Want to show someone you care by whipping up a special breakfast treat? These raspberry ripple scones won't disappoint! You'll love the ribbons of sweet raspberry preserves running all throughout, and the pockets of melty dark chocolate make them truly unforgettable.
Cut the butter into 1/2-inch cubes and add it to the dry ingredients.
Work the butter in, using a pastry blender, until the mixture resembles coarse meal and the butter pieces are no larger than the size of a pea.
Make a well in the center, and pour in the cream.
Fold, until the dough just barely starts to come together. (Don't overwork the dough or the scones could come out tough. Streaks of flour should still remain.)
Transfer the dough to a lightly floured work surface, and gather it into a mound. Press the dough to a thickness of about 3/4-inch.
Spread the surface with about 1 1/2 tablespoons of raspberry preserves, then fold the dough in half. Press again, spread with preserves, and fold once more. Repeat this process one more time, then shape the dough into a circle about 10-inches in diameter and 1-inch thick.
Cut into 8 equal wedges, and place on a parchment-lined baking sheet.
Brush the scones with additional cream and sprinkle with sparkling sugar.
Bake for 18-20 minutes or until lightly golden. Serve warm.