Cruella's Rebel Raspberry & White Chocolate Scones

Directions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. 3

   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. 4

   In a separate small bowl, combine 1/2 cup milk, heavy cream, and vanilla extract.
5. 5

   Pour the liquid mixture into the dry ingredients and mix with a fork until just combined. Do not overmix.
6. 6

   Gently fold in the fresh raspberries and white chocolate chips until evenly distributed.
7. 7

   Turn the dough out onto a lightly floured surface and pat it into an 8-inch disk, about 1-inch thick.
8. 8

   In a tiny bowl, mix the black sesame paste with the remaining 2 tablespoons of milk.
9. 9

   Drizzle or brush the black sesame mixture in a swirl pattern over the top of the scone dough.
10. 10

    Cut the disk into 8 wedges. Carefully transfer the wedges to the prepared baking sheet.
11. 11

    Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
12. 12

    While the scones cool slightly, whisk together the powdered sugar and lemon juice to create a thin glaze.
13. 13

    Drizzle the glaze over the warm scones just before serving. Best enjoyed fresh.