This recipe has the perfect mix of texture and flavor. The tartness of the raspberry is paired perfectly with the sweetness of the white chocolate.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon table salt
5 tablespoons unsalted butter , chilled and cut into 1/4-inch pieces
1/2 cup raspberries
1/3 cup white chocolate chips
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.
4. Gently toss raspberries and white chocolate chips into mixture.
5. Stir in heavy cream with rubber spatula until dough begins to form, about 30 seconds.
6. Transfer dough and all dry, floury bits to countertop and gently knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Slightly flatten dough and cut scones into 8 wedges. Place wedges on baking sheet lined with parchment paper. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
7. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
I have also found that you can freeze these scones for several weeks and pull them out and bake the morning you wish to enjoy it. Simply follow the recipe through step 6 and freeze the scones. Once frozen store in a zip-lock freezer bag. They take a few more minutes to bake when frozen but taste just as good!