Raspberry White Chocolate Scones

Ingredients

• All-purpose flour (2 cups)
• Granulated sugar (1/4 cup)
• Baking powder (1 tablespoon)
• Salt (1/2 teaspoon)
• Unsalted butter (1/2 cup, cold and cubed)
• Heavy cream (1/2 cup)
• Egg (1 large)
• Vanilla extract (1 teaspoon)
• Fresh raspberries (1 cup)
• White chocolate chunks (1/2 cup)
• Coarse sugar (for sprinkling on top)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
6. Gently fold in the fresh raspberries and white chocolate chunks, taking care not to break the raspberries.
7. Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and place them onto the prepared baking sheet, leaving space between each scone.
9. Sprinkle the tops with coarse sugar for added texture and sweetness.
10. Bake for 18-20 minutes, or until the scones are golden brown on top.
11. Allow the scones to cool for a few minutes before serving. Enjoy them warm with a dollop of clotted cream or a drizzle of honey!