Raspberry White Chocolate Scones
This recipe makes about 18 scones.
  • 3 cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ cup butter, cold
  • 1 egg
  • 1 cup milk
  • ½ cup white chocolate chips
  • 1 cup raspberries
  • ¼ cup icing sugar
  • ½ tablespoon water
  1. Preheat oven to 400F.
  2. Grease two baking sheets with non-stick cooking spray.
  3. In a large bowl, combine flour, sugar, baking powder and salt.
  4. Cut in the butter while it’s cold. Keep cutting in the butter until your flour mixture looks crumbly.
  5. Crack the egg in the cup of milk and whisk well to mix.
  6. Pour milk mixture into the flour mixture and stir well to combine.
  7. Add in the white chocolate chips and raspberries and stir until well mixed.
  8. Place dough on a lightly floured surface and knead for about a minute.
  9. Drop by approximately ½ cup sizes onto greased cookie sheets. Make sure you space the scones out by about two inches each because they will grow.
  10. Bake for 15 minutes or until golden brown.
  11. In a small pourable container (like a measuring cup with a spout), combine the icing sugar and water. Stir until the icing sugar is dissolved. Drizzle this over baked scones. Store in an airtight container in the fridge.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/raspberry-white-chocolate-scones/