Raspberry White Chocolate Scones

These delicious scones are filled with juicy raspberries and chunks of white chocolate.

Ingredients - Serves 8

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Gently fold in the raspberries and white chocolate chunks.
Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
Cut the dough into 8 wedges and place them onto the prepared baking sheet.
Bake for 18-20 minutes, or until the scones are golden brown.
Allow the scones to cool for a few minutes before serving. Enjoy!