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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 3/4 cup heavy cream - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup white chocolate chips - Egg wash (1 egg beaten with 1 tablespoon water) for brushing - Extra granulated sugar for sprinkling (optional) I love using fresh raspberries and creamy white chocolate in these scones. They create a perfect blend of sweet and tart. The base is simple, made with flour, sugar, and a bit of salt. The butter is key; I always use cold, cubed butter for a flaky texture. Cream and vanilla add moisture and flavor. - Lemon zest for a citrus kick - Chopped nuts like almonds or pecans - Dried fruit for added texture - Other types of chocolate, such as dark or milk Adding lemon zest brightens the flavor. Nuts give a nice crunch, while dried fruit can add sweetness. You can also swap in different chocolates for unique tastes. - Whole wheat flour instead of all-purpose flour - Coconut oil for butter if dairy-free - Almond milk for heavy cream If you want a healthier twist, whole wheat flour works well. For a dairy-free option, coconut oil is a great choice. Using almond milk instead of heavy cream also keeps things light but still tasty. First, set your oven to 400°F (200°C). This is the perfect temperature for baking scones. While it heats, line a baking sheet with parchment paper. This keeps the scones from sticking. In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk these dry ingredients together until they blend well. This step is key for even flavor. Next, add 1/2 cup of cold, cubed unsalted butter to the flour mix. Use a pastry cutter or your fingers to work the butter in. You want it to look like coarse crumbs. This creates the flaky texture we love in scones. In another bowl, mix 3/4 cup heavy cream and 1 teaspoon vanilla extract. Stir until combined. Slowly pour this mixture into the dry ingredients. Gently mix until the dough starts to come together. Don’t overmix; we want tender scones. Now, carefully fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Be gentle, as you don’t want to smash the berries too much. This helps keep those lovely fruit bursts in each bite. Turn the dough out onto a lightly floured surface. Knead it a few times until it holds together. Shape it into a circle about 1 inch thick. Then, use a sharp knife to cut it into 8 wedges. Transfer the wedges to your prepared baking sheet, leaving space between them. Brush the top of each scone with an egg wash made from 1 beaten egg and 1 tablespoon water. Optionally, sprinkle some extra sugar on top for a sweet crunch. Place the baking sheet in your oven. Bake for 15-18 minutes, or until the scones are golden brown. To check if they’re done, insert a toothpick into one. It should come out clean. Once baked, let them cool for about 10 minutes before serving. To achieve that perfect flaky texture, start with cold butter. Cold butter helps create layers. When you cut the butter into the flour, aim for coarse crumbs. This keeps the butter solid. When baking, the butter melts and creates steam, which puffs up the scones. Mix the dough gently when adding the cream. Overmixing can make scones tough. You want the dough to be just combined. When you fold in your raspberries and white chocolate, be gentle. This helps keep the raspberries whole and adds juicy bites. You can boost flavor in your scones. Try adding lemon zest for a fresh twist. You can also mix in nuts or different chocolate types. These add-ins make the scones unique and exciting. For a lovely presentation, serve warm scones on a rustic board. Dust them with powdered sugar for a touch of elegance. Pair them with clotted cream or whipped cream for an extra treat. This not only looks great but also feels special. {{image_4}} You can enjoy these scones even if you need a gluten-free option. Use a gluten-free flour blend. Make sure it has a good mix of starches and proteins. This will help mimic the texture of regular flour. You might need to add a bit more cream to get the right dough consistency. Always check the blend and adjust as needed to keep your scones tender. Adding different flavors can change your scones in fun ways. For a citrus twist, add lemon zest to the dough. Just a teaspoon will brighten the taste. You can also swap in almond extract for a nutty flavor. If you prefer, mix in chopped nuts or different fruits, like blueberries or strawberries, for added variety. These small changes will keep your baking exciting. Not everyone loves sweet scones. If you want less sweetness, cut the sugar down to two tablespoons. You can also skip the extra sugar on top. For a fun twist, try topping your scones with a light glaze made from powdered sugar and milk. This adds sweetness without being too much. Enjoy making these scone variations your own! To keep your raspberry white chocolate scones fresh, place them in an airtight container. This helps them stay soft. You can store them at room temperature for up to two days. If you need them to last longer, the fridge is a great option. Just make sure to wrap them well to stop them from drying out. When you're ready to enjoy leftover 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 their lovely texture. If you're in a hurry, you can use the microwave. Heat each scone for about 10-15 seconds, but this may make them a bit softer. Freezing is a good way to keep your scones for later. First, let the baked scones cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer bag or container. They can stay frozen for up to three months. When you want one, just remove it from the freezer and follow the reheating instructions. This way, you can enjoy your treats anytime! Yes, you can use frozen raspberries. They work well in scones. However, they might add more moisture. This can make the dough wetter, so adjust flour as needed. Be gentle when folding them in to avoid mushiness. Look for a golden brown color on top. Insert a toothpick into a scone; it should come out clean. If it pulls out wet, bake for a few more minutes. Keep an eye on them to avoid overbaking. To achieve tender scones, avoid overmixing the dough. Mix just until combined. Use cold butter and heavy cream to keep the texture light. Chilling the dough for a short time can also help with tenderness. These scones taste great with clotted cream or whipped cream. You can also serve them with homemade jam for extra flavor. A cup of tea or coffee pairs well for a delightful treat. Yes, you can swap white chocolate for dark or milk chocolate. Each type adds a different flavor. You might also try using chocolate chunks for a fun twist. Just be sure to adjust sweetness if needed. In this blog post, we covered the essential ingredients for delightful raspberry white chocolate scones. I provided step-by-step instructions for perfect baking. Tips and tricks helped you create flaky scones, with storage info for leftovers. Remember, experimenting with flavors makes baking fun. Don’t hesitate to try new ingredients or methods. Enjoy baking and savor every bite! Your scone journey starts now; make it tasty and enjoyable.

