Raspberry White Chocolate Scones A Proper Crumbly Treat

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You can also pulse in a food processor.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix!
6. Gently fold in the raspberries and white chocolate chips.
7. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick disc.
8. Use a sharp knife or a biscuit cutter to cut out scones. Try to make clean, vertical cuts and avoid twisting the cutter.
9. Place the scones on the prepared baking sheet and chill in the refrigerator for at least 30 minutes.
10. Brush the tops of the scones with egg wash before baking.
11. Bake for 18-22 minutes, or until golden brown.
12. Transfer the scones to a wire rack to cool slightly before serving.