Another tea time favorite! These scones are wonderfully sweet and moist, thanks to the addition of instant vanilla pudding mix!
2 cups all purpose flour
2 TBSPs sugar
1 TBSP baking powder
1/2 tsp Kosher salt
6 Tbsp COLD unsalted butter, diced
1 small box of instant vanilla pudding mix
1 large egg, COLD
1/2 cup half n half, COLD
1 1/2 cup frozen raspberries
1/2 cup white chocolate chips, plus more for drizzling
Preheat oven to 425°
Whisk together the flour, sugar, baking powder, and salt.
Cut in butter until the dough is crumbly, working fast so nothing gets too warm. Cold is key when making scones! (I highly suggest using a pastry blender, which you can pick up anywhere for a few bucks.)
Gently stir in the pudding mix, white chocolate chips, and frozen raspberries. (Keep raspberries frozen till use, and I also suggest freezing the chips beforehand also.)
Make a small well in the center of the mixture, then add the egg and half n half. Stir until just combined. Finish bringing the dough together with your hands. (It will be sticky!)
Pour the dough out onto a large, floured cutting board. Divide the dough in two, and make two small, flat rounds. Slice each round into 8 equal pieces, for a total of 16 small scones.
Bake on parchment paper/Silpat for 11 minutes or until the bottom edges of the scones are golden brown. Cool on wife racks, then drizzle with melted white chocolate.