Instructions

1. In a large bowl, whisk together flour, sugar, and salt. Work the butter in using a pastry cutter until it becomes the size of small peas. Stir in the buttermilk until everything begins to comes together, but do not over mix.
2. Place the dough onto a well-floured surface and carefully work in rhubarb and raspberries. Try to mix as little as possible. Pat dough into a 9 inch circle (about 1″ thick). Cut the scones with a sharp knife into 8 equal slices.
3. Place scones on a parchment-lined baking sheet, leaving an inch between each scone. Place into the freezer for 15 minutes.
4. While freezing, preheat the oven to 425°F.
5. Once chilled, lightly brush the tops of the scones with heavy cream, then bake for 20 minutes, until they’re light golden brown.
6. Once out of the oven, drizzle with melted white chocolate!