For the scones
- 180 g or 1 ½ c fresh raspberries, cut in half lengthwise
- 240 g or 2 c unbleached, all-purpose flour
- 113 g or 4 oz unsalted butter, cut into ½-inch pieces, divided in half (keep chilled)
- 50 g or ¼ c granulated sugar
- 2 tsp baking powder
- ¾ tsp salt
- 140 g or 5 oz milk
- 1 large egg
- 40 g or ¼ c white chocolate chips
For the glaze
- 85 g or ½ c white chocolate chips, melted and cooled
Make the scones
- Adjust an oven rack to the upper-middle position and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a food processor, combine the flour, 57 g or 2 oz of butter, granulated sugar, baking powder, and salt. Process until the butter is fully incorporated (15 seconds). Add the remaining butter and pulse until the butter is reduced to pea-size pieces (12 to 15 pulses). Transfer the mixture to a large bowl.
- In a medium bowl, beat the milk and egg together. Make a well in the centre of the flour mixture and pour in the milk mixture. Using a rubber spatula, gently fold the mixture, scraping from the edges of the bowl and folding inward until a very shaggy dough forms and some bits of flour remain. Do not overmix.
- Turn out the dough onto a well-floured counter. Flour your hands—this part is very messy. Knead the dough briefly until it just comes together (about 3 turns). Using your floured hands and a bench scraper, shape the dough into a rectangle, then gently roll it into a large rectangle about 10 x 16″ and ½ inches tall, lifting gently and adding a bit more flour as needed to prevent sticking.
- Sprinkle the dough with raspberries and white chocolate chips. Starting with the long edge, roll the dough into a log, and press gently to flatten the top.
- Cut the dough into four equal squares and then cut each square diagonally to make a total of eight triangles.
- Transfer the scones to the prepared sheet, spaced 2″ apart. Bake until the scones are lightly golden on top (18-22 minutes), rotating the pan halfway through baking.
- Transfer the scones to a wire rack and cool for at least 15 minutes before adding the glaze.
Make the glaze
- Transfer the melted white chocolate to a small ziplock bag. Snip the corner of the bag and drizzle over the scones in a zigzag pattern.