Raspberry White Chocolate Scones: A Sweet and Savory Delight

Scones, a delectable treat originating from Scotland, have become a beloved breakfast and afternoon tea staple worldwide. Raspberry white chocolate scones elevate this classic pastry to new heights, combining the tartness of raspberries with the creamy sweetness of white chocolate.

Ingredients:

* 2 cups all-purpose flour, plus more for dusting
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
* 1 large egg
* 1/2 cup heavy cream
* 1/2 cup fresh or frozen raspberries
* 1/2 cup chopped white chocolate

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cut in butter: Add the cold butter pieces to the dry ingredients and use your fingers or a pastry cutter to work them in until the mixture resembles coarse crumbs.
4. Whisk wet ingredients: In a separate bowl, whisk together the egg and heavy cream.
5. Add wet to dry: Gradually add the wet ingredients to the dry ingredients, mixing until a dough just comes together. Do not overmix.
6. Fold in raspberries and chocolate: Gently fold in the raspberries and chopped white chocolate.
7. Shape scones: Turn the dough out onto a lightly floured surface and pat it into a 9-inch (23-cm) circle. Cut into 8 wedges.
8. Transfer to baking sheet: Place the scones on the prepared baking sheet and brush the tops with a little milk or beaten egg.
9. Bake: Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Serve: Serve warm with your favorite jam, clotted cream, or butter.

Tips:

* To ensure flaky scones, keep the butter and dough as cold as possible during preparation.
* If you don't have fresh raspberries, frozen ones can be used. Just thaw them slightly before adding to the dough.
* You can substitute dark or semi-sweet chocolate for the white chocolate if desired.
* For a sweeter scone, add an extra 1/4 cup of sugar to the dry ingredients.
* To make ahead, bake the scones according to the instructions and let cool completely. Freeze for up to 3 months. To reheat, thaw at room temperature or wrap in foil and warm in a preheated oven at 350°F (175°C) for 10-15 minutes.