RASPBERRY WHITE CHOCOLATE SCONES

These delicious scones are a popular item here in the Pacific Northwest!!

Located in Lynden, Washington, there is a wonderful little place called the "Lynden Dutch Bakery."  They bake scones similar to these for their shop and for many local coffee shops.  The scones are HUGE, moist and oh so yummy!!  If you're ever in the area, be sure and stop by!!   

I have tried many raspberry scone recipes but these are about as close as they come to the ones made by the Lynden Dutch Bakery.

  

Raspberry White Chocolate Scones

1/2 cup butter

1 cup sugar

2 eggs

1 1/2 cups milk

1 1/2 cups raspberries

1 1/2 cups white chocolate chips

1/2 tsp. vanilla

3 1/2 cups flour

5 tsp. baking powder

1/2 tsp. salt

Powdered sugar for dusting tops

Raspberries for garnish

Preheat oven to 375 F.

Cream butter and sugar together until smooth.  Add the eggs and mix until combined.  Beat in the milk and vanilla until smooth and well blended.

In another bowl, combine the flour, baking powder and salt.  Mix well. 

Stir flour mixture into the creamed mixture until JUST combined.  DO NOT OVERMIX.  Fold the raspberries and white chocolate chips into the batter.

Scoop by 3/4 cupfuls onto a greased and floured jelly roll pan.

Bake at 375 F. for 12-15 minutes or until lightly golden on edges.

Remove from oven, let cool slightly while still in the pan.  Then move them to a wire rack to finish cooling.

Lightly dust the tops with a layer of powdered sugar.

Top with a fresh raspberry if desired.

Linking to:

HEART-SHAPED ICE CREAM SANDWICHES

Every Valentine's Day, I like to make something yummy for my little family.  This year I decided to make THESE luscious things.  I have included the recipe. 

Beware:  They don't last very long ;)

1 package of Devil's Food cake mix

1 tsp. vanilla

1 egg

1/2 cup shortening

1/4 cup butter

1 package of French Vanilla ice cream (in the rectangle cartons)

Decorative sprinkles if desired

Preheat oven to 375 degrees.  Beat vanilla, egg, shortening, butter and 1/2 the cake mix until well blended.  Mixture will pull from the sides of the bowl and have a dough-like consistency.  Add the rest of the cake mix and mix again until well blended.

Divide the dough into 4 equal pieces.  Roll the first section out on a flat surface until it measures about 6"x 10".  Cut out the desired shapes and transfer them onto a cookie sheet (you can also just roll out the dough ON the cookie sheet if you are having trouble transferring the shapes).  

Bake for 6-8 minutes or until the edges look set.  Prick holes in the top of the shapes with a fork or a skewer in desired patterns.  Let cool on the cookie sheet and then transfer to a wire rack.

Open the package of ice cream all the way.  Cut it into thick slices and into the shape of the cookies.  Sandwich the ice cream between 2 cookies and press together gently.  Roll the edges in the sprinkles and shake off the excess.  Freeze immediately. 

ENJOY!!

Recipe credit goes to Tina.  It is a recipe that has been shared through the generations of her family.