WHITE CHOCOLATE RASPBERRY SCONES

WHITE CHOCOLATE RASPBERRY SCONES image

Yield 24 Scones

Number Of Ingredients 9

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3-1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups white chocolate bits or white baking morsels
2 cups chilled whipping cream
1/2 cup frozen raspberries
2 tablespoons butter, melted
Additional sugar

Steps:

1. Preheat oven to 375 degrees and lightly grease 2 baking sheets (I just use parchment paper). 2. In a large bowl, mix flour, 1/2 c sugar, baking powder and salt. 3. Stir in white chocolate chips and slowly add whipping cream, stirring in just enough to moisten ingredients (almost entire 2 c). 4. Turn out onto lightly floured surface. Add frozen raspberries and knead gently for about 2 or 3 minutes until a soft dough forms. 5. Pat dough into 4-1/2 by 16 inch rectangle about 1 to 1-1/2 inches high. 6. Divide into 12 smaller rectangles, each measuring 1-1/2 inches by 4 inches. Cut each rectangle diagonally, forming a total of 24 triangles. 7. Transfer to baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. 8. Bake 15 to 20 minutes until lightly browned.