Raspberry and White Chocolate Scones with Clotted Cream and Jam

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup white chocolate chips

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add cold butter to dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
5. Pour wet ingredients into dry ingredients and stir until dough comes together.
6. Gently fold in fresh raspberries and white chocolate chips.
7. Turn dough out onto a floured surface and gently knead a few times until it comes together.
8. Pat dough into a circle that is about 1 inch thick.
9. Use a biscuit cutter or the rim of a glass to cut out scones. Gather scraps, re-form dough, and cut out additional scones.
10. Place scones on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
11. Allow scones to cool on a wire rack for 5 minutes before serving with clotted cream and jam.

Notes

• Scones are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days.
• If you don't have heavy cream, you can substitute with half-and-half or a mixture of milk and melted butter.
• To make clotted cream, whip heavy cream until soft peaks form. Add granulated sugar and continue whipping until stiff peaks form.