My family’s favorite flavor combination is white chocolate and raspberry. You could swap out the white chocolate chips and jammy raspberry bits with whatever add-ins you prefer. It would also be delicious with dried cranberries and walnuts, chocolate chips, or lemon zest with lemon crumbles.
Ingredients
Instructions
- Preheat to 400℉. Line a baking sheet with parchment paper.
- Whisk the cream, egg and milk powder in a liquid measuring cup.
- Pulse the flour, sugar, baking powder and salt in a food processor until combined.
- Add the butter and pulse until it turns into pea-size pieces. Transfer to a large bowl.
- Mix in the white chocolate chips and raspberry jammy bits.
- Make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
- Brush the tops with cream and sprinkle with sparkling sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
