Happy First Day of Fall! In honor of my favorite season, I started the morning off right with one of my favorite pastries. Scones! And the ultimate combo: a raspberry white chocolate match made in heaven! These are literally the best scones I've ever made, all thanks to Rock Recipes!

Print Recipe

RASPBERRY WHITE CHOCOLATE SCONES RECIPE

Hands down the best scones I've ever made! Thanks Rock Recipes!

Prep: 15 mins Cook: 25 mins Total: 40 mins

Ingredients:

    3 cups flour
    ½ cup sugar
    6 tsp baking powder
    ½ tsp salt
    ¾ cup very cold butter, cubed
    6 ounces good quality chopped white chocolate
    2 tbsp lemon juice
    2 tsp vanilla extract
    1 cup milk
    1½ cups frozen raspberries

Instructions

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour, sugar, baking powder and salt.
Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Transfer to a large bowl and toss in the white chocolate.
Mix together the lemon juice, vanilla extract ans milk.
Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
When the flour is almost incorporated, add the frozen raspberries.
Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.

Drooling yet? I don't know about y'all but for me, butter is mandatory with scones! So yummy!

I can definitely attest to my hubby's full, content belly. I've already had two with coffee!

What is your favorite kind of scone? Got a killer combination? We'd love to hear about it!

maQ went crazy over the aroma in our apartment. It smells like the most divine bakery right now! Don't you love that after baking? :) We hope, whatever you decide to do to enjoy the first day of Autumn, is a happy, delicious one! We plan to get outside after work! Cheers to the best season!

Love & xx's,

maQ + suz

“You can be the ripest, juiciest peach in the world, and there’s still going to be somebody who hates peaches.”

— Dita Von Teese

Peach Season

Fresh Peach Crisp

If I Call You Handsome Will You Wash The Dishes? If I Call You Darling Will You Make Me Pancakes?

The NYT, Harpaar's Bazaar and More Reads

Sunday's Are Just Peachy

Delicious

G'morning! Before peach season is over, I'm trying to eat as many as I possibly can. Clearly I'm an avid fan—they're quite possibly my favorite fruit. So, I wanted to bring you a yummy recipe for your Sunday! Don't like peaches? (In which case, you and I can't be friends. Just kidding!) You can easily substitute with a different kind of fruit, such as apricot, raspberry, cherry, etc.

While baking this, the smell in your entire apartment will be sublime. I guess you can take the girl out of the Midwest but you can't take the Midwest out of the girl! Alright, I'm running back to bed with the hubby for massive cudding, coffee-sipping and NYT's + Fall fashion reading. And of course, nomming down on this delicious summery crisp!

Happy Sunday! Catch you all tomorrow!

FRESH PEACH CRISP

INGREDIENTS

6 cups fresh peaches, peeled, pitted, and sliced – about 6-7 peaches
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
3 tablespoons sugar 1 cup + 3 tablespoons flour
1 cup old fashioned oats 1 cup brown sugar
1 cup butter, cold, cut into cubes

DIRECTIONS

Pre-heat your oven to 350 degrees.
Grease a 9×13 inch casserole dish.
In a large bowl, toss peaches with cinnamon, vanilla, 3 tablespoons sugar and 3 tablespoons flour. Pour the peaches into the greased casserole dish.
In a separate large bowl, combine 1 cup flour with old fashioned oats, and brown sugar. Cut in butter until you have a crumbly consistency.
Pour the crumbly topping on top of the peaches.
Bake in the oven, uncovered for 45-50 minutes.
*Notes: Some of you think there's too much butter? If so, feel free to reduce the amount to 1/2 cup like I did. As much as I love butter, I wanted to cut it in half since I overloaded on a grilled porterhouse steak last night with some shallot + parsley butter on top. Yes, I'm still dreaming about that steak. I might have to do one later this week! Anyway, if you want your Fresh Peach Crisp to be extra crisp, bake for 5-10 minutes longer, making sure to keep a close eye on it. I personally love the end result using a full cup of butter.