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To make delicious Raspberry White Chocolate Scones, you need a few simple ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 3/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh or frozen raspberries - 1/2 cup white chocolate chips - Optional: cream or milk for brushing Each ingredient plays a key role in making these scones fluffy and tasty. The all-purpose flour gives structure. The sugar adds sweetness, while the baking powder helps the scones rise. Salt enhances all the flavors. Using cold butter creates flaky layers. Heavy cream adds richness, making them soft. The egg binds everything together. Vanilla extract brings warmth and flavor. You can use fresh raspberries in season or frozen if they are not available. White chocolate chips add a creamy touch. Brushing with cream or milk gives a nice golden color on top. With these ingredients ready, you can make tasty scones that are perfect for breakfast or tea time! 1. First, preheat your oven to 400°F (200°C). This step is important for even baking. 2. Line a baking sheet with parchment paper. This keeps the scones from sticking. 3. In a large bowl, mix together 2 cups of flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk well until combined. 4. Next, add 1/2 cup of cold, cubed unsalted butter to the flour mix. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. 1. In another bowl, whisk together 3/4 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix until you see no lumps. 2. Pour the cream mixture into the dry ingredients. Stir gently. Be careful not to overmix, or your scones will be tough. 1. Gently fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Ensure they are mixed evenly. 2. Transfer the dough to a floured surface. Knead it a few times until it holds together. Shape it into a circle about 1 inch thick. 3. Cut the circle into 8 wedges, just like slicing a pizza. Place the wedges on your prepared baking sheet. 4. If you want a golden top, brush the scones with cream or milk. 5. Bake in the oven for 15-20 minutes. Check for a light golden color on top. This means they’re done. To get the best scone texture, start with cold butter. Cold butter helps your scones stay flaky. Cut the butter into small cubes and add it to the dry mix. Use a pastry cutter or your fingers to blend it. Stop when the mix looks like coarse crumbs. Avoid overmixing the dough. This is key for soft scones. After you add the wet ingredients, stir gently. You want to combine it just enough. If you mix too much, your scones will be tough. For a golden finish, brush the tops with cream or milk. This gives them a nice color and shine. Use a pastry brush and apply a light layer before baking. If you have a convection oven, use it. Convection settings help bake evenly. They circulate hot air around the scones. This way, they bake all the way through and turn golden on top. {{image_2}} You can switch up the berries in your scones based on what's fresh. If you can’t find raspberries, try strawberries or blueberries. Each berry adds its own twist. They can change the taste and color of your scones. You can also add nuts or spices. Chopped walnuts or pecans can give a nice crunch. Cinnamon or nutmeg can add warmth and depth to the flavor. Experimenting with these ingredients can make your scones unique and fun. If you need a gluten-free option, you can use alternative flours. Almond flour or a gluten-free blend works well. Just remember that the texture may change a bit. For a dairy-free version, substitute the butter with coconut oil or a plant-based butter. Use coconut cream or almond milk in place of heavy cream. These swaps help keep the scone moist and delicious. You can still enjoy the same great flavors while meeting your dietary needs. To keep your scones fresh, let them cool first. Set them on a wire rack. This allows air to circulate and prevents sogginess. Once cool, place them in an airtight container. You can store them at room temperature for up to two days. If you want to keep them longer, consider refrigeration. In the fridge, they last about a week. To enjoy your scones warm, reheating is key. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This keeps them soft inside and slightly crispy outside. You can also use a microwave. However, be careful. Heat them for just 10 to 15 seconds. This method might make them a bit softer, but they will still taste good. For the best texture, avoid reheating scones multiple times. Enjoy them fresh! How do I know when the scones are done baking? Your scones are done when they turn a light golden color. Check the edges for firmness. A toothpick inserted into the center should come out clean. If it has wet dough on it, bake a few more minutes. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. When you are ready to bake, just cut it into wedges and bake as directed. What can I serve with Raspberry White Chocolate Scones? You can serve these scones with many tasty options. I love them warm with whipped cream or clotted cream. A side of fresh raspberries adds a nice touch. You can also pair them with tea or coffee for a delightful treat. This blog post covered all you need to know about making Raspberry White Chocolate Scones. We talked about the key ingredients, easy steps for preparation, and tips for perfect texture. Remember to adjust for seasons and dietary needs. Storing and reheating your scones correctly keeps them fresh. Enjoy making this treat that brings joy with each bite. You’ll impress friends and family with your baking skills! Now, get baking and savor your creation.

Raspberry White Chocolate Scones

Indulge in the perfect treat with these Raspberry White Chocolate Scones! Soft, buttery, and bursting with fresh raspberries and creamy white chocolate, they’re ideal for breakfast or a snack. This easy recipe guides you through every step, ensuring delicious results in just 35 minutes. Ready to impress your family and friends?
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, if not in season)

1/2 cup white chocolate chips

Optional: additional cream or milk for brushing on top

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

      Add the cold, cubed butter to the flour mixture, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        In a separate bowl, combine the heavy cream, egg, and vanilla extract. Whisk until combined.

          Pour the cream mixture into the flour mixture and gently stir until just combined. Be careful not to overmix.

            Fold in the raspberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.

              Transfer the dough onto a floured surface and gently knead it a few times until it comes together. Form it into a circle about 1-inch thick.

                Cut the circle into 8 equal wedges (like a pizza) and place them on the prepared baking sheet.

                  If desired, brush the tops lightly with cream or milk for a golden finish.

                    Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top.

                      Allow to cool for a few minutes on the baking sheet before transferring to a wire rack.

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

                          - Presentation Tips: Serve warm with a dollop of whipped cream or a side of clotted cream, and a few extra raspberries scattered around for a pop of color!