Raspberry White Chocolate Scones

Breakfast Win!

Mom Points!

These are so easy, too.  And a switch up from everything Cranberry and orange right now.  I'm making these Chrsitmas morning:-)

Ingredients

2 cups unsifted, all purpose flour
1/3 cup sugar

6 tbs plus 1 tbs unsalted butter, divided

1 tsp salt
1 tsp baking powder
2/3 cup plus 3 tbs heavy whipping cream, divided
1 cup plus 1/2 cup white chocolate chips, divided

1/2 cup fresh or frozen, unsweetened raspberries *See note below

Preheat Oven to 425.

If you are using fresh raspberries, wash them well and cut each in half.  If you use frozen, put them into a colander and wash with cold water, then run water over them until the juice below them runs clear.  then lay them out on paper towels and pat them dry.  Set them aside.  If you skip this process, the scones will turn pink and may be too juicy, so they won't have the right consistency. 

Mix the flour, sugar, salt, and baking powder until combined.  In a food processor, or in a large bowl using a pastry cutter, add 6 tablespoons of butter and pulse until it looks like crumbs.  Add 2/3 cup whipping cream and 1 cup of white chocolate chips and mix until well combined.  Add the raspberries last and mix as little as possible.  If you were using a food processor, I would transfer the dough to a bowl and mix with a spoon to prevent the berries from falling apart. 

Roll dough onto a lightly floured surface and knead about 10 times.  Form the dough into a  1 inch thick circle and cut into eight pieces, like a pie.  

Arrange them on a baking sheet and brush with the remaining heavy cream.  Bake for 12-15 minutes or until the tops are golden brown.

In the meantime, on a double boiler, melt the remaining white chocolate with the remaining butter.  Whisk constantly to prevent sticking.  Drizzle over the scones after they are out of the oven.

Enjoy!