White Chocolate Raspberry Scones

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large mixing bowl sift together the flour, sugar, baking powder, and salt. Place in the freezer for 10 minutes. Keeping all your ingredients cold will help to produce a fluffy, thick, and buttery scone. Using a pastry cutter cut the butter into the dry ingredients until the mixture resembles coarse sand. If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.

Add the Greek yogurt, 5 tablespoons of heavy cream, and the vanilla to the mixing bowl and use a fork to stir everything together until just mixed. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together. Fold in the frozen raspberries and white chocolate until just combined. Be sure to not over mix or overwork your dough.

Turn the dough out onto a clean work surface coated in flour. Pat the dough into a 9 inch circle. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness. We prefer to just shape this dough with our hands as a rolling pin can squash your berries. Using a sharp knife cut the circle into 8 wedges. Place the wedges on your prepared baking sheet two inches apart.

Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean.

Allow to cool. While the scones cool, make the icing. Combine all all the ingredients for the icing in a small bowl and whisk together until smooth. Drizzle over the scones.

Enjoy with butter and tea! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!