Raspberry White Chocolate Scones
Ingredients
- 2½ cups all-purpose flour
- ¼ cup grandulated sugar
- 1 tbsp baking powder
- ¾ tsp salt
- 1 large egg
- 1 cup heavy whipping cream
- ½ cup unsalted butter cut into small cubes
- ½ cup white chocolate chips
- ½ cup fresh raspberries
Instructions
- In a large bowl combine the flour, sugar, baking powder, and salt. Whisk together and set aside.
- In another bowl combine half of the heavy whipping cream and the egg. Whisk together. Set aside.
- In the large bowl with the flour mixture, add in the butter that has been chilling in the coldest part of the refrigerator. Cut the butter into the flour mixture with a pastry cutter or with some knives. Cut the butter into the flour until the butter is in pea sized pieces.
- Pour the egg and cream mixture into the flour mixture. Fold into itself with a rubber spatula until the dough begins to form.
- Add in the rest of the heavy whipping cream one tablespoon at a time until a dough ball begins to form.
- Add in the white chocolate chips and the fresh raspberries and using your hands, kneed the dough together in the bowl until a ball forms. Don't handle too long because the butter will begin to melt.
- Flour the counter top and place the dough on top. Roll out into a circle that is approximately ½-¾ inch thick. Cut into triangles and place on a baking sheet lined with a silicone mat or parchment paper.
- Bake in a 425°F oven for 8 minutes and then 1 minute at a time until the edges begin to brown. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 65mgSodium: 273mgPotassium: 80mgFiber: 1gSugar: 9gVitamin A: 554IUVitamin C: 1mgCalcium: 96mgIron: 1mg
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