Raspberry White Chocolate Scones

Indulge in the delightful taste of Raspberry White Chocolate Scones with this easy recipe! Perfect for breakfast or a sweet treat, these scones are fluffy and packed with juicy raspberries and creamy white chocolate. Learn how to make them step-by-step and enjoy a warm, homemade pastry right from your oven. Click through to explore the complete recipe and bring a touch of sweetness to your day!
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup heavy cream

1 teaspoon vanilla extract

1 cup fresh raspberries

1/2 cup white chocolate chips

Egg wash (1 egg beaten with 1 tablespoon water) for brushing

Extra granulated sugar for sprinkling (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until these dry ingredients are thoroughly mixed.

      Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs—this gives the scones their flaky texture.

        Prepare Wet Mixture: In a separate bowl, mix the heavy cream and vanilla extract until combined. Gradually pour this cream mixture into the flour and butter mix, stirring gently until the dough just begins to come together. Avoid overmixing to keep the scones tender.

          Fold in Raspberries and Chocolate: With care, fold in the fresh raspberries and white chocolate chips. Take your time to prevent breaking up the raspberries too much, so the scones retain their beautiful bursts of fruit.

            Shape the Dough: Turn the dough out onto a lightly floured surface and gently knead it a few times to ensure it holds together. Shape the dough into a circle about 1 inch thick.

              Cut into Wedges: Use a sharp knife to slice the dough into 8 even wedges. Transfer these wedges onto your prepared baking sheet, leaving some space between each piece for spreading.

                Add Finishing Touches: Brush the tops of each scone with the prepared egg wash for a beautiful golden finish. If desired, sprinkle a little extra granulated sugar on top for a touch of sweetness and crunch.

                  Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes or until the scones are golden brown and a toothpick comes out clean when inserted.

                    Cool and Serve: Once baked, remove the scones from the oven and allow them to cool on a wire rack for about 10 minutes before serving.

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | 8 servings

                        - Presentation Tips: Serve the scones warm on a rustic wooden board, lightly dusted with powdered sugar. Enhance the experience with a small bowl of clotted cream or a dollop of whipped cream on the side for added indulgence. Enjoy!