These crumbly scones are perfect for breakfast, brunch and for that coveted afternoon coffee break!
Pre heat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with parchment paper.
In a measuring cup, whisk together the egg and buttermilk.
In the bowl of a food processor, pulse the flour, sugar, baking powder, salt and ginger together. Add the butter and pulse until you have pea sized pieces. Pour the buttermilk mixture into the processor funnel. Pulse until just combined, batter will pull away from the edges.
Scoop the batter onto a clean work surface. Quickly knead in the raspberries. Divide the scone batter into 9-12 pieces. Place on the prepared baking sheets and pat into 1 inch thick disks. Top each scone with one tablespoon white chocolate chips, gently press them into the tops.
Bake for 15-18 minutes, rotating the sheets 1/2 way through. Serve warm or at room temperature.
Serving Size 9-12 scones