Ingredients
Method
- Preheat oven to 400 degrees F
- Line baking sheet with parchment paper.
- In small bowl put raspberries and 1 Tbsp flour, stir gently to coat.
- In large bowl add dry ingredients, cut in butter until crumbly texture is formed.
- Make well in center of dry mixture, set aside.
- In medium bowl mix egg, ricotta and 1/4 cup cream.
- Add egg mixture to dry mixture.
- Add raspberries and 3/4 cup white chocolate.
- Using a fork, stir until moistened.
- Turn dough out onto lightly floured surface.
- Gently knead the dough, gently pressing it for 10 to 12 strokes or until dough is nearly smooth.
- Pat dough into a circle, cut into even wedges making eight scones.
- Brush with extra whipping cream and sprinkle with sugar.
- Put on parchment lined baking sheet and bake 16-20 minutes or until light golden brown.
- Serve warm, please don't skip this, they must be served warm.
Notes
If not serving right away these can be placed in microwave to re-warm them.
Caution: I used fresh raspberries and that is what I would recommend. Frozen raspberries have more liquid and could effect the texture/consistency of this scone.