When the farmers market is open, often I’ll treat us to a raspberry white chocolate scone on Saturday mornings. They’re sweet, but not too sweet and perfect for a quick breakfast before washing the veggies that came from the market. I’ve always wanted to make my own version and I’ve finally done it. These are actually not very similar to the scones I get at the farmers market, which are more like a drop scone with trails of raspberry making the dough a touch blue. I saw this technique of rolling the scones over at The Vanilla Bean Blog, a method America’s Test Kitchen created. It makes the prettiest scones. I used my favorite buttermilk scone recipe, though, and the toppings were based on the scones from the farmers market.
I took lots of photos so you can see the technique in action. It’s actually very simple, but I do recommend a ruler or measured surface to get the scones the same size.
Grab a cup of coffee or tea and this can be your Saturday treat, too.