These berrylicious Raspberry White Chocolate Scones have the uncanny ability to brighten anyone’s morning. Pop a couple of these pretty bakery style scones on a tray with a great cup of coffee and some fresh debi lilly design™ flowers and you’ve got the makings for one epic breakfast in bed!
* Today I’m teaming up with Pavilions and their exclusive debi lilly design™ collection. Partnering with great brands is one of the ways tvfgi keeps the delicious coming, thank you for supporting both of us!
I’m so glad that Valentine’s Day falls in mid-February (somebody was thinking) because it gives me an excuse to bring fresh flowers into a stale winter house. Maybe we can’t throw open the windows or air dry our sheets in the warm breeze right now, but we can surround ourselves with beautiful blossoms. I haven’t set foot in a florist in ages, but the pretty debi lilly design™ bouquets and arrangements at my local Pavilions caught my eye today as I was grocery shopping. At these prices I can afford to put flowers in every room.
The debi lilly design™ bouquets are super affordable, and beautifully pre-arranged, which means I can bring them home and pop them right into my own vase. I love to use my wide mouthed mason jars for a casually elegant look. Because the flowers have been professionally arranged, all I have to do is lop off some of the stem length and drop them into my jars. It looks like I went out and spent a fortune on flower arrangements.
How to keep cut flowers fresh ~
Don’t be fooled by some of the myths floating around out there about using Sprite or hairspray to keep cut flowers looking great, here are some tested methods that actually work.
- Soon after you bring your flowers home, snip off a bit from the bottoms of the stems, even if you aren’t cutting them down to fit a vase. Use garden shears and cut at an angle so the stem can soak up water more easily.
- Remove excess greenery from the lower part of the branches ~ any greenery that is submerged will rot and contribute bacteria to the water.
- Put the flowers in room temperature water, not too cold, not too hot.
- Change the water every other day.
- Use the little packet of flower food that comes with your flowers, and if you can, replenish it every time you change the water. You can make your own flower food, according to Consumer Reports: mix together a few drops of bleach or a clear spirit such as vodka or gin to help fight bacterial growth, add a few drops of clear soda or superfine sugar to feed the flowers, and then add a crushed vitamin C tablet to lower the pH.
- If you’ve got the space, one of the best ways to prologue the life of cut flowers is to store them in your refrigerator each night.
And now that you’ve got your flowers sorted, you’ll need a little something sweet to set alongside them. My raspberry white chocolate scones makes the perfect combo for a romantic breakfast in bed.
Fresh raspberries are one of my favorite ways to get a surprise burst of summery flavor in the middle of winter. The berries tint the scones a delicate pink, and the white chocolate chips add a hint of sweetness without being cloying.
These pretty raspberry white chocolate scones are guaranteed to charm your Valentine.
My debi lilly design™ products are available in my area exclusively at Pavilions stores ~ depending on where you live, you can find them at all of the Albertsons family of stores including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaws, Star Market, United, United Express, and Carrs/Safeway.
Raspberry White Chocolate Scones
- 1 1/4 cups fresh raspberries, rinsed and dried well
- 1/2 cup granulated sugar
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 8 Tbsp unsalted cold butter, cut in pieces
- 1/2 cup possibly a little bit more cold buttermilk
- 1/2 cup white chocolate chips
- 1 1/2 cups confectioners sugar, sifted
- seeds of 1 vanilla bean, or 1/2 tsp vanilla extract
- milk, half and half, or cream for thinning
- Set oven to 375F. Line a baking sheet with parchment paper and set aside.
- Add the flour, sugar, baking powder, and salt to the processor and pulse to combine.
- Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs. Add the berries and white chocolate and pulse a few times to break them up, but don't go too far, you want them chunky, not pureed.
- Remove the mixture to a large mixing bowl and add in the buttermilk and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
- Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut our the scones. You can also cut the dough into squares if you prefer.
- Put the scones in the freezer for 1/2 hour.
- Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
- Let cool before glazing with the vanilla bean glaze.
- To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..
Make it your own ~
- Swap out the white chocolate for walnuts if you like a bit more crunch.
- Try another berry like blueberries or blackberries. I’ve used cranberries in my FRESH CRANBERRY WHITE CHOCOLATE SCONES.
Don’t forget to pin these Raspberry White Chocolate Scones
This is a sponsored conversation written by me on behalf of Albertsons Companies. The opinions and text are all mine.