3 cups flour (sifted)
1/2 cup plus 2 TBsp sugar (divided)
1 TBsp baking powder
1/2 tsp salt
3/4 cup (1 1/2cup) cold unsalted butter (cut into pieces)
3/4 cup plus 2 TBsp milk (divided)
1 egg (lightly beaten)
1 TBsp grated lemon zest
1 cup fresh raspberries (rinsed and dried)
1 1/2 cups Ghirardelli White Chocolate chips
How to make them:
Preheat oven to 375 degrees.
Line baking trays with parchment paper.
Sift together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
Cut in the butter until mixture resembles coarse crumbs.
Add 3/4 cup milk, egg, and lemon zest, stir until mixture forms a dough.
Stir in white chocolate chips, then raspberries.
Divided dough in half, on a floured surface, roll out dough carefully to about 1 inch thickness.
Using a cookie cutter cut out scones to desired shape.
Place scones on prepared baking tray.
Brush tops with remaining 2 TBsp milk, sprinkle each with remaining sugar.
Bake 20-25 minutes until golden brown and Enjoy!