Better Than Second Cup

I'm sorry Second Cup, but these raspberry white chocolate scones were better than yours. Seriously, some of the best scones I've ever had... thanks to Martha Stewart!



I had a dream the other night that I was eating a white chocolate raspberry scone from Second Cup and of course, I woke up craving one. Too bad for me, there is no Second Cup in the States. But what do you know... that morning in my mailbox was my new edition of Everyday Food magazine and this month's theme: raspberries! And on page 24 was a recipe for "Fast Raspberry Scones".



Back in the day when I was a barista at Second Cup, they used to let us have one pastry/baked good per shift. I remember I used to eye the pastry shelves to make sure there was still a raspberry white chocolate scone left by my breaktime. And then I was so exicted when breaktime came and my scone was sitting there untouched. The little things that make you happy :)



You know that feeling when you bite into something and it immediately satisfies your craving? These scones were so good. Especially when they were still warm and flaky...mmmm... Same taste as the Second Cup scones, but better texture. Also, super-easy to make. In fact, I'm going to go make another batch as soon as I post this because DY and I already scarfed down the first.



FYI: I didn't have any milk in the house but really wanted to make these so when I went hunting around in my pantry for a milk-substitute, I found... coconut milk. I'm not sure if it was the coconut milk that made these scones so good but if you have some in your house, I recommend using that in place of regular milk. This also means you need to work quickly with the dough because coconut milk is not cold so if you knead too much, you'll end up with a sticky blob that is unworkable. Or, I guess you could always just stick the coconut milk in the fridge overnight?



Alright, enough blabbing... here's the recipe!

Raspberry White Chocolate Scones
adapted from Everyday Food magazine

INGREDIENTS
* 2 1/2 cups all-purpose flour, plus more for work surface
* 1/4 cup sugar
* 1 tbsp baking powder
* 3/4 tsp salt
* 1/2 cup (1 stick) cold unsalted butter (make sure it's cold!)
* 3/4 cup of buttermilk (I used 1 tbsp vinegar mixed with 1 cup coconut milk, and just measure out 3/4 cup of that mixture)
* a handful of white chocolate chips (not in the original recipe but it's just not the same without them)

DIRECTIONS
1. Pre-heat oven to 400F. Line a large baking sheet with parchment paper.
2. In a food processor, pulse together flour, sugar, baking powder, and salt. Add butter in chunks and pulse until pea-size pieces form.
3. Whisk together coconut milk mixture and egg yolk. Slowly pour the mixture through feed tube into processor, pulsing until dough just comes together.
4. Transfer dough to a lightly floured work surface and sprinkle raspberries and white chocolate chips on top. Knead three times to fold in raspberries. Gather and pat dough into a ball and place heaping spoonfuls about 2 inches apart on the baking sheet.
5. Bake 18-20 minutes, or until golden brown on top. Let scones cool slightly. Serve warm or at room temperature. Store in an airtight container, after they've completely cooled and formed a nice crust,up to 1 day.

Makes 12 scones.