We used a round cutter for these decadent scones but try cutting them with a heart-shaped cutter for a Valentine’s Day or wedding anniversary breakfast.

Makes 12 scones

Prep time: 20 minutes
Cooking time: 25 to 30 minutes

INGREDIENTS

• 2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 1 Tbsp baking powder
• ½ tsp fine sea salt
• 6 Tbsp unsalted butter, cut into small pieces and softened
• ⅓ cup whipping cream (35%)
• 1 large egg
• 1 tsp vanilla extract
• ½ cup coarsely chopped macadamia nuts
• ½ cup white chocolate chips
• ½ cup fresh raspberries
• Additional granulated sugar for sprinkling

PREPARATION

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the butter to the flour mixture. Using a pastry cutter or your hands, work it in until the mixture resembles coarse meal.
4. In a small bowl, whisk together the cream, egg and vanilla extract.
5. Add the cream mixture to the flour mixture and toss the ingredients together with a fork until the dough comes together in moist clumps. Stir in the nuts, chocolate chips and raspberries.
6. On a lightly floured work surface, knead the dough gently just until it comes together. Gently pat out the dough to a disc about 1 inch thick.
7. Using a 2 ½-inch round cookie cutter, cut out scones, gently rerolling the trimmings once. Put the scones on the prepared baking sheet, then sprinkle with additional sugar.
8. Bake until the scones are a light golden brown, 25 to 30 minutes.
9. Remove the scones to a wire rack and let cool slightly. Serve warm. (The scones are best served the day they’re made but can be stored in an airtight container at room temperature for up to 3 days.)