If you ever intend on throwing a tea party, may I recommend these white chocolate raspberry scones?

YUM…

 YUM…

 YUM!

*be sure to baste these with heavy whipping cream, and sprinkle with sugar, that is the secret! and if you have a 4 year old, make sure she gets to do the honor of “painting” the scones.

White Chocolate Raspberry Scones

(via my sister Hannah, via Betty Crocker)

1 3/4 C flour

3 tbsp sugar

2 1/2 tsp baking powder

1/2 tsp salt 

1/3 c of firm butter

1 large egg, beaten

1/2 tsp almond extract

1/2 c of whipping cream (heavy)

3/4 c of frozen raspberries

2/3 c white chocolate chips

additional whipping cream

raw sugar crystals (optional)
 *serve with whipped cream and fresh raspberries or frozen raspberries mixed into the whipped cream (I didn’t do this, but next time I make them, I totally will! It would be so incredible)!!!

1. Heat oven to 400 F. 

2. In large bowl, mix the flour, sugar, baking powder, and salt. 

3. Cut in butter, using pastry blender (or forks), until mixture looks like fine crumbs. 

4. Add in egg, almond extract, and 1/2 c of whipping cream, frozen raspberries, and white chocolate chips. Mix until just combined. 

5. Pat the dough into an 8 in circle on the pan. Cut the circle into 8 wedges with a knife. 

*I made mine like drop biscuits just because it was easier for little kids to eat. 

6. Brush with additional whipping cream and sprinkle with raw sugar if desired. 

7. Bake for 18 to 23 minutes until it reaches a very light golden brown.  Enjoy!

ps- Also in our dessert stand were these are the teapot sugar cookies and mini chocolate eclairs.

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