Wednesday, November 3, 2010
Raspberry and White Chocolate Scones
Saylor put this recipe together after working at Great Harvest for years.
From: Saylor Manwaring
Heat oven to 305°F
3 sticks butter
2 c. brown sugar
6 c. flour
¼ t. salt
¼ t. soda
¼ tsp. baking powder
2 c. white chocolate chips
Beat one egg and add to the mixture. Add about 1 c. buttermilk and mix by hand.
Add about 2 cups FROZEN raspberries and mix by hand. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes
Glaze: powdered sugar and lemon juice and half and half