2 cups all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup sugar
6 tbsp. cold butter, cut into small pieces
1/2 cup white chocolate chips
1 large egg
3/4 cup cream + extra for brushing

Preheat oven to 375°F.

Line a baking sheet with parchment paper and spray with non-stick cooking spray.

Whisk together flour, baking powder, salt and sugar. Cut in butter with a pastry blender until the largest pieces of butter are no larger than very small peas. Add the white chocolate chips.

Whisk together the egg and cream. Add all at once to dry ingredients and stir with a fork until blended. Knead in any dry crumbs, but handle minimally.

Turn mixture out onto prepared pan. Shape into a round about 7 inches across and an inch thick. Brush top with extra cream and sprinkle with turbinado (raw) sugar.

Using a large knife or bench scraper, cut into 8 wedges. Separate the wedges.

Bake about 15 to 20 minutes or until brown and a toothpick comes out clean when inserted into center of scones. Drizzle with cream cheese icing, if desired.

Submitted by: Jackie