Raspberry White Chocolate Chip Scones4 cups all purpose flour
⅔ cups granulated sugar
2 tsp baking powder
½ tsp baking soda
1 tsp table salt
2 sticks (16 TB) salted butter, frozen
1 bag white chocolate chips
1 cup whole sour cream
2 large eggs
2 tsp pure vanilla extract
1 container fresh raspberries
1 egg + 2 tsp water, lightly beaten together (for egg wash)
coarse sugar for sprinkling
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal. Stir in white chocolate chips.
In separate bowl, whisk together sour cream, eggs, and almond extract until fully incorporated.
Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in raspberries with a rubber spatula. Do be gentle, but the berries will break up somewhat; that's ok. Use hands to gently form dough into two even sized balls. Don't overwork dough. Dough will seem rather wet. Wrap dough balls tightly and chill until it's easier to work with, about 1 hour.
Meanwhile, line baking sheets with parchment paper. Set oven to 400F, with rack on lower-middle position.
On a lightly floured, flat surface, gently pat each dough ball (might still seem too wet, but it will bake up fine) evenly into an 8-inch circle, about ¾ inch thick each. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
Brush the egg wash on top of each triangle. Sprinkle tops with coarse sugar. Bake one sheet at a time, about 14-17 minutes or just until tops are light golden. Do not over bake. Allow scones to cool completely to room temp.
Serve immediately, or store in airtight container for up to 2 days.