• 1 large egg, cold
  • 1/2 Cup cold heavy cream, plus more for brushing on tops of scones
  • 1/4 Cup cold sour cream
  • 2 Teaspoons pure vanilla extract
  • 2 Cups all-purpose flour
  • 1/2 Cup whole wheat flour (or substitute more AP flour)
  • 1/4 Cup granulated sugar
  • 1 Tbsp. baking powder
  • 3/4 Tsp. kosher salt
  • 6 Tablespoons unsalted butter, cut into small cubes and chilled
  • 1 Package (6 ounces) Driscoll’s Raspberries, chopped
  • 1/4 Cup white chocolate, chopped
  • Coarse sugar, for sprinkling
  1. CRACK 1 egg into a medium bowl.
  2. WHISK egg.
  3. ADD 1/2 cup heavy cream, 1/4 cup sour cream, and 1 ½ teaspoon vanilla.
  4. WHISK again to combine ingredients.
  5. SET ASIDE egg mixture.
  6. PLACE 2 ½ cups flour into a medium bowl.
  7. ADD 1/4 cup sugar, 1 tablespoon baking powder, and 3/4 teaspoon salt.
  8. WHISK flour mixture to combine ingredients.
  9. CUT butter into flour mixture using a pastry cutter or fingers to get varying sizes of butter pieces ranging from pea-sized to nickel-shaped.
  10. POUR egg mixture over flour mixture.
  11. FOLD mixture gently with a fork or silicone spatula until combined and ADD one more teaspoon cold cream if dough does not hold together.
  12. SPRINKLE countertop lightly with flour.
  13. TURN OUT dough onto countertop.
  14. KNEAD dough 1-3 times to bring it together.
  15. SPRINKLE rolling pin lightly with flour.
  16. ROLL OUT dough to a 12-inch by 12-inch square and SPRINKLE pin and dough lightly with flour as needed to avoid sticking.
  17. SLIDE a lightly floured spatula under dough to release it from countertop.
  18. FOLD dough in thirds like a letter.
  19. FOLD dough in thirds again to make a 4-inch square.
  20. CHILL dough in freezer 10 minutes.
  21. LINE a large baking sheet with parchment paper or silicone mat.
  22. SPRINKLE countertop lightly with flour.
  23. RETURN dough to countertop.
  24. ROLL dough again to a 12-inch by 12-inch square.
  25. SLIDE a lightly floured spatula under dough to release it from countertop.
  26. SPRINKLE 1 package chopped raspberries onto dough.
  27. SPRINKLE 1/4 cup white chocolate onto dough.
  28. ROLL UP dough up like a jelly roll.
  29. TURN dough so seam side is down and PAT gently into a 12-inch by 4-inch rectangle.
  30. CUT dough into 4 equal pieces using a sharp knife and CHILL in freezer 5-10 minutes if it’s too soft or too sticky to cut.
  31. CUT each piece diagonally to create eight triangular scones and CHILL in freezer 5-10 minutes if it’s too soft or too sticky to cut.
  32. TRANSFER scones to prepared baking sheet.
  33. ADJUST oven rack to center of oven.
  34. PREHEAT oven to 425˚F.
  35. CHILL scones in refrigerator for 30 minutes.
  36. BRUSH tops of scones gently with cream just before baking.
  37. SPRINKLE course sugar over scones.
  38. BAKE 20-30 minutes or until tops and bottoms are golden brown and ROTATE baking sheet halfway through.
  39. COOL on wire rack 10 minutes before serving.
  1. Bake scones with an extra baking sheet underneath to keep bottoms from browning too much.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g