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This recipe calls for 2 cups of all-purpose flour. It gives the scones their base. Using all-purpose flour ensures a nice texture. It helps the scones rise well and hold their shape. You will need 1/4 cup of granulated sugar for sweetness. This sugar balances the tartness of the raspberries. If you want a little extra sweetness, you can sprinkle more sugar on top before baking. It makes for a nice crunch on the outside. Other key ingredients include: - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, chilled and diced - 3/4 cup heavy cream - 1 teaspoon vanilla extract - 1/2 cup white chocolate chips - 1 cup fresh raspberries, lightly floured - 1 egg (for egg wash) Baking powder and baking soda help the scones rise. Salt enhances the flavors. Chilled butter creates a flaky texture. Heavy cream adds richness, while vanilla gives a lovely aroma. The white chocolate chips melt and add sweetness. Fresh raspberries burst with flavor in every bite. {{ingredient_image_1}} First, set your oven to 400°F (200°C). This makes sure your scones bake evenly. Next, take a baking sheet and line it with parchment paper. This helps the scones not stick and makes cleanup easy. In a big bowl, add 2 cups of all-purpose flour. Then, pour in 1/4 cup of granulated sugar. Next, add 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they blend well. This creates a nice base for the scones. In a different bowl, mix together 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. Pour this creamy mix into the dry ingredients. Stir gently until everything just comes together. Now, add 1/2 cup of white chocolate chips and 1 cup of lightly floured raspberries. Fold them in carefully. You want to keep the raspberries whole for a burst of flavor in each bite. To make the best scones, you want a soft but not sticky dough. First, use cold butter. Chilled butter helps create flaky layers. Cut the butter into the flour until it looks like coarse crumbs. This method keeps the butter cold. When you add the cream, mix just until combined. Over-mixing will make the scones tough. When adding raspberries, be gentle. If you crush them, you will make the dough too wet. Lightly toss the raspberries in flour before adding them to the dough. This helps them stay whole and not sink. Use a spatula to fold them in carefully. Aim for a few swirls, not full mixing. Baking at 400°F (200°C) gives you golden scones. Start checking them after 15 minutes. If they are not golden yet, leave them for a few more minutes. Every oven is different, so watch them closely. If your scones are browning too fast, lower the temperature a bit. Remember, every batch can be unique! Pro Tips Chill Your Ingredients: For flakier scones, ensure your butter and cream are cold. This helps create steam during baking, resulting in a lighter texture. Don’t Overmix: Mix the dough until just combined. Overmixing can lead to tough scones, so handle the dough gently. Use Fresh Raspberries: Fresh raspberries not only add flavor but also a beautiful pop of color. If using frozen, ensure they are thawed and drained to prevent excess moisture. Experiment with Flavors: Try adding lemon zest or almond extract for a unique twist. The basic scone recipe is versatile and can accommodate various flavors! {{image_2}} You can switch raspberries for other fruits. Blueberries are a great choice. Strawberries also work well. Both add a sweet touch. If you want a tart flavor, go for cranberries. Diced peaches or apricots bring a fresh twist too. If you want to change the chocolate, use dark chocolate chips instead. They give a richer taste. You can also try milk chocolate for a sweeter scone. Another option is to skip chocolate altogether and use nuts. Chopped pecans or walnuts can add nice crunch. Adding a hint of citrus can make a big change. Grate some lemon or orange zest into the dough. This will brighten the flavor of your scones. You can also mix in some cinnamon for warmth. A pinch of nutmeg can bring a cozy touch. These small tweaks make your scones unique and tasty! You can store leftover scones in an airtight container. Keep them at room temperature for up to two days. If you want to keep them longer, use the fridge. This will keep them fresh for about a week. To freeze scones, wrap them tightly in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to three months. When ready to use, just thaw them in the fridge overnight. Reheat scones in the oven for best results. Preheat the oven to 350°F (175°C). Place the scones on a baking sheet. Heat for about 10 minutes. This will make them warm and soft again. You can also use a microwave, but they may get a little soggy. Yes, you can use frozen raspberries. Just remember to thaw them first. Drain any extra liquid. This helps keep the dough from becoming too wet. Frozen raspberries can work well in scones. They add a nice tartness and moisture. To keep scones moist, don’t overmix the dough. Mix until just combined. Use cold butter and cream, as they help create a tender texture. Baking them for the right time is also key. Check them around 15 minutes. They should be lightly golden and fluffy. Scones are great with butter or jam. You can also serve them with clotted cream or whipped cream. A cup of tea or coffee pairs nicely too. For a fun twist, try them with a fruit compote. It adds flavor and color to your plate. In this post, we explored key baking ingredients like flour and sugar. I shared step-by-step instructions for making perfect scones. You learned tips for texture and how to fold in raspberries. We also discussed variations and how to store leftovers. Remember, baking scones can be fun and flexible. Experiment with flavors and fruits. Each batch can be better than the last. You now have the tools to bake delicious scones at home. Happy baking!

Delightful White Chocolate Raspberry Scones

Delicious scones made with white chocolate and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, chilled and diced
  • 0.75 cup heavy cream
  • 1 teaspoon vanilla extract
  • 0.5 cup white chocolate chips
  • 1 cup fresh raspberries (lightly floured)
  • 1 egg for egg wash
  • to taste sugar for sprinkling (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • Add the chilled and diced butter into the flour mixture. Use a pastry cutter or your fingers to crumble the butter into the dry ingredients until it resembles coarse crumbs.
  • In a separate bowl, combine the heavy cream and vanilla extract. Slowly pour this into the flour mixture, stirring until just combined.
  • Gently fold in the white chocolate chips and raspberries, being careful not to crush the raspberries.
  • Turn the dough out onto a floured surface and pat it into a 1-inch thick circle. Cut into wedges or use a biscuit cutter for round shapes.
  • Place the scones onto the prepared baking sheet. Brush the tops with beaten egg and sprinkle with additional sugar if desired.
  • Bake for 15-20 minutes until the scones are golden brown.
  • Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

Serve warm, dusted lightly with powdered sugar, and garnished with fresh raspberries.
Keyword baking, raspberry, scones, white chocolate