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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup white chocolate chips - Extra cream for brushing on top - Additional sugar for sprinkling Each ingredient in these scones plays an important part. The all-purpose flour gives structure. The granulated sugar adds sweetness and a nice crust. Baking powder helps the scones rise, making them light. Salt enhances the flavor of all the other ingredients. Cold, cubed butter brings richness and helps create a tender texture. Heavy cream adds moisture and richness. The egg binds everything together. Vanilla extract gives a warm, sweet flavor. Fresh raspberries provide tartness, and white chocolate chips add creamy sweetness. You can replace all-purpose flour with whole wheat flour for a healthier option. Instead of heavy cream, use milk or a plant-based milk for a lighter scone. If you want less sugar, you can cut the granulated sugar in half. You can also switch fresh raspberries with blueberries or strawberries. For a different twist, try dark chocolate chips instead of white chocolate. {{ingredient_image_1}} First, I set the oven to 400°F (200°C). This temperature helps the scones rise nicely. I line a baking sheet with parchment paper. This will keep the scones from sticking. Next, I take a large bowl and add 2 cups of all-purpose flour. I add 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. I whisk these ingredients together until they blend well. Now, I cube 1/2 cup of cold, unsalted butter. I add the butter to the flour mix. Using my fingers or a pastry cutter, I work the butter in until it looks like coarse crumbs. This step gives the scones a flaky texture. In another bowl, I whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. I mix them well until everything combines. I pour the cream mixture into the bowl with the dry ingredients. I gently stir until the dough starts to come together. I make sure not to overmix, as this can lead to tough scones. Next, I turn the dough out onto a floured surface. I pat it down into a circle about 1 inch thick. Then, I cut the dough into 8 wedges, like slicing a pizza. I carefully transfer these to the lined baking sheet. I brush the tops of the scones with extra cream. Then, I sprinkle a little sugar on top for added sweetness. I bake the scones for 15-20 minutes. They should look golden brown and feel cooked through. After baking, I let them cool slightly before serving. Enjoy them warm or at room temperature! To make the best Raspberry White Chocolate Scones, keep a few tips in mind: - Use cold butter. This helps create flaky layers. - Don’t overmix the dough. Mix just until it comes together. - Fold in raspberries and chocolate gently. You want them to stay whole. - Pat the dough down to about an inch thick. This helps them rise. - Brush the tops with cream before baking. It gives a nice golden finish. Many home cooks face similar issues when making scones. Here are ways to avoid them: - Make sure your baking powder is fresh. Old baking powder can make scones dense. - Avoid overworking the dough. This can lead to tough scones. - Cut the dough into even wedges. This ensures even baking. - Do not open the oven door too soon. This can cause the scones to collapse. I love serving these scones warm from the oven. Here are some fun ideas: - Pair them with clotted cream or butter for a rich treat. - Serve with a cup of tea or coffee for a cozy afternoon. - Add a drizzle of chocolate on top for extra sweetness. - Enjoy them with fresh fruit or a light fruit salad on the side. Pro Tips Use Cold Butter: Make sure your butter is very cold. This helps create a flaky texture in the scones as the butter melts during baking. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough scones. Fresh Raspberries: Use fresh raspberries for the best flavor. If using frozen, do not thaw them before adding to the dough to prevent excess moisture. Brush with Cream: Brushing the tops of the scones with cream before baking gives them a beautiful golden color and a slight shine. {{image_2}} You can mix and match fruits in your scones. Try blueberries, strawberries, or blackberries. Each fruit adds its own taste and color. For example, blueberries bring a sweet burst. Strawberries add a touch of tartness. You can also mix fruits for a fun flavor blend. Just keep the fruit amount the same. Use one cup total, and your scones will stay moist. If white chocolate isn’t your favorite, try dark or milk chocolate instead. Dark chocolate adds a rich, deep flavor. Milk chocolate gives a sweeter touch. You can also use chocolate chunks for a chunky texture. Choose your favorite chocolate to make these scones truly yours. Just remember to keep the amount the same as the recipe calls for. To make gluten-free scones, swap all-purpose flour for a gluten-free blend. Many blends work well for baking. Look for one that includes xanthan gum for good texture. You might also need to adjust the liquid a little. Start with the same amount and add more if the dough feels too dry. Your scones will still be delicious and fluffy. Enjoy your gluten-free treat! To keep your leftover scones fresh, place them in an airtight container. This method helps prevent them from drying out. You can store them at room temperature for up to two days. If you live in a humid area, it’s best to refrigerate them. Just remember to let them cool completely before sealing them away. If you want to enjoy these scones later, freezing is a great option. First, let the scones cool completely. Then, wrap each scone tightly in plastic wrap. Place the wrapped scones in a freezer bag or container. They can last in the freezer for up to three months. When you’re ready to eat them, just thaw them overnight in the fridge. To bring back the fresh taste of your scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 5 to 10 minutes. This will help them regain their soft texture. If you prefer, you can also microwave them for about 15 to 20 seconds. Just be careful not to overheat, as they can become tough. Enjoy your cozy treat! Yes, you can use frozen raspberries. They work well in these scones. Just remember to thaw and drain them first. This helps avoid extra moisture in the dough. Frozen raspberries may break apart more, so be gentle when mixing them in. To keep your scones moist, store them in an airtight container. You can also wrap them in plastic wrap. If you plan to eat them later, consider freezing them. This helps keep their soft texture intact. Reheat them in the oven for a warm treat. Check the scones after 15 minutes. They should be golden brown on top. You can also insert a toothpick into the center. If it comes out clean, the scones are ready. Don’t overbake them, or they might get dry. In this guide, we explored how to make Raspberry White Chocolate Scones. We detailed the essential ingredients and their roles, as well as smart substitutions. I shared step-by-step instructions and handy tips for perfect scones. You learned about different fruit and chocolate options and how to store leftovers. Now, you have everything to create tasty scones. Enjoy baking and sharing this treat with others!

Raspberry White Chocolate Scones

Delicious scones filled with fresh raspberries and white chocolate, perfect for breakfast or a snack.
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 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 half cup unsalted butter, cold and cubed
  • 1 half cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1 half cup white chocolate chips
  • 1 extra cream for brushing on top
  • 1 extra sugar for sprinkling

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, granulated sugar, baking powder, and salt until well combined.
  • Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
  • Pour the cream mixture into the dry ingredients and gently stir until the dough just comes together. Be careful not to overmix.
  • Carefully fold in the fresh raspberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
  • Cut the dough into 8 wedges (like a pizza) and transfer them to the prepared baking sheet.
  • Brush the tops with extra cream and sprinkle a little sugar on top for added sweetness and crunch.
  • Bake for 15-20 minutes, or until the scones are golden brown and cooked through.
  • Remove from the oven and let cool slightly before serving.

Notes

Enjoy warm or at room temperature.
Keyword baking, raspberry, scones, white chocolate