White Chocolate and Raspberry Scones

We have a keeper: You know this recipe is a keeper when Hubby says he would purposely go to a pastry shop to buy these scones. They are buttery and melt in your mouth. I never liked scones because all the ones I have tried were hard and dry. I'm also not a fan of cooked fruits.  There is something about the texture of cooked fruits that I don't enjoy.  Somehow I too enjoyed these scones.  The trick is to not over mix and to grate frozen butter.  Special thanks to Mini Me for bringing these scones into my life!

Ingredients:

250g    all purpose flour
66g      sugar (reserve 1 tsp sugar for end)
1 tsp     baking powder
1/4 tsp  baking soda
1/2 tsp  salt
115g     unsalted butter, frozen
120g    sour cream
1 large  egg
80g       chopped white chocolate

60g       frozen raspberries (or blueberries)

Method:

Preheat oven to 400F (375F convection)

In a medium sized bowl combine flour, sugar, baking powder, baking soda and salt.  Grate butter into flour mixture.  Use a fork to mix in the butter.  Add in the white chocolate.

Whisk together sour cream and egg.

Using a fork stir / fold sour cream mixture into flour mixture to distribute sour cream. Use your fork to press the dough against the side of the bowl until there are no more flour clumps.  Add in the raspberries, quickly toss in just until distributed and empty bowl on a lightly floured surface.  Gather dough together with your hands and pat down to form a 7 to 8 inch circle.  Sprinkle with reserved 1 tsp of sugar.  Cut into 8 pieces and place on a parchment lined cookie sheet, 1 inch apart.

Bake until golden brown about 15 - 17 minutes.

Tips:

- Freeze the unbaked scones.  The unbaked scones can be frozen and you take out to bake only as many as you want.  This way you can have freshly baked scones whenever you want!  Bake temp and time is about the same.

- Take the frozen fruits out just before incorporating into the dough.  If they thaw or get too soft before adding to the dough they will get mooshed into

- pre-grated frozen butter is something I sometimes keep in my freezer (space permitting) so that I can make scones whenever I have a craving!