Use and Care Manual
56
Directions:
1. Whisk together our, sugar, baking powder, and salt in a large mixing bowl.
2. Cut in butter, then stir in white chocolate chips; set aside.
3. In a small bowl, whisk together milk, cream, eggs, almond extract, and vanilla extract.
4. Add wet ingredients to the our mixture and gently stir until combined.
5. Carefully fold in the raspberries.
6. Divide dough in half.
7. On a oured countertop, roll out dough portion into 2 separate 8-inch circles,
1½-inch thick.
8. Cut each dough circle into 8 wedges.
9. Place wedges directly in the NuWave Brio Basket, then add the Reversible Rack and
place the more wedges on the rack. Be sure not to overcrowd.
10. Bake at 375°F for 15-20 minutes, or until lightly browned.
11. Remove scones and drizzle with melted white chocolate, if desired.
12. Repeat baking process with remaining scones.
Ingredients:
4 cups our
⅔ cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 cup cold butter
1 cup white chocolate chips
¾ cup milk
½ cup cream
2 eggs
1½ teaspoons almond extract
1 teaspoon vanilla extract
2 cups fresh raspberries
½ cup melted white chocolate
Yields: 16 scones