Comments on: Raspberry White Chocolate Scones Recipe

By: Sarah W. Caron

Sarah W. Caron — Mon, 13 May 2013 10:45:33 +0000

Hi Thalia, the ones pictured were brushed with heavy cream and sprinkled with course sugar, which made them brown up more. I don’t always do that step though, and can attest that without it they don’t brown like this.

By: Thalia

Thalia — Sun, 12 May 2013 12:35:25 +0000

Hi Sarah, my scones were delicious. However, they were not as golden brown as the ones in the pictures. Do you by any chance know what might have prevented them from getting nice and golden?

By: Sarah W. Caron

Sarah W. Caron — Thu, 14 Mar 2013 21:24:32 +0000

So good to hear, Stacey! Thanks for coming back and commenting!!!

By: Stacey

Stacey — Thu, 14 Mar 2013 21:23:31 +0000

I made 400 scones for a Valentine’s retreat. I put them in individual twist tie treat bags and served them 2 days after they were baked. Scones were moist and travelled 2 hours from my home without damage. Thanks for a wonderful recipe!

By: Sarah W. Caron

Sarah W. Caron — Mon, 22 Oct 2012 00:58:21 +0000

No, just measure and fold them in while frozen.

By: Lauren

Lauren — Sun, 21 Oct 2012 17:32:52 +0000

question do the raspberries need to be thawed before you fold it into the batter? I wasn’t really sure about that.

By: Sarah W. Caron

Sarah W. Caron — Fri, 05 Oct 2012 17:15:30 +0000

Yes, they would. But without being firm, they might break apart in the mixing process. Frozen are really better for this.

By: Brenda

Brenda — Thu, 04 Oct 2012 13:15:54 +0000

Would fresh raspberries work in this recipe?

By: Leslie

Leslie — Tue, 17 Jul 2012 04:01:28 +0000

I’ve made this recipe a half dozen times and I love it, but the last two times I’ve made it, they came out moldy looking. I asked Professor Google about it, and apparently raspberries have a substance called anthocyanin that can cause batter to turn blue or green if the batter is too alkaline.

I assumed I’d just put in the wrong amount of baking soda last time, so I was very careful this time, but they still came out moldy looking. I’d never had this problem before, so I don’t know what’s going on. The only variable I can think of is that I used egg beaters instead of eggs. Maybe there’s some alkaline ingredient in there. I guess it’s harmless, but it’s still off-putting.

By: Rebecca

Rebecca — Wed, 20 Jun 2012 18:08:50 +0000

Did you substitute blackberries or blueberries in the recipe? I sometimes find that the darker colors melt into the yellowish dough and cause a greenish tint. This is true for store bought baked goods too… Ever looked closely at blueberry bagels? They always look questionable to me!