White Chocolate Raspberry Scones

As you may know, I adore all things related to afternoon tea, including scones. And these may be my favorite scones ever. Yes, they are decadent, but they are worth it!

I used fresh raspberries in the recipe, which made the dough a bit stickier, but super moist once baked.

   

Ingredients

2 cups of all-purpose flour (plus additional flour when shaping the scones)

2/3 cup of sugar

1 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon of salt

8 tablespoons of unsalted butter, frozen

Approximately 15 fresh raspberries

Half a bag of white chocolate chips

1/2 cup sour cream

1 large egg

Directions

• Preheat oven to 400 degrees.
• In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a grater; use your fingers to work in butter (mixture should resemble coarse meal). Stir in white chocolate chips and then raspberries.
• In a small bowl, whisk sour cream and egg until smooth.
• Stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Divide the dough into two halves. Place one half on a lightly floured surface and pat into a circle about 3/4-inch thick. Use a sharp knife to cut into eight triangles; place on a cookie sheet about 1 inch apart. Repeat with the second half of the dough.
• Bake until golden, about 15 to 17 minutes.
• With remaining white chocolate chips, melt in a double boiler (or, do what I do, which is put water in a skillet and then a glass bowl in the skillet). Place melted chocolate into a pastry bag, with just the very tip of the bag cut off, and drizzle over the cooled scones.