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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cut into small cubes - 1/2 cup heavy cream - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 cup fresh raspberries, washed and gently patted dry - 1/2 cup white chocolate chips - Extra flour for dusting Each ingredient in this recipe has a special job. Let’s break it down: - All-purpose flour: This is the base of the scone. It gives structure and helps the scones rise. - Granulated sugar: This sweetens the scones. It also helps with browning. - Baking powder: This is a leavening agent. It helps the scones puff up while baking. - Salt: A small amount enhances flavor and balances sweetness. - Unsalted butter: Cold butter adds richness. It creates flaky layers in the scones. - Heavy cream: This adds moisture and richness. It helps bind the dough. - Egg: The egg adds structure and color. It helps with the rise too. - Vanilla extract: This gives a lovely flavor. It makes the scones taste extra special. - Fresh raspberries: These add a tart burst of flavor. They provide a juicy texture. - White chocolate chips: These add sweetness and creaminess. They pair well with the raspberries. To make the best scones, pay attention to your ingredients: - Flour: Look for fresh, high-quality all-purpose flour. Check the date on the bag. - Butter: Use unsalted butter for better control over the salt. Choose a brand you trust. - Cream: Heavy cream should be fresh. Check for a long expiration date. - Raspberries: Choose bright, plump raspberries. They should smell sweet and fruity. - White chocolate chips: Select high-quality chips for richer flavor. Avoid cheap brands. Using good ingredients makes a big difference in taste. Enjoy the process and treat yourself to the best! {{ingredient_image_2}} First, you need to preheat your oven to 400°F (200°C). This ensures even baking. Next, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together well. This step is key for flavor and rise. Add 1/2 cup of cold, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingers to mix it in. You want the mixture to look like coarse crumbs. Leave some larger butter chunks for that flaky texture. In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of pure vanilla extract. Mix until everything is combined and smooth. This will give your scones richness and flavor. Slowly pour the cream mixture into the dry ingredients. Stir gently with a spatula or wooden spoon. Be careful not to overmix; you want a light dough. Now, carefully fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Use a gentle touch to keep the raspberries whole. Turn out the dough onto a lightly floured surface. Knead it gently about 5 to 6 times until it comes together. Shape the dough into a round disc, about 1 inch thick. Use a sharp knife or pastry cutter to cut the disc into 8 wedges. Place the scone wedges on your prepared baking sheet, leaving space between them. Bake in the preheated oven for 15 to 20 minutes. They should be lightly golden brown and risen. After baking, let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To make the best Raspberry White Chocolate Scones, texture is key. You want them flaky, not dense. Use cold butter. Cut it into small chunks and mix until it looks like coarse crumbs. Some larger pieces of butter help create those airy layers. One big mistake is overmixing the dough. Mix just until combined. If you see dry flour, that’s okay. When folding in raspberries, be gentle. Raspberries are soft and can break apart easily. Handle them with care to keep your scones looking pretty. When mixing, use a spatula or wooden spoon. This keeps the dough light. Knead the dough only a few times, about 5 to 6 times is enough. Too much kneading makes the scones tough. Shape the dough gently into a round disc, and cut into wedges with a sharp knife. This keeps the edges clean and helps them bake evenly. Pro Tips Keep Ingredients Cold: Ensure your butter and heavy cream are cold to create a flaky texture in your scones. Don’t Overmix: Gently mix the dough to avoid tough scones; it’s okay if a few floury spots remain. Use Fresh Raspberries: Opt for fresh raspberries instead of frozen to maintain their shape and flavor. Experiment with Flavors: Try adding lemon zest or almond extract for a unique twist on these scones. {{image_4}} You can change up your scones with fun add-ins. Try adding nuts like chopped walnuts or pecans. They add a nice crunch and flavor. Citrus zest, like lemon or orange, brightens the scones. Just mix in about one tablespoon with the dry ingredients. If you want to switch things up, use different sweeteners. Honey or maple syrup can replace granulated sugar. For a gluten-free option, try almond flour or oat flour instead of all-purpose flour. Just remember, these flours may change the texture a bit. Many flavors pair well with raspberry and white chocolate. Try using strawberries or blueberries instead of raspberries. Dark chocolate chips offer a rich contrast to the sweetness. You can also mix in some dried fruits like cranberries for added texture and taste. To keep your Raspberry White Chocolate Scones fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. This helps keep them soft and tasty. Leftovers can last for 2 to 3 days at room temperature. For longer storage, consider freezing them. If you want to save scones for later, freeze them. First, let the scones cool completely. Then, wrap each one in plastic wrap. After that, place them in a freezer bag. Squeeze out the air to prevent freezer burn. They can stay in the freezer for up to 3 months. When you're ready to enjoy them, just thaw in the fridge overnight. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This warms them up and brings back that fresh-baked taste. You can also microwave them for about 15-20 seconds, but the oven gives a better texture. Enjoy your scones warm! Yes, you can use other fruits. Blueberries and chopped strawberries work well. You may also try diced peaches or cherries. Keep in mind that the flavor will change. Adjust sugar based on fruit sweetness. Look for a light golden color on the edges. The tops should rise and feel firm. A toothpick inserted in the center should come out clean. If it has wet dough, bake a few more minutes. These scones pair well with clotted cream or butter. You can also serve them with fresh raspberries. A drizzle of honey or maple syrup adds nice sweetness. Enjoy them with your favorite tea or coffee. At room temperature, scones last about 2 days. Store them in an airtight container. If you want to keep them longer, consider freezing. They can last up to 3 months in the freezer. Understanding scone-making can transform your baking experience. We covered key ingredients, step-by-step instructions, and essential tips. You learned how to choose quality items for the best results and avoid common mistakes. Variations let you express your creativity with flavors and textures. Lastly, proper storage keeps your scones fresh for longer. Remember, the joy of baking comes from practice and exploration. Enjoy creating delicious Raspberry White Chocolate Scones that will impress everyone!

Raspberry White Chocolate Scones Delight

Delicious scones filled with fresh raspberries and white chocolate, perfect for breakfast or a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 half cup unsalted butter, cold and cut into small cubes
  • 1 half cup heavy cream
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries, washed and gently patted dry
  • 1 half cup white chocolate chips
  • extra flour for dusting

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  • In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are evenly blended.
  • Incorporate the cold, cubed butter into the flour mixture using a pastry cutter or your fingers. Continue mixing until the consistency resembles coarse crumbs, with some larger butter chunks remaining for a flaky texture.
  • In a separate bowl, whisk together the heavy cream, large egg, and pure vanilla extract until fully combined and smooth.
  • Gradually pour the cream mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough scones.
  • Carefully fold in the fresh raspberries and white chocolate chips into the dough. Use a gentle touch to prevent breaking the raspberries, ensuring that the mixture is even.
  • On a lightly floured surface, turn out the dough. Knead it gently about 5 to 6 times until it’s just cohesive. Take care not to over-knead.
  • Shape the dough into a round disc approximately 1 inch thick. Using a sharp knife or pastry cutter, cut into 8 wedges for scone shapes.
  • Place the scone wedges on the prepared baking sheet, spacing them slightly apart to allow for expansion while baking.
  • Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown and the tops have risen beautifully.
  • Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an elegant touch, serve the warm scones dusted lightly with powdered sugar. Offer a dollop of clotted cream or a side of fresh raspberries.
Keyword baking, raspberries, scones, white chocolate