Scones have been popping up at coffee shops all across the country for some time now. Perhaps their recent popularity is in part due to the huge hit, that is Downton Abby. Or maybe it's simply the fact that these individual quick breads are the perfect accompaniment to coffee or tea! 

Traditional scones, which originate from England, can tend to be a bit on the dry side however, this recipe gets its moisture from the decadence of incorporating crème fraiche into the dough. Together the raspberries and white chocolate balance each other in what will surely become a family favorite! Not a fan of raspberries and white chocolate? Try adding orange zest and reconstituted dried cranberries.

Raspberry and White Chocolate Scones  

1 egg

1/2 c crème fraiche, at room temperature 

2 c flour

1/2 teaspoon salt

1 teaspoon baking powder

1 stick of butter, melted

1 cup fresh raspberries Try Oley Valley Organics!

1/2 cup white chocolate chips

Turbinado sugar

In a small bowl, whisk together egg and crème fraiche. Set aside. Combine flour, salt and baking powder. Stir in melted butter. Add egg mixture to flour, stirring to combine. Gently mix in raspberries and chocolate. Spoon even portions onto a greased cookie sheet, several inches apart. Dough will yield approximately 8-10 scones. Sprinkle with turbinado sugar. Bake 12-15 minutes or until edges are slightly browned.