| 1 | Preheat oven to 375 degrees. |
| 2 | In a large bowl, stir together the flour, sugar, baking powder, and salt. |
| 3 | Cut the butter into ?inch cubes and distribute them over the flour mixture. |
| 4 | With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. |
| 5 | In a small bowl, stir together the cream, egg, and vanilla. |
| 6 | Add the cream mixture to the flour mixture and knead until combined. |
| 7 | Knead in the white chocolate. |
| 8 | With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. |
| 9 | Cut circles in the dough with a biscuit cutter. |
| 10 | Gather the scraps of dough together and repeat till all the dough is used. |
| 11 | Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. |
| 12 | Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. |
| 13 | Serve warm or cool completely and store in an airtight container. |
| 14 | Makes 8 or 9 scones. |
| 15 | compliments of: |
| 16 | kathleen"s recipe swap page http://www.ilos.net/~answers/recipe |
