White Chocolate Raspberry Scones

My senior year of high school starts Monday. OMG. This is pretty exciting. I'm not gonna lie, I can't wait for school to start. But it's not like I haven't been popping into my school all summer. (I accidentally wrote "pooping" the first time.. whoops) I seem to end up there a couple times a week for various reasons. I hold a couple important positions at my school, and I like to keep involved and active. I'm yearbook editor, president of our Student Ambassador program, and I've been working along side our brand new principal to plan assemblies and dances and the like. As exciting as all this is, it's a lot of work. And I still have some summer assignments to complete first...


When the school year does roll around, it always means one thing. No more sleeping in. Yupp, wake up time for me is 6 AM to catch a 6:30 bus. In that fleeting 30 minutes, I need to get dressed, fix my face ;), do my hair, gather my books and bags (both school, volleyball, and any other after school activity attire), grab any last minute notes for the office, and oh yeah, eat breakfast. With a tight schedule in the wee hours of the morning, it's easy for me to want to skip breakfast. But this is something I do not advocate. I tried it for a while one the years, and I was miserable. Empty stomachs for 5 hours is no fun. So I always try my darnedest to at least have something.


What I've found, is that during my 50 minute ride to school (grrr.....) I have plenty of time for relaxed eating with no stress of missing the bus. However, there are some items you can't easily eat during a bumpy bus ride. (Though I did actually have cereal once or twice. It worked well the first time, but not so much the second... It was quickly put to an end.) I have found that yogurt messes, overnight oat messes, and baked goodies travel well, though=)!


I have then decided that I will put my freezer to use. I'm going to bake some lovely goodies and then freeze them so I can have quick and easy breakfasts for the bus ride! It's genius, yes? And there are so many breakfast treats out there I can't wait to try, and this will give me an excuse to make them=)


First up: Scones. What can be a better combination than raspberry and white chocolate?! I wanted some fresh fruitiness in them, as well as a little touch of decadence. That basically sums up this scone perfectly=)


I do think I should have made them a bit flatter to get a more even cook through, but these tasted amazing none the less. Now, I can't wait for school to start just so I can eat these!


White Chocolate Raspberry Scones
adapted from Noble Pig

2-1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus
1 Tablespoon sugar
1 Tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1-1/2 cups fresh raspberries (6 ounces)

Preheat oven to 400o F. In a food processor, pulse together flour, 1/4 cup sugar, baking powder and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Transfer dough to a slightly floured surface and sprinkle raspberries on top. Knead three times to fold in raspberries (my raspberries were mushy so they broke down, if yours are in good shape, they will stay intact). Gather and pat dough into a 1" thick rectangle and cut or pull apart into 2" pieces. Place pieces, about 2 inches apart on two parchment or silicone lined, rimmed baking sheets, sprinkling tops with 1 Tablespoon sugar.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature. (Store in an airtight container up to 1 day).