Raspberry & White Chocolate Scones Recipe

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold butter to the bowl and cut it into the dry ingredients using a pastry cutter or your fingertips until it resembles coarse crumbs.

Gently fold in the raspberries and white chocolate chunks.

In a separate bowl, whisk together the milk and vanilla extract. Gradually add the milk mixture to the dry ingredients, stirring until just combined.

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.

Cut the dough into 8 equal wedges and place them onto the prepared baking sheet.

Bake for 18-20 minutes until golden brown.

Allow the scones to cool on a wire rack before serving.