Unbelievably Delicious Buttermilk Scones with Raspberries and White Chocolate

Buttermilk Scones with Raspberries and White Chocolate

Mix together with your hands or a pastry blender:

1 1/2 cups butter

2 cups brown sugar

6 cups flour

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

When well blended, Add:

1 beaten egg

1 cup buttermilk

Blend well.  Then add:

1 pint raspberries, fresh or frozen

1 package white chocolate chips (about 2 cups)

Gently mix in.  Form into balls and put on a baking sheet lined with parchment or sil pat.  These can be made ping pong ball size to tennis ball size. OR you can form the dough into rounds between pieces of waxed paper.  Roll out to 2-3 inches thick.  Cut the dough into wedges with a pizza cutter.  These wedges are the traditional way of making scones.   Adjust baking time according to size.  For large, bake about 35 minutes at 325.   

Glaze:  Cream and powdered sugar mixed together to make a glaze.  Glaze each scone and store in airtight container.

Variations:  Instead of the raspberries and white chocolate chips, you can add:
Chocolate chips
Pecans
Macademia nuts
Dried cranberries and nuts

Really, whatever you would like.