Raspberry and White Chocolate Scones

Recipe of the Month – June

Raspberry and White Chocolate Scones


1/2lb. Grated Butter

1c. Milk

1c. Sour Cream

4c. All Purpose Flour

1c. Sugar

4tsp. Baking Powder

2tsp. Lemon Zest

1tsp. Salt

1/2tsp. Baking Soda

12oz. White Chocolate Chips

4-5c. Frozen Raspberries

Note: Mix the flour, sugar, lemon zest, salt and baking powder together in a large bow. Mix the milk and sour cream together, set aside. Rub chilled butter into flour mix. Add sour cream mixture and mix by hand. Pull about ¼ of dough onto flowered work bench. Roll out into squares approx. 1/2 inch thick. Fold onto its self in four’s until a long rectangle. Roll out again 1/2 inch thick square. Sprinkle evenly with the frozen raspberries and white chocolate. Gently press into the dough. Fold in in four’s again and slightly flatten. Cut into triangles. Check out this video for a demo!