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In spring this year I bought a little raspberry bush for our terrace – hoping we could harvest so many raspberries so I could make maybe a cake or raspberry scones like these ones here… but well – this dream did not come true! Not at all. That’s why I had to get some from the farmers market for baking. So sad ;(

When I was a kid we were living in a house that hat bushes with berries in the back yard. Some bushes with gooseberries, blackberries, and raspberries. We were several families in that house but nobody actually took care of the bushes – they just grew there. Nobody noticed when you took some of the berries and nobody cared ;) I did not fancy the gooseberries back then (they were always too sour for me) but the raspberries I really loved! The raspberry plant was quite old already, but there were always some berries to eat for me ;)

Having this memory in mind I ordered a small raspberry plant several months ago – together with some tomato plants, one eggplant and loads of herbs. Everything is growing well on our little terrace – the tomatoes actually have loads of fruits and even the eggplant got one huge fruit… but the raspberry plant did not do anything. It is green and getting bigger, but no flowers and no raspberries :/ I am pretty sure we did all we needed to do… maybe she was not ready yet. Who knows, maybe she has to get to know us better first before she decides to give us some of her raspberries ;)

Well… maybe next year. I would have loved to make these scones here with homegrown raspberries but the ones from the farmers market are just as good. This is something I do not like about living in a big city – no real gardens to plant your stuff. Maybe someday… ;)

Anyway. I love these scones. The combination of the raspberries and the white chocolate is great. This combination works everywhere to be honest. I would have loved to serve them the “traditional way” with clotted cream, but that cannot be found anywhere in Berlin and making it is quite complicated I heard. So no cream. Just scones and some coffee. Fine for me.

Have you ever made scones? They are basically always awesome. The texture of scones is so nice, crumbly and fluffy and they melt in your mouth… mmmm! If you like to try making them, I got some more recipes for you: apple pie scones, scones with rhubarb and vanilla or these savory scones with cheddar and bacon – you should try!

INGREDIENTS / ZUTATEN

(8 scones)

2 1/2 cups (325g) all-purpose flour, plus more
2 1/4 tsp. baking powder
1/4 cup (50g) sugar
1/2 tsp. salt
1/2 cup (120g) cold butter, cubed
3/4 cup (180g) heavy cream
2 large eggs
2 tsp. vanilla extract
3.5 oz. (100g) white chocolate, chopped
3.5 oz. (100g) fresh raspberries

plus some heavy cream
plus some coarse sugar

(8 Scones)

325g Mehl (Type 550), plus etwas mehr
2 1/4 TL Backpulver
50g Zucker
1/2 TL Salz
120g kalte Butter, gewürfelt
180g Schlagsahne
2 Eier (L)
2 TL Vanille Extrakt
100g weiße Schokolade, gehackt
100g frische Himbeeren

plus etwas Schlagsahne
plus etwas grober Zucker

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 400°F (200°C). Line a baking sheet with baking parchment and set aside. Chop the white chocolate and set aside.

2. Add the flour, baking powder, sugar, and salt to a large bowl and mix until well combined. Add the cold butter and cut it with a pastry blender or knife into pea-sized pieces, then use your fingers to work it into the flour until the mixture feels like wet sand. In a separate bowl mix the heavy cream, eggs, and vanilla extract. Add to the mixing bowl and mix until just combined. Add the chopped white chocolate and fold in. Add the raspberries and gently fold in – you want them as intact as possible. Flour your work surface generously, then place the dough on top and shape into an 8- inch circle (use more flour on top if the dough is too sticky). Cut into 8 wedges like a pizza and place those wedges with some space in between on the baking sheet. Brush with heavy cream, sprinkle with coarse sugar and bake for about 20 minutes until slightly golden in color. Take out of the oven and let cool down on a wire rack. Serve when they are still a bit warm.

1. Den Ofen auf 200°C (400°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die weiße Schokolade hacken und ebenfalls zur Seite stellen.

2. Das Mehl zusammen mit dem Backpulver, Zucker und Salz in eine große Schüssel geben und vermischen. Die kalte Butter dazugeben und mit einem Teigmischer oder Messer in etwa erbsengroße Stücke schneiden, dann mit den Fingern weiter ins Mehl einarbeiten, bis die Masse in etwa aussieht wie nasser Sand. In einer zweiten Schüssel die Sahne mit den Eiern und Vanille Extrakt verrühren, dann zur großen Schüssel dazugeben und unterrühren – der Teig wird sehr feucht und klebrig sein. Die gehackte Schokolade dazugeben und unterheben. Die Himbeeren dazugeben und nur sehr vorsichtig unterheben – die Beeren sollten so wenig wie möglich beschädigt werden. Den Teig jetzt auf eine gut bemehlte Arbeitsfläche geben und zu einer etwa 20cm großen Scheibe formen. Mit einem scharfen Messer oder Pizzaroller in 8 Kreissegmente schneiden (wie eine Pizza) und diese dann mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Mit Sahne bestreichen und dem groben Zucker bestreuen und dann für etwa 20 Minuten (leicht goldbraun) backen. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Die Scones schmecken am besten, wenn sie noch ein klein wenig warm sind.

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Here is a version of the recipe you can print easily.