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To make Raspberry White Chocolate Scones, gather these ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/4 cup granulated sugar - 1/2 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 3/4 cup fresh raspberries - 1/2 cup white chocolate chips - Extra cream for brushing - Raw sugar for sprinkling For the flour, you can use whole wheat flour for a nuttier taste. If you want a dairy-free option, try coconut cream instead of heavy cream. You can swap the white chocolate chips for dark chocolate chips if you prefer a richer flavor. Use frozen raspberries if fresh ones are not available; just be careful not to overmix. Always pick fresh raspberries; they should be firm and bright red. For butter, choose unsalted for better control over the scone's sweetness. Use pure vanilla extract instead of imitation for a more natural taste. When it comes to chocolate, select high-quality white chocolate chips for a creamy melt. These choices will enhance your scones and elevate your baking experience! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This high heat helps the scones rise well. Next, line a baking sheet with parchment paper. This prevents the scones from sticking and makes cleanup easy. In a large bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of salt, and 1/4 cup of granulated sugar. Whisk these dry ingredients together until they mix well. This step ensures that the baking powder spreads evenly. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Mix until it looks smooth. Now, pour this wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix. This will keep the scones light and fluffy. Turn the dough onto a floured surface. Shape it into a disc that is about 1 inch thick. Use a sharp knife to cut the disc into 8 wedges. Place each wedge on the prepared baking sheet. Make sure to leave some space between each scone. Brush the tops of the scones with extra cream for a golden finish. Sprinkle raw sugar on top for a nice crunch. Bake for 18-22 minutes. Check for a golden color and a clean toothpick when inserted. Let the scones cool for a few minutes on the baking sheet before moving them to a wire rack. Enjoy them warm for the best taste! To get that soft and fluffy scone, handle your dough gently. Overmixing can ruin the texture. When you mix wet and dry ingredients, stir just until combined. The dough should be a bit sticky. Use cold butter and cream; this helps create layers. One big mistake is using warm butter. Cold butter makes a lighter scone. Another error is not measuring flour correctly. Too much flour can make the scones dry. Avoid pressing the dough too hard when shaping it. Keep it light and airy for the best results. If you have leftover scones, store them in an airtight container. They stay fresh for about two days at room temperature. For longer storage, freeze them. Wrap each scone in plastic wrap and place them in a freezer bag. They last up to three months in the freezer. Just reheat them in the oven when you're ready to enjoy! Pro Tips Use Cold Butter: Make sure your butter is very cold. This helps create flaky layers in the scones as the butter melts during baking. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones. Fresh Raspberries: Use fresh raspberries for the best flavor and texture. If using frozen, be careful as they can make the dough too wet. Brush with Cream: Brushing the tops with cream before baking gives the scones a beautiful golden color and a slightly crunchy texture. {{image_2}} You can switch out raspberries for other fruits. Blueberries work great in this recipe. Strawberries also add a nice sweet touch. You could even try diced peaches or cherries. Just make sure the fruit is fresh and ripe. This keeps your scones tasting amazing. While white chocolate is sweet, you can try dark or milk chocolate instead. Dark chocolate gives a rich flavor that pairs well with fruit. Milk chocolate adds extra sweetness, perfect for those who love a sweeter bite. You can mix and match chocolate types for fun flavor combos. To make these scones gluten-free, use a gluten-free flour blend. Look for one that has a good mix of ingredients. For a dairy-free version, swap the butter for coconut oil or a vegan butter. Use almond or oat milk in place of heavy cream. These adaptations keep the scones tasty and enjoyable for everyone! Raspberry white chocolate scones taste amazing with jams. I love to serve them with raspberry jam. It adds a fruity burst that matches the scones. You can also try clotted cream for a rich touch. Honey or lemon curd works too. Each spread adds a unique flavor twist. A warm cup of tea pairs perfectly with these scones. Try a nice Earl Grey or chamomile tea. Coffee is another great choice, especially a smooth latte. If you want something fruity, a berry smoothie is refreshing. Each drink enhances the scone experience. Serve the scones warm for the best taste. I like to dust them with powdered sugar. Place them on a pretty plate to impress your guests. You can also add fresh raspberries on the side. Use a small bowl for jams or clotted cream. The colors and textures make the meal look special. You can tell scones are done when they turn golden brown. A toothpick inserted in the center should come out clean. If it has wet dough on it, give them a few more minutes. The tops should feel firm to the touch. Yes, you can freeze unbaked scones! Shape the scones and place them on a baking sheet. Freeze them for about an hour, then transfer them to a freezer bag. They can last in the freezer for up to three months. When ready to bake, add a few extra minutes to the baking time. 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 method keeps them soft and warm. You can also microwave them for about 15 seconds but they may become a bit tough. You can enhance the flavor of scones by adding spices. A pinch of cinnamon or nutmeg works well. You can also try adding citrus zest, like lemon or orange, for a fresh taste. Using high-quality ingredients, like real vanilla extract, makes a big difference too. You learned the key ingredients and how to prep them for scones. We explored step-by-step instructions to make baking easy. I shared tips and tricks to avoid common mistakes and ensure great texture. You can also try fun variations to suit your taste. Finally, serving ideas help elevate your scone experience. Baking scones can be simple and rewarding. Use this guide to impress friends and family with your delicious treats. Enjoy your time in the kitchen!

Raspberry White Chocolate Scones

Indulge in these delightful raspberry white chocolate scones, a perfect treat for any occasion! This easy scone recipe is a must-try for lovers of homemade scones with raspberries and will have your kitchen smelling heavenly. Bake these scones from scratch in just 40 minutes for a rich white chocolate raspberry dessert that everyone will adore. Don’t miss out—save this recipe today! #RaspberryScones #EasySconeRecipe #WhiteChocolateDessert #BakingFromScratch
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup granulated sugar

1/2 cup unsalted butter, cold and cubed

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

3/4 cup fresh raspberries

1/2 cup white chocolate chips

Extra cream for brushing

Raw sugar for sprinkling

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

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

      Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.

        In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.

          Pour the wet ingredients into the dry ingredients and stir gently until just combined.

            Carefully fold in the fresh raspberries and white chocolate chips, being cautious not to overmix.

              Turn the dough out onto a floured surface and shape it into a disc, about 1 inch thick.

                Cut the disc into 8 wedges and transfer them onto the prepared baking sheet, leaving space in between each scone.

                  Brush the tops with extra cream and sprinkle with raw sugar for a touch of sweetness and crunch.

                    Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.

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

                        Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8 scones

                          - Presentation Tips: Serve the scones warm, dusted with powdered sugar and accompanied by a dollop of clotted cream or a raspberry jam for an added touch.