White Chocolate Raspberry Scones

Raspberry White Chocolate Scones
Date// April 2023

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 18 (mini scones)

INGREDIENTS//
- 2 cups flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 8 Tbsp cold unsalted butter (diced)
- 1/2 cup heavy cream (plus a little extra for brushing tops of scones)
- 1 egg
- 1 tsp vanilla extract
- 6oz container raspberries (1.5 cups)
- 4 oz white baking chocolate (chopped)
- 2 oz white baking chocolate (for drizzle)

DIRECTIONS//
1. Preheat oven to 400 degrees.
2. In a medium bowl, mix flour, sugar, baking powder, salt.
3. Add cold butter cubes and use a pastry blender, a fork, or your fingertips to cut in the butter until the texture is like wet sand. Avoid using your palms as it will melt the butter to much.
4. Beat egg, cream, vanilla extract in a separate bowl. Pour into bowl and mix with flour mixture until just combined.
5. Dump the dough onto a lightly floured surface. Pat mixture into a long rectangle and put half the chocolate and raspberries on one side. Fold over. Shape again into a long rectangle and repeat.
6. Pat mixture into a 7in square. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on baking sheet.
7. Brush tops of scones with cream.
8. Bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones and tops are lightly golden at the edges. Cool on a wire rack.
9. Microwave 2oz of white baking chocolate in 15 second intervals until melted, stirring in between. Spoon into a plastic baggie and cut off small corner. Drizzle tops of scones with chocolate and let harden.
10. Serve