Raspberry White Chocolate Scones

Whenever I make these, I think of my sister-in-law Sara as I got this recipe from her. It's a copycat recipe for scones sold at a famous bread store that shall remain nameless. They are amazing. The first time I made them, they didn't turn out as well. Yesterday, when I made them again to take to the bishop for our meet-n-greet, they turned out amazing. They are good for breakfast, snack, dessert... I can pretty much eat them at any time of the day. Yummy!

Raspberry White Chocolate Scones

Makes: about 18-24, depending on size of scones

3 sticks butter

2 c. brown sugar

6 c. flour

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. baking powder

1 egg, beaten

1 c. buttermilk (may need a little more)

2 c. white chocolate chips

2 c. FROZEN raspberries

Glaze:

powdered sugar

lemon juice

half-and-half or milk

1. Heat oven to 305 degrees (yes..three zero five degrees).

2. Feather together first 6 ingredients with pastry cutter. Make well in dough and add beaten egg and buttermilk. Mix by hand. Add white chocolate chips and mix in by hand. Add raspberries and gently fold in by hand.

3. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes.

3. If desired, make glaze using powdered sugar, lemon juice and milk (or half-and-half) and brush over tops of scones.

My Tips:

- Try this with other frozen fruits. I've done blueberries before, which was also good.