Raspberry Maple Scones with Caramelized White Chocolate

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Call me “crazy” (in all honesty, I’d really rather you didn’t), but I like to have a scenario in mind when thinking of what to bake.  For example, I am presently in the romantic and blissful throes of reading The Paris Wife, so I am all a-flutter with visions of sitting in outdoor cafes, sipping brandy, and pretending I understand what any of Gertrude Stein’s poems are really about.  Sadly, I am not presently in 1920’s Paris, so I have little choice but to mastermind my own substitute situation.  Let’s do it.

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This is caramelized white chocolate. I hope you’ll be all about it in the very near future.

As the present pleasant outdoor cafe scenario takes place stateside rather than in France, let’s swap out croissants for scones!  I’ve been on a serious maple kick as of late (which may or may not have been inspired by a recent viewing of Elf), so let’s start with a maple-flavored scone.  Now, what to add, what to add…  Well, the season’s first raspberries have begun to appear in the produce section, so let’s add those, too!  Maple and raspberry!  Woot!  What could possibly make that combination any better?  Chocolate.  Duh.  Have you heard of caramelized white chocolate?  I was unaware there was such a thing until last summer, when I purchased Jeni’s Splendid Ice Creams at Home.  If you’re going to have an ice cream cookbook, I cannot recommend it enough.  Would you believe me if I told you that there is such a thing as absinthe + meringues ice cream?  There is.  Jeni thought of it, and it’s brilliant, but I digress.  Caramelized white chocolate is all of the goodness of regular white chocolate, but with an unbelievable and oh-so-magical touch of caramel.  Just wait.  You’ll love it, too.

Right-o!  Let’s throw these bad boys together so that you can commence with your own coffee-and-scone-outdoor-enjoyment time ASAP!

Maple, Raspberry, and White Chocolate Scones

Adapted from Vanilla Garlic

Makes 6 Scones

Scone Ingredients

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/4 cup maple sugar flakes (Trader Joe’s has them, as do many natural food stores)

1/2-3/4 cup cream

2/3 cup fresh raspberries

Caramelized White Chocolate Ingredients

2 Tbs. coconut oil

3 oz. white chocolate chips

Equipment:

1 medium mixing bowl

1 spatula

1 cookies sheet

aluminum foil (optional)

butter or spray canola oil (to grease cookie sheet or aluminum foil)

cooling rack

1 small saucepan

1 small mixing bowl

To Make the Scones:

Preheat oven to 425F.  Combine flour, baking powder, salt, and maple sugar flakes in a medium mixing bowl.  Add the raspberries, gently mixing them into the dry ingredients.  Add 1/2 cup of the cream to the dry ingredients, and use the spatula to combine.  Once you’ve well-combined the cream and dry ingredients with the spatula, use your hands to continue incorporating the two together until it forms a slightly sticky mass.  If the mixture is too dry, add additional cream 1 Tbs. at a time.  Pack the dough into a ball, then turn it out onto a well-floured surface.  Shape the ball into a circle, about 8″ in diameter and 1-1/2″ thick.  Cut the dough into six pieces.  Transfer each piece onto the greased cooking sheet or aluminum foil, spacing each about 2″-3″ apart.  Bake for 12-17 minutes, until golden brown.  Transfer the entire cookies sheet to a cooling rack, and allow the scones to cool on the sheet for 5 minutes before removing them from the sheet.

To Make the Caramelized White Chocolate:

In a small saucepan over medium-low, combine the coconut oil and white chocolate.  Continuously (seriously, keep stirring the whole time) stir the mixture as it begins to melt.  As tempting as it may be, don’t turn the heat up to speed up the process; this will just make the white chocolate coagulate and become increasingly difficult to work with.  Continue to stir the mixture, scraping the sides and bottom of the pan as you go, for 12-15 minutes.  As you continue to stir, the mixture will begin to turn a light caramel color which will deepen the longer you keep it over the heat.  When the mixture has reached your desired level of caramelization, immediately remove the pan from the heat and transfer the caramelized mixture to a small mixing bowl.  Allow it to cool for about 10 minutes prior to drizzling it over the scones.  Allow the scones 10-15 minutes to cool after removing them from the oven before drizzling the caramelized white chocolate over them.  If the scones are too warm, the caramelized white chocolate may run right off of them in a somewhat unattractive manner.  Drizzle each scone with as much caramelized white chocolate as you like.  Allow them a few more minutes so that the caramelized white chocolate can harden a bit.  Pour yourself a cup of coffee or your favorite tea to go with your scones, and enjoy!

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2 thoughts on “Raspberry Maple Scones with Caramelized White Chocolate

  1. Pingback: Pistachio Cherry Biscotti | One Baroque Girl

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