White Chocolate-Raspberry Scones

There is a great little coffee shop in town that I visit frequently.  They serve amazing pastries, one of which is a White Chocolate-Raspberry Scone. Needless to say, I've eaten my share of these yummy treats so I decided to try to find the magic recipe so I could create these anytime.  These are the result!  Would it be bold of me to say that these are better than the coffee shops?  Well, I think they are! Try them for yourself and see if you don't agree.  Perfect on a Sunday morning with a nice cup of coffee. 


You'll need:
1 3/4 cup all-purpose flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. firm unsalted butter
1 large egg, beaten
1/2 tsp almond extract
1/2 c. whipping cream
Additional whipping cream
Sugar
3/4 cup frozen unsweetened raspberries
2/3 cup white baking chips

Directions:
Heat oven to 400 F.
In a large bowl, mix flour, 3 Tbsp. sugar, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs.
In a smaller bowl beat the eggs. Stir in whipping cream and almond extract.
Add raspberries and white chips to the dry ingredients.
Stir in wet ingredients to dry until mixed.
Place dough on ungreased cookie sheet. Roll or pat dough into an 8-inch circle. Cut into 8 wedges. Brush with whipping cream and sprinkle with sugar.
Bake for 18-23 min. or until golden brown. Allow to cool for a short time. Carefully separate wedges and remove from cookie sheet. Serve warm.