Raspberry White Chocolate Scones

Recipe by The View From the Great Island

These berrylicious Raspberry White Chocolate Scones have the uncanny ability to brighten anyone's morning. Pop a couple of these pretty bakery style scones on a tray with a great cup of coffee and some fresh debi lilly design™ flowers and you've got the makings for one epic breakfast in bed!

Ingredients

• 1¼ cups fresh raspberries, rinsed and dried well
• ½ cup granulated sugar
• 2¼ cups all purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 8 tbsp unsalted cold butter
• ½ cup cold buttermilk
• ½ cup white chocolate chips
• glaze
• 1½ cups confectioners sugar (sifted)
• seeds of a vanilla bean (or 1/2 tsp vanilla extract)
• milk, half and half, or cream for thinning

Method

1. Set oven to 375F. Line a baking sheet with parchment paper and set aside.
2. Add the flour, sugar, baking powder, and salt to the processor and pulse to combine.
3. Drop in the pieces of cold butter and pulse about 20-25 times until the mixture resembles coarse crumbs. Add the berries and white chocolate and pulse a few times to break them up, but don't go too far, you want them chunky, not pureed.
4. Remove the mixture to a large mixing bowl and add in the buttermilk and mix gently with a large spoon until the dough just comes together, it will be crumbly. If it is very dry, drizzle in a little more buttermilk.
5. Turn the mixture onto a floured surface and knead a few times with floured hands until the dough is one piece, without a lot of dry flour left. Pat it out into a rectangular shape and use a 3-inch biscuit cutter to cut our the scones. You can also cut the dough into squares if you prefer.
6. Put the scones in the freezer for 1/2 hour.
7. Arrange the scones 2 inches apart on the lined baking sheet and bake for about 20 minutes, until just starting to turn golden. Don't over bake.
8. Let cool before glazing with the vanilla bean glaze.
9. To make the glaze, whisk together the sifted sugar, vanilla bean seeds, and enough milk, half and half , or cream to make a spoonable glaze..

View the recipe instructions at The View From the Great Island