Raspberry White Chocolate Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, cold, cubed
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 1 1/2 cups frozen raspberries
• 1/2 cup white chocolate chips
• heavy cream for finishing
• white sparkling sugar for finishing

Instructions

1. 1

   Preheat the oven to 325°F for convection or 350°F for conventional. Line a baking sheet with parchment paper.

2. 2

   In a stand mixer bowl, combine flour, sugar, salt, and baking powder. Mix on low to distribute. Add cold cubed butter and mix on low until the mixture resembles wet sand.

3. 3

   In a separate bowl, whisk together vanilla, eggs, and heavy cream until smooth. With the mixer on low, slowly pour in the cream mixture, mixing until just incorporated.

4. 4

   Turn the dough onto a clean surface. Gently fold in white chocolate chips and frozen raspberries until well combined.

5. 5

   For uniform scones, roll or press the dough into a 6-inch square, about ½ inch thick. Cut into four 3-inch squares, then diagonally into 8 triangles. For rustic scones, press into a circle and cut into 12 triangles. Place on the prepared baking sheet, spacing them about 2 inches apart.

6. 6

   Brush the scones with heavy cream and generously sprinkle with white sparkling sugar. Bake immediately without refrigerating.

7. 7

   Bake for 18 to 20 minutes until edges are dry and centers feel slightly resistant when pressed.

8. 8

   Cool completely on the baking sheet.