Raspberry & White Chocolate Scones

Here's a little insight into my world.  I spend all day here:
Surrounded by fake flower pens, a Lego Sears Tower to remind me of the greatest city in the world, an uber-geeky Stormtropper bobblehead, and a field of Post-It notes.  Along with my all-important breakfast stash of Special K protein bars and oatmeal that taste like cookies. Not shown- my old lady multivitamins. It's just real life.
But no matter how wonderful Mr. Quaker is (which I originally typed as 'quacker'. No, the oatmeal man is not a duck...), sometimes a girl just needs a change. 
Enter the awesome world of scones.  Light crumbly sweet biscuits shoved full of raspberries and spotted with white chocolate chips.  Perfect with a tall cool glass of milk or a creamy vanilla latte.  This week, I breakfast like one classy broad.

Adapted from this recipe

What You'll Need
  • 1 ½ cups Flour
  • ½ cup Sugar
  • 2 ¼ tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp Salt
  • 6 Tbsp Butter, cold
  • 1 Egg Yolk
  • 1 tsp Vanilla
  • ¼ cup + 2 Tbsp Milk
  • ¾ cup Frozen Raspberries (keep in freezer until last minute)
  • ½ cup White Chocolate Chips
What To Do:
  1. Preheat oven to 425F and prepare a 9-in cake pan with cooking spray
  2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  Cut in cold butter (I used my hand) until it’s fully combined and the mixture looks coarse.
  3. In another bowl, combine egg yolk, vanilla and milk. Add to flour mixture and mix until fully combined.  It will take a little and it may appear as though there isn’t enough liquid, but keep working with it.  Fold in raspberries and chips. Again, it will take some elbow grease to get them ‘in there’.
  4. Turn out onto a floured surface and knead a few times, further incorporating the raspberries and white chocolate. Note: the raspberries will start to break down/melt a bit, potentially leaving a pink stain. Scrub the counter/cutting board with baking soda and water and it should come up.  Form the dough into a circle slightly smaller than the cake pan about 1 – 1 ½ inches thick.  Cut into 8 segments.
  5. Transfer segments to cake pan and bake for 20 minutes.  

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