Raspberry-White Chocolate Scones

In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.

Ingredients

2 (6 ounce) containers fresh raspberries

2 ½ ounces white chocolate, or as needed

2 cups all-purpose flour, or more as needed

1 tablespoon white sugar, or more to taste

½ teaspoon kosher salt

4 teaspoons baking powder

5 tablespoons ice cold unsalted butter

¾ cup milk

2 tablespoons sour cream

1 large egg

1 tablespoon milk