School cafeteria food. I know that, for many, these words bring up a sickening feeling in their stomach. School cafeteria food has a bad reputation. Mystery meat and what not. However, at the school I worked for, it was pretty good. My favorite day was Texas Straw Hat (taco salad) day. I would almost finish class early the period before lunch so I could run down to the cafeteria and get it. I mean, we only had it once a month! They also made the most amazing hot rolls. So soft and yummy! But it wasn’t until this last year or so that they started making scones for breakfast. The whole school smelled amazing when we got there in the morning. And my favorite was the white chocolate chip and raspberry scones.
I had tried to make scones in years past with fresh fruit and they never seemed to quite turn out. My first attempt was for a church brunch where our new pastor’s family came down from Indianapolis. I was sitting at the same table as they were when I heard the gentleman mention to his wife how awful they were. First rule of attending a small country church…don’t talk about the food because you are probably within earshot of the person that made it! My feelings were hurt, but he was right. They were awful. They were gooey even after twenty additional minutes on the bake time.
But since resigning from teaching, I’ve been experimenting with different scone recipes in the mornings since I have time to actually make more than a granola bar. And I’ve finally come up one that is as good as the school’s. These are really easy to make and with berry season upon us, you should be able to find fresh ingredients.
Prep Time: 15 minutes
Cook Time: 18-20 minutes
- 2 & 2/3 cup flour
- 2 TBSP sugar
- 1/4 tsp salt
- 1 TBSP baking powder
- 1 stick or 1/4 cup butter
- 3/4 cup fresh raspberries
- 3/4 cup white chocolate chips
- 2 eggs
- 1/2 cup heavy cream
- sugar for sprinkling
- cream for brushing
Preheat your oven to 400 degrees Fahrenheit. Grease a baking sheet with cooking spray. In a large bowl, mix the flour, sugar, baking powder and salt. Cut the stick of butter into small chunks and add it to the dry ingredients. Using a pastry cutter, cut in the butter until the mixtures turns crumbly. Add the white chocolate chips and raspberries and gently mix. You want to avoid smooshing the raspberries as much as possibly, but some smooshing is inevitable. Create a well in the middle of your bowl.
In a separate bowl, add the eggs and heavy cream. Whisk together until you get a yellow creamy texture. Add the mixture to the well in the dry ingredients’ bowl. Gently mix just until combined. Again, avoid the smooshing if possible.
Turn the ingredients out on your greased baking sheet. Press into a circle about 12-14 inches in diameter. Using a pizza cutter, cut the circle into 8-12 pieces depending on how large you want the scones to be. Fewer, larger scones may take a bit longer to bake. Pull the pieces apart. Brush some heavy cream on each scone and sprinkle with sugar.
Bake for 18 minutes or until golden brown.
Enjoy with coffee…or whatever you prefer.