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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 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 - Extra cream and sugar for topping When you gather ingredients for Raspberry White Chocolate Scones, focus on quality. Use fresh raspberries for a burst of flavor. They should be bright red and firm. For white chocolate, pick high-quality chips. Good chocolate makes a big difference in taste. Always use cold butter. This helps create a flaky texture in your scones. Measure your ingredients carefully. Baking is precise. Each ingredient plays a role in the final outcome. Enjoy the process of selecting these ingredients. You will see how they come together to create a delightful treat. {{ingredient_image_2}} Preheat your oven to 400°F (200°C). This temperature helps the scones rise well. Line a baking sheet with parchment paper. Parchment paper makes cleanup easy and prevents sticking. In a large bowl, add 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together well. Proper whisking ensures all dry ingredients mix evenly. This step is key for a light texture. Cut 1/2 cup of cold, cubed butter into the dry mix. Use a pastry cutter or your fingertips. Blend until it looks like coarse crumbs. Leave some small pieces of butter. This helps create flaky layers. In a separate bowl, mix 3/4 cup of heavy cream with 1 teaspoon of vanilla extract. Stir until combined. Slowly pour this cream mixture into the dry ingredients. Stir gently until the dough starts to come together. Don’t overmix; this keeps the scones tender. Gently fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Be careful not to crush the raspberries. Keeping them whole helps maintain their juicy flavor and bright color in the scones. Transfer the dough to a floured surface. Knead it a few times until smooth. Pat it into a circle about 1-inch thick. Cut the dough into 8 equal wedges using a sharp knife or pizza cutter. Place them on the baking sheet with space between each scone. Brush the tops with extra cream and sprinkle sugar. Bake for 15-20 minutes until golden brown. Enjoy the delightful aroma! Using the right ingredient temperature is key. Cold butter makes all the difference. When you mix cold butter with dry ingredients, it creates pockets of air. This leads to a light and fluffy scone. Keep your heavy cream cold too. It helps the dough rise well in the oven. You can easily adjust the sweetness. If you want less sugar, cut the granulated sugar by a quarter. This will still give you tasty scones. If you love sweeter treats, add a bit more sugar. Just remember to balance it with the tartness of the raspberries. Avoid overmixing the dough. This can lead to tough scones instead of tender ones. Mix just until the dough comes together. Another mistake is cutting the scones too small. Bigger scones bake better and have a nice, soft inside. If your scones are too dry, check your oven temperature. It might be too hot, causing them to bake too fast. Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold to create flaky layers in your scones. Warm ingredients can lead to denser scones. Don’t Overmix: After adding the cream mixture, mix gently until just combined. Overmixing can make the scones tough instead of tender. Freshness is Key: Use fresh raspberries for the best flavor and texture. If using frozen, ensure they are thawed and drained to prevent excess moisture. Watch the Baking Time: Keep an eye on the scones as they bake; ovens can vary. Remove them once golden brown for the best texture. {{image_4}} You can switch up the raspberries for other fruits. Blueberries add a nice burst of flavor. Strawberries also work well, just chop them into smaller pieces. If you want a tropical twist, try pineapple bits or mango chunks. Each fruit gives a unique taste while keeping the scone's texture light and fluffy. Want to make your scones even more special? Consider adding nuts like chopped almonds or pecans. These add a nice crunch. You can also use extracts for flavor. A drop of almond or coconut extract can boost the taste. Just remember, a little goes a long way! If you need gluten-free scones, swap the all-purpose flour for a gluten-free blend. Make sure it has a good binding agent, like xanthan gum. For a dairy-free option, use coconut cream instead of heavy cream and dairy-free butter. You can still enjoy these delicious treats without sacrificing flavor! To keep your scones fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. Place the container in a cool, dark spot. The ideal temperature is room temperature, away from sunlight. Storing them this way keeps the scones tasty for up to two days. You want your scones to taste like they just came out of the oven. To do this, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This method keeps the scones soft and warm without making them tough. You can also use a microwave, but that may make them chewy. Heat them for 10 to 15 seconds, checking often. Freezing scones is a smart way to enjoy them later. Start by letting the scones cool completely. Wrap each scone in plastic wrap and place them in a freezer bag. Squeeze out as much air as possible. When you're ready to eat, take out a scone and let it thaw in the fridge overnight. For a warm treat, reheat it in the oven as described above. Scones can stay fresh in the freezer for up to three months. Yes, you can prepare the dough ahead of time. Mix the dry and wet ingredients, then combine them. Before folding in the raspberries and chocolate, wrap the dough tightly in plastic wrap. Store it in the fridge overnight. When you're ready to bake, just fold in the raspberries and white chocolate chips. This method saves time and keeps your scones fresh. Scones pair well with many drinks and spreads. You can serve them with tea or coffee for a cozy breakfast. A dollop of clotted cream adds richness. Raspberry jam brings out the fruit flavor. You can also try lemon curd for a zesty twist. These pairings enhance the scone experience. Look for a few key signs to know when your scones are done. They should be golden brown on top. Insert a toothpick into the center; it should come out clean. The scones will also feel firm to the touch. If they meet these criteria, you’re ready to enjoy them! Making Raspberry White Chocolate Scones is simple and fun. We covered all the key steps: selecting fresh ingredients and mixing them just right. I shared tips to avoid common mistakes and adjustments for sweetness. You can try different fruits or dietary options to customize the recipe. Remember, the secret to fluffy scones lies in the temperatures of the ingredients. Store them properly for lasting flavor, and enjoy them with your favorite drinks. Dive into baking these scones and impress yourself and others with this easy treat!

Raspberry White Chocolate Scones

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
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 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
  • to taste none Extra cream and sugar for topping

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure they are well combined to form a dry mix.
  • Add the cold, cubed butter into the dry ingredients. Using a pastry cutter or your fingertips, blend the butter into the flour mixture until it resembles coarse crumbs, with some small pea-sized pieces of butter remaining.
  • In another bowl, whisk together the heavy cream and vanilla extract until well mixed. Gradually pour this cream mixture into the dry ingredients, stirring gently just until the dough begins to come together. Do not overmix.
  • Carefully fold in the fresh raspberries and white chocolate chips, being gentle to avoid crushing the raspberries—this will keep their shape and juicy flavor intact.
  • Transfer the dough to a lightly floured surface. With clean hands, gently knead the dough a few times until it becomes smooth. Once smooth, pat it into a circle about 1-inch thick.
  • Using a sharp knife or a pizza cutter, slice the dough into 8 equal wedges. Carefully transfer the scones onto the prepared baking sheet, ensuring they have space between them for proper baking.
  • Brush the tops of each scone with a bit of extra heavy cream and sprinkle granulated sugar on top to create a sweet, crisp exterior.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
  • Once baked, remove them from the oven and allow to cool slightly on the baking sheet before transferring them to a rack.

Notes

Serve warm with powdered sugar, clotted cream, or raspberry jam for an indulgent treat.
Keyword baking, raspberries, scones, white chocolate