1/2 cup sugar
6 tsp baking powder
½ tsp salt
¾ cup very cold butter cubed
6 ounces good quality chopped white chocolate
2 tbsp lemon juice
2 tsp vanilla extract
1 cup milk
1 1/2 cups frozen raspberries
Start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers. In a food processor, combine the flour, sugar, baking powder and salt. Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer to a large bowl and toss in the white chocolate. Mix together the lemon juice, vanilla extract and milk. Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball. (Note: some people have replied that they needed another few tbsp flour at this point to make the dough form without being too soft. This is not a problem, it very often depends on how the flour is measured.. You could also try not adding all of the liquid at once and holding back a little if necessary.) When the flour is almost incorporated, add the frozen raspberries. Frozen berries work best because they are less delicate and easier to incorporate into the scone dough. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet. If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional. Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.