White Chocolate Raspberry Scones

I want you to know I like you.  Like really I do. I so appreciate everyone who reads and follows and leaves sweet comments or lets me know they've tried my recipe.  It feels good to be able to share something I am so passionate about.

I love these white chocolate raspberry scones and hope you can consider them a big (super late!) Valentine's THANK YOU from me for being part of my life.

(Yes, they turn out looking like freaky alien brains, but hopefully you can overlook this because they are super delicious and only taste a TINY bit like freaky alien brain.)

Raspberry White Chocolate Scones

Recipe from Betty Crocker Cookbook

-1 3/4 cups flour
-3 Tbsp sugar
-2 1/2 tsp baking powder
-1/2 tsp salt
-1/3 cup firm butter
-1 large egg, beaten
-1/2 tsp pure almond extrac
-1/2 cup heavy whipping cream
-3/4 cup frozen raspberries (do not thaw!)
-2/3 cup white chocolate chips

Heat oven to 400 degrees.

In a large bowl, mix flour, sugar, baking powder and salt.  Cut in butter using a pastry blender until mixture looks like fine crumbs.  Stir in beaten egg, almond extract, and whipping cream.  Gently fold in frozen raspberries and white chocolate chips.  (As the raspberries thaw they will turn your dough pinkish blue and it looks really ugly! To avoid this, use thoroughly frozen raspberries, do not overmix, and work quickly.  Avoid the temptation to break your raspberries into pieces.)

Place dough on surface sprayed with Pam.  Gently press into an 8-inch circle.  Use a pizza cutter to cut like a pizza into 8 triangular wedges.  Move each wedge to a baking sheet.  Brush with additional whipping cream and a sprinkle of sugar granules if desired.  Bake 18 to 23 minutes.

If you'd like to make heart shapes instead, pat dough into 8 inch circle, then use a heart cutter to cut out pieces of dough and place on baking tray.  Adjust your baking time if needed.  My hearts took about 12 minutes.