Raspberry White Chocolate Scones
Preheat over to 425 F.
2 cups all-purpose flour
¼ cup sugar
4 tsp baking powder
½ tsp kosher salt
½ cup white chocolate
½ cup cold butter, cubed
1 c whole milk
1/3 pint fresh raspberries or approximately 1 cup frozen.
Coarse sugar for the top.
Milk for brushing.
Mix dry ingredients together. Cut in the butter until “pea” size. Add the white chocolate, stir again. Gently stir in the fresh or frozen berries and the milk. Stir only until it comes together.
Turn out onto a floured board and gently bring together to form a ball. Flatten into a disc about 1/2” high, and about 6-7” across and slice like a pizza into 8 pieces.
Place on a parchment-lined baking sheet not touching, and brush lightly with milk. Sprinkle generously with coarse sugar.
Bake for 20 minutes or until golden.
Allow to cool to a warm, and serve with butter and or fresh preserves.