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These scones are light and airy, with a beautiful outer crust for texture
Raspberries and white chocolate is one of my favourite pairings. The acidity of the berry stands up to the sweetness of the chocolate in a way that’s just delicious. If you’d rather try this recipe with a different berry, go for it, but if you’re adding fresh berries, give them a quick freeze to firm up their structure, so they don’t become mush when you fold them into the batter.
Makes: 9 scones; Prep time: 15 minutes; Cook time: 18 to 20 minutes
NOTE: The key to perfect scones is to start with cold butter and not overwork the dough. If the butter becomes warm as you work with it, place the flour-and-butter mixture in the fridge for 20 minutes, until it is cold again. Cold butter creates air pockets as the dough bakes, resulting in a flakier pastry.
Excerpted from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright © 2023 Steven Hodge. Photographs by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.