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Ingredients

• 3/4 C heavy cream
• 2 egg yolks
• 1/3 C granulated sugar
• 2 sprigs of thyme, finely chopped, stems removed
• 2 C all-purpose flour
• 1/4 tsp salt
• 1 Tbsp baking powder
• 1/2 C (1 stick) unsalted butter, cold & cut into 1-inch cubes
• 4-oz. white chocolate, chopped*
• 3/4 C fresh raspberries
• 2 Tbsp. milk
• 1 Tbsp. sugar

Instructions

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
2. Whisk the egg yolks and cream together and set aside.
3. In a large mixing bowl, combine the thyme and sugar. Rub the mixture with your fingers until the thyme becomes fragrant. Whisk in the flour, salt, and baking powder.
4. Add the butter, and cut in with a pastry cutter, until pea-sized crumbs form. Gently fold in the raspberries and white chocolate. Make a well in the center.
5. Add the cream mixture all at once. Gently fold until just moistened. The dough will be VERY sticky. Place the dough on the parchment-lined baking sheet, patting it into a 7 or 8-inch round.
6. With a sharp floured knife, cut the scones into 6 or 8 wedges. Separate, leaving plenty of room between them, as they will spread a great deal.
7. Brush the tops of each scone with the milk and sprinkle with the sugar.
8. Bake for 12-15 minutes, or until light golden brown. Cool for 10 minutes on the baking sheet before removing and cooling completely on a wire rack.

Notes