White Chocolate Raspberry Scones

White Chocolate Raspberry Scones

White Chocolate & Raspberry together in a soft, moist, delicious little Scone!

Your coffee has never been happier.

(makes 16 small scones)

• 2 cups all purpose flour
• 2 TBSPs sugar
• 1 TBSP baking powder
• 1/2 tsp Kosher salt
• 6 TBSPs cold unsalted butter, diced
• 1 small box of instant vanilla pudding mix
• 1 large egg
• 1/2 cup whole milk*
• 1 1/2 cup frozen raspberries
• 1/2 cup white chocolate chips, plus more for drizzling

1. Preheat your oven to 425 degrees.
2. Whisk together the flour, sugar, baking powder, and salt.
3. Cut in the butter until the dough is crumbly. {Dorothy recommends using two butter knives if you don’t have a pastry blender. I’ve done it both ways, and I suggest buying a pastry blender. They aren’t super expensive, and you are going to want to make scones all the time after these!}
4. Gently stir in the pudding mix, white chocolate chips, and the raspberries (straight from the freezer).
5. Make a small well in the center of the mixture, and add the egg and the milk. Stir until just combined. Then finish bringing the dough together with your hands.
6. Pour the dough out onto a large cutting board (you are going to have to smoosh it together, it will be pretty crumbly, but that’s okay). Divide the dough in two, and make two small rounds. Then slice each round into 8 equal pieces for a total of 16 small scones.
7. Bake on parchment paper or a Silpat for 11 minutes or until the bottom edges of the scones are golden brown. Note: Make sure you bake in the middle of the oven so that the scones cook evenly.
8. Optional: Once scones are cooled, drizzle with melted white chocolate.