Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons salted butter, cold
  • 1/2 cup buttermilk
  • 3/4 cup rhubarb, chopped
  • 4 ounces raspberries, fresh but frozen so they do not squish when you fold them into the dough
  • 1/2 cup white chocolate chips, melted

Instruction

  • 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.
  • 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.
  • Place scones on a parchment-lined baking sheet, leaving an inch between each scone. Place into the freezer for 15 minutes.
  • While freezing, preheat the oven to 425°F.
  • Once chilled, lightly brush the tops of the scones with heavy cream, then bake for 20 minutes, until they’re light golden brown.
  • Once out of the oven, drizzle with melted white chocolate!