Orgasmic Chef

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Red Berry and White Chocolate Scones

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My good friend Lorraine from Not Quite Nigella sent me a message on Facebook a couple of days ago and said she had a recipe that she’d love to share with my readers while I’m getting back on my feet (literally).

EmiliyaI’ve had our good friends from Sofia, Bulgaria visiting us this week and I’ve been spending every minute catching up on all that’s happened since we saw each other in 2008.

They spend most of their time traveling. I was trying to count all the countries they’ve visited but I lost count at Easter Island, Tanzania, South Korea, Seychelles and Thailand. I have major envy.

hristoI met Hristo online when he was 19 and just learning how to make money online. He was a very quick learner. Now he’s married to his beautiful wife Emiliya.

They are off to the Great Barrier Reef in the next couple of days and then I’m back on the job!

——————-

Here’s Lorraine’s wonderful Red Berry and White Chocolate Scones. I want one now.

Inspiration can hit anywhere. It can be your imagination wishing up a dream meal scenario. It can come in daydreams, from walking around and seeing nature or it can come from the most unlikely of sources. Airline food? Yes really!

Red Berry and White Chocolate Scones

These red berry and white chocolate scones were inspired by of all things airline food. I know plane food gets a bad rap. And for the most part it deserves it although I’m just grateful for the diversion. But on my trip to Canada I flew a regional airline called Air North. The planes had a generous luggage allowance (double that of the national carrier for an international trip) and while I couldn’t understand a word they were saying on the plane’s inflight announcement the food on the plane ranged from good to excellent! Mainly because it tasted like food on the ground and that it hadn’t taken a 24 hour trip around the tarmac and in the freezing clouds before being served.

Red Berry and White Chocolate Scones

We were given warm toasted sandwiches on one leg and the flight attendants then proceeded to wheel the trolleys down the aisle for a second round. “Would you like cake service?” said one flight attendant. These are the sweetest words you will ever hear in the air. I nodded yes and they cut me a slice of strawberry and cream cake.

On the return leg I was given a breakfast scone. I usually prefer savouries in the morning and I was feeling out of sorts from the 4am rise so I shoved it aside but then hunger and boredom got the better of me and I tried some a corner of the scone. It was a cranberry and white chocolate scone and it was delicious! I spread it with butter and jam (just because life is better with butter and jam) and ate the entire thing chasing crumbs and all.

I had to recreate it at home and although cranberries are hard to get here I decided to make it a mix of cranberries and raspberries-both fruits had a succulent tartness that goes well with white chocolate. These scones are rich and they are buttery but they have a great balance of tart and sweet. The very original base for this recipe is from Maureen’s best fluffy, flakey, buttery biscuit recipe. When Maureen tells you that a recipe is the best ever, well it’s true.

So tell me Dear Reader, where do you get your inspiration from?

Red Berry and White Chocolate Scones

4.9 from 14 reviews
Red Berry and White Chocolate Scones
 
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A delightful mix of cranberries and raspberries that come together with white chocolate to make a very delicious breakfast.
Author:
Recipe type: Breakfast
Cuisine: Australian
Serves: 8
Ingredients
  • ¼ cup dried cranberries, rehydrated for 10 minutes in a bowl of hot water
  • 2 cups plain all purpose flour
  • 6 tablespoons caster or superfine sugar
  • 3.5 teaspoons baking powder
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 125g/4oz. butter, cold and cubed
  • ⅔ cup raspberries (frozen or fresh)
  • ½ cup white chocolate buds
  • ½ cup yogurt
  • ½ cup buttermilk
Instructions
  1. Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. In a food processor, blend the flour, sugar, baking powder, cream of tartar and salt until well mixed. Then add the butter and process until the mixture resembles fine crumbs. Add the cranberries, raspberries, white chocolate, yogurt and buttermilk together and mix by hand.

