White Chocolate Raspberry Scones
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2 1/2 cups
All Purpose Flour
1/4 cup
Sugar
1 tablespoon
Baking Powder
3/4 teaspoon
Salt
2 1/2 cups
All Purpose Flour
1/4 cup
Sugar
1 tablespoon
Baking Powder
3/4 teaspoon
Salt
8 tablespoons, cut into cubes and very cold
Unsalted Butter
1
Egg
1 cup (more or less)
Heavy Cream
1/2 cup
White Chocolate Chips
1/2 cup
Raspberries
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Combine flour, sugar, baking powder, and salt in a large bowl. Mix well.
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Add pieces of butter.
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Cut butter into the flour with a pastry blender or fork until it resembles crumbs.
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Whisk together the egg and 1/2 cup of cream. Add to flour, adding extra cream until dough forms.
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Add white chocolate chips.
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Add raspberries.
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Gently combine. It’s okay if some raspberries break.
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Shape dough into 2 disks about 1/2 to 3/4-inch high.
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Cut each disk into 6 triangles. Place on a baking sheet.
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Bake at 425F for 10-12 minutes or until lightly browned on top. Enjoy!
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