1/2 cup heavy cream plus a little extra for brushing the tops of the scones
1 egg
1 tsp vanilla extract
6ozcontainer raspberriesabout 1.5 cups
4ozwhite baking chocolatechopped
2ozwhite baking chocolatefor drizzling
Instructions
Preheat oven to 400 degrees.
In a medium bowl, mix flour, sugar, baking powder, salt.
Add cold butter cubes and use a pastry blender, a fork, or your fingertips to cut in the butter until it has the texture of wet sand. (or use a large metal whisk like a potato masher. ) Avoid using the palms of your hand too much so the butter stays cold.
Beat egg, cream, vanilla extract in a separate bowl. Pour into bowl and mix with flour mixture until just combined.
Dump the dough onto a lightly floured surface. Pat mixture into a long rectangle and put half the chocolate and raspberries on one side. Fold over. Shape again into a long rectangle and repeat.
Pat mixture into a 7 inch square. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on a baking sheet.
Brush the tops of the scones with cream.
Bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones and tops are lightly golden at the edges. Cool on a wire rack.
Microwave 2 oz. white baking chocolate in 15-second increments until melted, stirring in between. (chocolate can be melted while retaining its shape, so stirring is necessary!) Spoon into a plastic baggie and cut off a small corner. Drizzle tops of scones with chocolate. Let harden.