  2. Red Berry and White Chocolate Scones
  3. Step 2 - Shape into a ball and place on the prepared tray. Flatten out with the palms of your hand to until about an inch thick. Using a pastry scraper or a knife, cut into eight wedges. Bake in oven for 18 minutes or so, turning once halfway. Serve with butter and jam.

  4. Red Berry and White Chocolate Scones
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Thanks so much to Lorraine. Please visit her at NotQuiteNigella.com as well as Facebook, Twitter and Instagram.

 

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Comments

  1. Hi Maureen, I was so concerned when we hadn’t heard from you in a while and felt so helpless here in Sydney. So when you suggested a guest post I thought that the best one would have to be a scone recipe where you inspired the original recipe! xxx

    Reply

  3. Your trip sounds like a gastronomic dream! I think only in the very good old days of Air France I had a good meal while flying. Haven’t been in AF in 15 years so I have no idea if they kept their quality

    your scones are gorgeous!

    great to know you are still having fun with visitors, I guess it makes saying goodbye to your family members just a little less painful… (sigh)

    I am counting the days to fly to Brazil and see my Mom…. one month to go!

    Reply

  5. Why I have never been asked on a flight “Would you like cake service” I would pay extra to hear those sweet words! The scones look picture perfect, all those juicy and colorful berries look amazing! Enjoy your friends stay and make sure you eat good food and lots of cake 🙂

    Reply

  6. That’s so nice of Lorraine, she is really such a lovely person. I love the recipe she chose, it looks absolutely wonderful. But honestly, I’m having a hard time believing the thing about good airplane food, if it were anyone else saying it than Lorraine! As your temperatures are warming up, ours are cooling down and it seems as if yesterday was summer and today is chilly winter! We went from 40° C with high humidity last week to a cheeky 10°C with low humidity the last few days. I’m just not ready for winter yet. I hope you are continuing to mend and I look forward to seeing you in blogland.

    Reply

  8. Maureen, it’s good to hear you’re having FUN catching up with your friends. (7 years between visits is a lot of catching up to do!) How nice of Lorraine to fill in — enjoyed her airline food adventure (remind me to check out North Air) and now I want one of her scones, too! Take care.

    Reply

  9. Glad to hear you have friends visiting to cheer you a bit and another friend to offer you this delicious recipe for your blog. I love scones but rarely make them. These sound so divine I think I need to put them on my short list of ‘must haves.’

    I hope you continue to improve; please reach out if I can help.

    Reply

  12. Ah Maureen, they would delight any kitchen table. What a warm, tasty treat.
    And yes, I want to fly on that airline too :)) which one was it I wonder?
    Glad you are having so many wonderful guests to entertain your days.
    Must make these scones…xx

    Reply

  13. I’m glad your recovery is progressing. I’m sure you’re restless and want to be cooking again.

    Thank you for sharing the delicious looking scones from your friend.

    Reply

  14. I hope you’re having a good time with your friends. They certainly have travelled to a lot of the globe. I like the sound of this Canadian airline and it’s true, I’ve never been offered cake service! I do love how the berries bring a tartness to this scone and then there’s the wonderful sweetness from white chocolate. And the berries to give a beautiful colour to the scones. That’s very kind of Lorraine to put up a post for you xx

    Reply

  20. Very glad to hear you are starting to get back on your feet Maureen and enjoying time with your friends from Bulgaria. Lorraine, these scones look fantastic – I adore raspberries and they look divine in these scones xx

    Reply

  23. LOL Who would have ever thought airline food could be inspiring? Must say these scones may have me changing my tune…Thank you Nigella for the delectable recipe =)

    Wishing you ease and complete health and happiness Maureen <3 Maybe a scone or two would be the perfect cure!

    Reply

  24. I love that you got inspired by airplane food! I must say that has never, ever happened to me….ooo! Except for the one time I was bumped up to First Class and had the must luscious, tender, juicy flavorful steak. Apart from that, nope, never been inspired. 🙂

    Reply

  29. Such gorgeous and delightful scones! Thanks to Lorraine for sharing this luscious recipe 🙂 I hope you’re feeling better.

    Reply

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