- 2 1/2 cups all-purpose flour
- 1/2 tsp of salt
- 1/4 cup of sugar
- 2 1/4 tsp baking powder
- 6 tbsp cold unsalted butter, cubed
- 2 large eggs
- 3/4 cup heavy cream, plus more for topping
- 2 tsps vanilla extract
- 1 cup raspberries
- 3/4 cup of white chocolate chips
- Sanding sugar (optional)
Preheat the oven to 400F. Line a baking sheet with parchment paper or a Silpat. In a medium bowl, whisk together the flour, salt, sugar and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture resembles wet sand.
In a seperate bowl, whisk together the heavy cream, eggs and vanilla. Add the wet ingredients into the bowl with the dry ingredients and stir the mixture several times then add the raspberries and chocolate chips, and mix until it forms into moist dough. (The raspberries will break apart slightly, but the less you stir the mixture, the more light and tender your scones will be. See Chefs not below)
Transfer the dough onto a generously floured work surface and gather it into an 8-inch circle that's about 3/4-inch thick. Cut the circle into 8 wedges. Space the scones out at least 2 inches apart on the lined baking sheet.
Brush cup the tops of the scones with heavy cream then sprinkle them with the sanding sugar. Bake the scones for about 20 minutes until pale golden and they're baked through. Remove from the oven and serve immediately.
The more smashed the raspberries are, the wetter the dough will be. If needed, sprinkle the top of the dough with flour while gathering it onto your work surface. Do not knead the dough, but rather loosely gather it. The less touching, the better!
Recipe adapted from Justataste.com
NOTE: This recipe is also in print on our Winter Events Calender on page 21.