WHITE CHOCOLATE RASPBERRY CREAM SCONES

Preheat oven to 400°F. Combine White Chocolate Raspberry Cream Scone Mix in a mixing bowl with whipping cream. Blend until stiff dough is formed (you can use your hand to blend together). Place dough on floured surface and press out, using your hands, to a 10" circle, approximately ½ inch thick. Cut into 8 even wedges. Place wedges on a greased cookie sheet and bake 15-18 minutes. You can sprinkle granulated sugar on the top prior to baking if so desired.