Ingredients:
3/4 cup fresh or frozen (do not thaw) raspberries
1/3 cup white chocolate chips
2 cups of flour
1/4 cup of granulated sugar
1 tablespoon of baking powder
1/2 teaspoon salt
1/2 stick of butter (cut into smaller 1/4 cubes)
3/4 cup of heavy whipping cream
2 eggs, (1 divided with egg whites reserved for glaze)
1 teaspoon vanilla extract
Preheat oven to Cooking Temperature: 375° Conventional Oven 350° Convection Oven
Blend dry ingredients in a medium sized bowl. Cut in butter with a pastry blender (or fork) until mixture resembles fine crumbs. In a separate bowl, whisk heavy whipping cream with one egg, one egg yolk, and vanilla extract until blended and then pour into dry mixture.
Stir with fork until just combined, then add raspberries and white chocolate chips. Kneed lightly on a floured surface to bring everything together (don't over handle the dough). Form into a 10" round and cut into six wedges. Place scones on greased baking sheet with approx. 2" of space in between.
Whisk reserved egg white until frothy (bubbly). With pastry brush spread thin layer of egg white over scones. Sprinkle coarse sugar on top.
Store in air tight container without scones touching. Or eat immediately, but slowly so you don't choke.
Enjoy!
- Christine
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