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Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup white chocolate chips
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup fresh raspberries
1/2 cup white chocolate chips
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Carefully fold in the raspberries and white chocolate chips, being careful not to crush the berries.
Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick.
Cut the circle into 8 wedges and place them on the prepared baking sheet.
Bake for 18-20 minutes, or until the scones are golden brown on top.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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