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To make these delightful Raspberry White Chocolate Scones, you need a few simple ingredients. Here’s what you'll need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup cold unsalted butter, cut into cubes - 1/2 cup heavy cream - 1 large egg - 1 cup fresh raspberries (or frozen, thawed) - 1/2 cup white chocolate chips - 1 teaspoon vanilla extract - Coarse sugar, for sprinkling Each ingredient plays a key role. The all-purpose flour gives the scones structure. Granulated sugar adds sweetness, while baking powder helps them rise. Salt enhances flavor. Using cold unsalted butter makes the scones flaky. Heavy cream adds richness, and the egg binds the dough. Raspberries bring a burst of tartness, while white chocolate chips add sweetness. Vanilla extract rounds out the flavors. Coarse sugar on top gives a nice crunch. This mix creates a perfect balance of flavors and textures. You’ll love how these scones turn out! First, set your oven to 400°F (200°C). This temperature helps the scones rise well. Next, line a baking sheet with parchment paper. This keeps the scones from sticking and makes cleanup easy. In a large 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 them together until blended. This mix forms the base of your scones. Now, take 1/4 cup of cold unsalted butter, cut into small cubes. Add this butter to your flour mixture. Use your fingertips or a pastry cutter. Work the butter into the flour until it looks like coarse crumbs. This gives the scones a flaky texture. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix them until they are well combined. This creates a rich flavor and helps bind the dough. Pour your wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix. This keeps your scones light and fluffy. Now it's time to add 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Gently fold them into the dough. Make sure they are well-distributed without breaking the raspberries too much. This adds bursts of flavor. Transfer the dough to a lightly floured surface. Knead it gently a few times to bring it together. Form the dough into a circle about 1 inch thick. This helps create even scones. Using a sharp knife or a round biscuit cutter, cut the dough into wedges or rounds. Arrange them on the prepared baking sheet, leaving space between each scone. This allows them to expand while baking. Place the baking sheet in your preheated oven. Bake for 15-20 minutes. Look for a golden brown color on top. This means your scones are perfectly baked. To make the best scones, you must avoid overmixing. This is key to keeping them light and fluffy. When you mix the wet and dry ingredients, stir just enough to combine them. A few lumps are okay! Using cold butter is also very important. Cold butter creates little pockets of air in the dough. This makes your scones rise nicely while baking. Cut the butter into small cubes before adding it to the flour. You’ll know your scones are done when they turn golden brown on top. The edges should look crisp, but the centers will still be soft. If you touch them lightly, they should spring back. Every oven cooks a bit differently. If your scones are not browning at 15 minutes, bake them for a few more minutes. Keep an eye on them to get the perfect bake. Serve your scones warm for the best taste. A dollop of clotted cream or butter on top brings out the flavors. It makes a delightful pairing! Garnish your scones with fresh raspberries. This adds a pop of color and freshness. Not only do they look great, but they also taste amazing! {{image_4}} You can change the fruit in these scones. Instead of raspberries, try blueberries, cranberries, or strawberries. Each fruit gives a new taste. For a tropical twist, add chopped pineapple or mango. Just remember to keep the amount of fruit the same. If you need gluten-free scones, use a gluten-free flour blend. Many brands work well for baking. Follow the instructions on the package for best results. For a dairy-free version, swap heavy cream with coconut cream or almond milk. Use dairy-free butter for a tasty and smooth texture. You can add spices to match the season. In fall, try cinnamon or nutmeg for warmth. In winter, a hint of ginger can brighten flavors. For spring and summer, fresh herbs like mint or basil add a refreshing twist. Feel free to get creative with the flavors you love! To store your scones at room temperature, place them in an airtight container. This keeps them fresh for up to two days. If you want to keep them from getting dry, add a piece of bread to the container. The bread helps maintain moisture. For long-term storage, freezing is best. Allow the scones to cool completely first. Wrap each scone tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay fresh for up to three months. When you’re ready to enjoy them, just take out what you need. To reheat scones, use an oven for the best results. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This helps restore their soft, fluffy texture. You can also use a microwave, but the oven is better for taste. Yes, you can use frozen raspberries. They work well in scones, but there are pros and cons. Pros: - Frozen raspberries are available year-round. - They often cost less than fresh berries. - They save prep time since you skip washing and picking. Cons: - They may release more juice, making the dough wetter. - You could lose some of the berry's shape when mixing. - Fresh raspberries taste brighter and more vibrant. Check for key signs to know your scones are ready. - They should be golden brown on top. - You can gently press them; they should feel firm. - A toothpick inserted in the center should come out clean. If they look pale, give them a few more minutes. Each oven is different, so keep an eye on them! Yes, you can prepare the dough ahead. It saves time for busy mornings. - Make the dough, shape it, and cut it into pieces. - Wrap each piece tightly in plastic wrap. - Store the wrapped dough in the fridge for up to 24 hours. When ready to bake, just place the scones on a baking sheet and bake as directed. Enjoy fresh scones in no time! Now you know how to make delicious raspberry scones. We covered the key ingredients and step-by-step instructions. I shared tips for perfect texture and baking time. You also learned about variations and how to store them. Making scones is fun and rewarding. These treats can brighten any day. Enjoy them warm with cream or fresh raspberries. Happy baking!

Raspberry White Chocolate Scones

Indulge in the ultimate treat with these Raspberry White Chocolate Scones! These fluffy, buttery scones are bursting with juicy raspberries and sweet white chocolate, making them the perfect addition to your breakfast or afternoon tea. Discover the easy step-by-step recipe that takes just 35 minutes to create this delightful pastry. Click to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cut into small cubes

1/2 cup heavy cream

1 large egg

1 cup fresh raspberries (or frozen, thawed)

1/2 cup white chocolate chips

1 teaspoon vanilla extract

Coarse sugar, for sprinkling on top

Instructions
 

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well blended.

      Introduce the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture takes on the texture of coarse crumbs – think sandy with small butter pieces.

        In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until well combined. Pour this wet mixture into the dry ingredients, stirring gently with a spatula until just incorporated. Avoid overmixing to keep the scones light and fluffy.

          Carefully fold in the fresh raspberries and white chocolate chips, ensuring even distribution without breaking the raspberries too much.

            Transfer the dough onto a lightly floured surface. Gently knead it a few times, enough to bring the dough together but not so much that it loses its tender texture. Shape the dough into a circle approximately 1-inch thick.

              Using a sharp knife or a round biscuit cutter, cut the dough into wedges or individual rounds. Arrange them on the prepared baking sheet, giving a little space between each scone.

                Brush the tops of the scones lightly with a bit of cream and sprinkle with coarse sugar for a crunchy finish.

                  Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the scones are beautifully golden brown on top.

                    Once baked, allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 35 mins | Servings: 8 scones

                        - Presentation Tips: Serve these delightful scones warm on a rustic platter with a generous dollop of clotted cream or butter. Garnish with additional fresh raspberries for a bright, inviting presentation that tempts the senses!