INGREDIENTS
•
16 tablespoons unsalted butter (2 sticks), frozen whole
•
1 1/2 cups fresh raspberries (you can also use frozen, but do not defrost)
•
1/2 cup whole milk
•
1/2 cup sour cream
•
2 cups unbleached all-purpose flour, plus additional for work surface
•
1/2 cup sugar
•
2 teaspoons baking powder
•
1/4 teaspoon baking soda
•
1/2 teaspoon table salt
•
zest of one lemon
•
1/4 cup of white chocolate chips
•
vanilla sugar to sprinkle on top