Rachel's Raspberry White Chocolate Scones

Ingredients:
-2 c flour (or1 c whole wheat, 1 c white flour)
-1 - 1 1/4 c heavy cream (less if berries are really juicy, like 3/4 to 1 cup)
-1/3 c sugar
-1 tbs baking powder
-1/2 tsp salt
-2 tbs unsalted butter, melted (regular butter works too)
-3/4 c frozen (don't thaw) or fresh raspberries or blackberries or
blueberries (break rasberries/blackberries into smaller pieces if you
want)
-1/2 c white or dark chocolate chips
-Coarse sugar to sprinkle on top

1.  Preheat oven to 400 degrees F.
2. Mix flour, sugar, baking powder and salt.
3. Pour in cream*, berries, and chocolate chips. Barely mix gently until
dough just comes together. (add a little more flour or cream if needed
to make the dough stick together barely, but not too sticky, it should
all barely stick into one ball. Do not over-mix!!!
4. Turn out onto lightly floured surface and pat tightly into a 8"
(across) x 1 1/2" thick round circle. For mini schones (like I made you), make 2 4" inch circles.
5. Brush with the melted butter, sprinkle with coarse sugar (sugar in the
raw is pretty) and then cut into 8 triangles like a pizza or pie
6. Place 1" apart on parchment lined baking sheet or baking stone.  Bake for 13-18 minutes or until lightly browned on top.

* if berries are really juicy, put a little less cream in the recipe.
If recipe doesn't hold together, add more cream.
I like adding berries while frozen because they don't turn the dough
pink, and hold together nicely.