White Chocolate Raspberry Scone

🧂 Ingredients

• 3 cups flour
• 1/2 cup sugar
• 6 tsp baking powder
• ½ tsp salt
• ¾ cup VERY cold butter cubed
• 170 grams white chocolate chunks
• 2 tbsp fresh lemon juice
• 2 tsp vanilla extract
• 1 whole milk or cream
• 1 1/2 cups frozen or fresh raspberries

Instructions

• 1 In a large bowl, cut the butter in with two knives or spoons.
• 2 Mix the flour, sugar, baking powder, and salt in a separate mixer.
• 3 Add in the cold butter until this mixture resembles a coarse meal. 
• 4 Transfer to a large bowl and toss in the white chocolate.
• 5 Mix together the lemon juice, vanilla extract, and milk in a separate bowl. 
• 6 Pour this over the surface of the dry mixture. Toss all together gently, only
  enough to form a dough ball.
• 7 When the flour is almost incorporated, add the frozen raspberries.
• 8 Frozen berries work best because they are less delicate and easier to
  incorporate into the scone dough. It is important that you work this dough as
  little as possible or the finished scones will be too dense and heavy.
• 9 Roll to 1-inch thickness and cut out scones with a cookie-cutter, cup, or knife
  and place on a parchment-lined baking sheet.
• 10 Make a glaze by brushing the tops of the scones with an egg wash of 1 egg beaten
  together with 1 tbsp water.
• 11 Sprinkle the tops with coarse sugar.
• 12 Bake at 375 degrees F for 25 minutes or until light golden brown. Time will vary
  depending on the size of your scone.
• 13 Remove from the oven and let cool on a cooling rack. Then simply cut, serve and
  enjoy with a latte or even better a London Flog tea! 

Nutrition Info