Ingredients

Main Dish

• 2 cups flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter , cold, unsalted, cubed
• 1/2 cup heavy cream , extra for brushing
• 1 egg , large
• 1 tsp vanilla extract
• 1/2 cup raspberries , fresh
• 1/2 cup white chocolate , chunks or chips

Instructions

Instructions

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, b.p., and salt.
3. Add the cold cubed butter to the dry ingredients, cutting it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring until just combined.
5. Gently fold in the raspberries and white chocolate chunks, being careful not to crush the berries too much.
6. Transfer the dough onto a floured surface and shape it into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 18-22 minutes or until the scones are golden and cooked through