This recipe has been requested by many of my friends. I usually double this recipe and it makes 12 individual scones. I've also made it in single batches and form circles and score it into pie shapes. It's really an individual choice. I make these for Extreme Outreach Coffee House and for them it's a double batch and individual round scones. They taste delicious either way!
The secret is in not overkneading the dough.
Single:
2 cups unsifted regular flour
1 tbsp baking powder
2 tbsp sugar
1/2 cup butter
2 eggs, beaten
1/3 cup whipping cream
4 oz. white chocolate chips
3/4 cup frozen raspberries
2 tsp sugar for sprinkling on top of scones
Preheat oven to 375 degrees F with a shelf in the middle.
Combine the flour, baking, sugar and salt.
Cut in the butter until the mixture resembles fine crumbs.
In separate bowl, lightly beat the egg and cream.
Pour eggs and cream into the dry ingredients, reserving 1 tbsp for brushing on top of scones.
Knead lightly just until the dough sticks together.
Divide the dough in two parts.
Roll or pat each part out to make a circle about 6 inches in diameter and 1 inch thick.
Cut each circle into even quarters or sixths.
Arrange on an ungreased baking sheet (I use parchment paper) about 1 inch apart.
Brush the tops with the reserved egg/cream mixture.
Sprinkle with sugar.
Bake for 20 mins or until golden brown.
Serve immediately.
#whitechocolateraspberryscones
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