Recipe

Make Scones

1. Preheat oven to 325F and line baking sheet with parchment paper.
2. Cut butter into 1″ cubes and place on plate in freezer or fridge for about 10 minutes to get really cold.
3. In bowl, combine flour, sugar, baking powder, baking soda and salt. Chop white chocolate and set aside. In separate bowl, whisk cream and 2 eggs to combine.
4. Using your hands, work cold butter into dry ingredients until it has texture of coarse meal, being careful not to overmix.
5. Pour cream mixture into dry ingredients and gently stir together, until just combined.
6. Add chopped chocolate and frozen raspberries, and gently fold into dough to distribute them evenly. If dough is too wet, adjust texture by dusting a little flour over surface to achieve the right consistency. You should be able to move and pick up dough without it sticking to your fingers or the work surface.
7. Flour work surface and roll out dough into 9″ square, adding a bit more flour if needed to keep it from sticking. Cut square into 9 equal pieces. Place pieces on lined baking sheet and refrigerate for 10 minutes to chill dough.
8. To make egg wash, whisk together remaining egg and milk. Once scones have chilled, lightly brush them with egg wash, then bake for 18 to 20 minutes, or until they’re a light golden colour. Before serving, you can dust the tops with icing sugar to add sweetness, if you like.

Note: The key to perfect scones is to start with cold butter and not overwork the dough. If the butter becomes warm, place the flour-and-butter mixture in the fridge for 20 minutes, until it’s cold again. Cold butter creates air pockets as the dough bakes, resulting in a flakier pastry.