Raspberry & White Chocolate Scones

     Today, I ventured away from my go to baked breakfast item, muffins, and opted to revisit an old recipe I made a long time ago!  They turned out better than I remembered and Liam absolutely LOVED them as well!

Ingredients:

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!