly add in sour cream and milk mixture. when that is all mixed fold in the raspberries and white chocolate chips. then form the dough into triangles on baking sheet {greased with butter}. then brush with egg wash. bake 18-20 minutes, or until golden brown on top.

oh my goodness, i'm dying a little inside. do you see how the egg wash gave the scone that nice glossy perfectly baked top? its sinful. truly sinful. and with the raspberries bursting out here and there i can nearly contain my excitement. that is until i see the white chocolate chips trying their darnedest to be seen and then i let go and jump for joy! for a scone! a freshly baked fruity chocolate goodness scone no doubt... but a scone nonetheless! that is how perfectly decadent this scone is.

have a divinely delicious day!

bad to the scone. ba ba ba bad to scone.

i cheated. on my boyfriend. you know the muffin man. who lives on mulberry lane. yeah i cheated on him and made scones this weekend.

i remember the first time i made scones. i was so scared! i thought you had to be a master baker or have special equipment to make them {oh naive 16 yr old chelsea} but guess what you don't! and you probably already have most of the ingredients. and if you've never made scones before then this is the recipe to use! so absolutely completely decadent. yet fruity and fresh from the lemon glaze. with your first bite you'll be sent to Buckingham Palace where a giant pot of your favorite tea is brewing and robert pattinson is whispering sweet nothings in your ear. {woops. pardon me... yeah they are that good}

and let me let you in on a little secret. it says you have to roll out the dough and cut them in perfect little triangles with specific width and height measurements.. lies. {okay so not lies.. just another slightly daunting approach.} i just plop them down every which way and form them myself! so much more easier. {and i feel like a 5 yr old kid making mud pies! major bonus.} plus this way i can make them giant and they also have that rustic feeling to them which i love. oh and i totally jam packed all the extra blueberries left over on top of all the scones for extra goodness!

LEMON glazed BLUEBERRY Scones

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, cold, cut in chunks
• 1 cup heavy cream, plus more for brushing the scones
• 1 cup fresh blueberries
• 1/2 cup freshly squeezed lemon juice
  2 cups confectioners' sugar, sifted
  1 lemon, zest finely grated
• 1 tablespoon unsalted butter

Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. go on with your bad self and shape them with your hands! Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

total lemon goodness. and i made sure i used every last bit of the lemon glaze {it was so tart and refreshing how could i not?} therefore my scones were completely drenched. and i wouldn't have it any other way. i may have had one for breakfast every day since {and possibly once for dinner too!}

have a ridiculous delicious day!

and don't forget to enter the giveaway!