This delicious combination of tart raspberries and sweet white chocolate will satisfy your cravings. They can be savored as a sweet treat for dessert, and remain flavorful when warmed up for breakfast!

Ingredients:

2 ½ cups all purpose flour

¼ cup granulated sugar

1 tbsp baking powder

1 tsp salt

8 tbsp unsalted butter (cold, cut into ½ cubes)

1 egg

1 cup heavy cream

1 tsp vanilla extract

½ cup white chocolate chips

½ cup fresh raspberries

Instructions:

• Preheat your oven to 425°F.
• Combine flour, sugar, baking powder, and salt in a large bowl and mix. 
• Cut in butter using a pastry blender or fork until it becomes coarse and crumbly.
• In a small bowl, whisk together egg, vanilla extract, and ½ cup of heavy cream. 
• Mix egg mixture into flour, adding extra heavy cream as needed to get the dough to just stick together.
• Add white chocolate chips and raspberries and combine. I find it easiest to use my hands. The raspberries will break apart—that’s okay!
• Shape the dough into two round circles, about ½ to ¾ inch high. Cut into 6 triangles. 
• Place on a non-stick baking sheet, or one lined with parchment paper.
• Bake for 10-12 minutes until lightly browned on top.
• For presentation, drizzle melted white chocolate onto the cool scones!

This piece also appears in our February 2022 print edition.