White chocolate raspberry and rhubarb scones

Updated at: Thu, 17 Aug 2023 08:01:14 GMT

Step 1

In a large bowl, whisk together flour, sugar, and salt. Work the butter in using a pastry cutter until it becomes the size of small peas. Stir in the buttermilk until everything begins to comes together, but do not over mix.

Step 2

Place the dough onto a well-floured surface and carefully work in rhubarb and raspberries. Try to mix as little as possible. Pat dough into a 9 inch circle (about 1″ thick). Cut the scones with a sharp knife into 8 equal slices.

Step 3

Place scones on a parchment-lined baking sheet, leaving an inch between each scone. Place into the freezer for 15 minutes.

Step 4

While freezing, preheat the oven to 425°F.

Step 5

Once chilled, lightly brush the tops of the scones with heavy cream, then bake for 20 minutes, until they’re light golden brown.

Step 6

Once out of the oven, drizzle with melted white chocolate!

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