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- 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 - Powdered sugar for dusting - Clotted cream - Raspberry jam Gathering the right ingredients is key when making these scones. You want to use fresh raspberries and good quality white chocolate chips. The butter should be cold for a flaky texture. This mix of flavors creates a perfect balance of sweet and tart. The optional ingredients can elevate the scones more. Dusting with powdered sugar adds a nice touch. Clotted cream and raspberry jam make a delightful pairing when serving. They add richness and extra raspberry flavor. All these ingredients come together to make a treat that is easy and fun to make. You can impress family and friends with this simple recipe. Enjoy the process as much as the result! {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. In these first steps, we set the stage for baking. Preheating the oven ensures that the scones rise properly. The parchment paper makes cleanup easy and keeps the scones from sticking. - In a large bowl, mix together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and 1/4 cup granulated sugar. This combination is the base of your scones. Whisk them well to combine. - Add 1/2 cup cold, cubed unsalted butter into the flour mixture. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Cold butter creates flaky layers in your scones. It’s key to keeping the scones light and airy. - In another bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Then, pour this into the dry mixture. Gently stir until just combined. Don’t over-mix; a few lumps are okay. This keeps your scones tender. - Now, gently fold in 3/4 cup fresh raspberries and 1/2 cup white chocolate chips. Be careful not to crush the raspberries too much. You want bursts of flavor in every bite. - Lightly flour your surface. Turn out the dough and shape it into a disc, about 1 inch thick. - Cut the disc into 8 equal wedges and place them on the baking sheet, giving them space. - Brush the tops with extra cream and sprinkle raw sugar on top for crunch. - Bake in the oven for 18-22 minutes. They should be golden brown. Once they are done, let them cool for a few minutes. This helps them set and makes them easier to move. Enjoy the process, and soon you'll have scones that are not just tasty but beautifully presented! Cold ingredients make all the difference. Use cold butter and cream. This keeps the butter solid. Solid butter creates steam while baking. Steam makes your scones fluffy and light. Avoid over-mixing the dough. Mix the wet and dry ingredients just until they blend. If you mix too much, the scones can become tough. Remember, less is more when it comes to mixing. Raspberry white chocolate scones shine when served with clotted cream and raspberry jam. The rich cream adds a smooth layer. The sweet jam brings out the berry flavor. This combo makes each bite special. For drinks, serve with a hot cup of tea or coffee. Both drinks enhance the scone experience. Try a light herbal tea for a refreshing touch. Dust the warm scones with powdered sugar. This adds a sweet look and taste. A light sprinkle goes a long way in making your scones pop. Arrange the scones on a pretty plate. You can place them in a circle or stack them. Add fresh raspberries around for color. This makes your scones look stunning and ready to enjoy! Pro Tips Use Cold Ingredients: Ensure your butter and cream are cold; this helps create flaky layers in the scones. Handle the Dough Gently: Mix the dough until just combined to avoid tough scones; overworking the dough can lead to a dense texture. Choose Fresh Raspberries: Opt for fresh, firm raspberries for the best flavor and to prevent excess moisture in the dough. Cool Before Serving: Allow the scones to cool slightly on a wire rack for the best texture before serving; this helps them firm up and enhances flavor. {{image_4}} You can change the flavors of your scones easily. Try using different berries like blueberries or strawberries. These fruits add sweetness and a nice pop of color. You can also swap out the white chocolate chips. Use dark chocolate or even milk chocolate for a richer taste. Want something crunchy? Add chopped nuts like pecans or walnuts. For a fresh burst, mix in some citrus zest, like lemon or orange. If you need a gluten-free option, use a gluten-free flour blend. Make sure it has a good binding agent to help the scones hold together. For a vegan version, swap the butter for a plant-based alternative. Use almond milk or coconut milk instead of heavy cream. Replace the egg with a flaxseed meal or applesauce to keep the moisture. Scones can adapt to any season. In summer, try peaches or cherries when they are ripe. In fall, pumpkin or spice can add warmth. For winter holidays, think of cranberries or peppermint. This way, you can enjoy a different flavor all year long. Each season brings new tastes to explore! After baking, let the scones cool on the baking sheet for about five minutes. Transfer them to a wire rack for complete cooling. This step helps keep the scones light and fluffy. If you stack them while warm, they may get soggy. Store your cooled scones at room temperature in an airtight container. They stay fresh for about two days. If you want to keep them longer, refrigeration works too. Just wrap each scone in plastic wrap before placing them in the fridge. For even longer storage, consider freezing. Place the cooled scones in a freezer-safe bag. They can last up to three months in the freezer. To enjoy warm scones again, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the scones on a baking sheet for about 10 minutes. This method keeps their texture and flavor intact. You can also use a microwave, but only for 10-15 seconds. This warms them but may make them softer. Enjoy your scones fresh and warm! To make scones from scratch, start with simple ingredients. Mix flour, baking powder, salt, and sugar in a bowl. Add cold, cubed butter and mix until it looks like crumbs. In another bowl, whisk heavy cream, egg, and vanilla extract. Pour this into the flour mix and stir gently. Finally, fold in raspberries and white chocolate. Shape, cut, and bake until golden. Scones may not rise due to a few reasons. First, check if your baking powder is fresh. Old baking powder may not work well. Also, avoid over-mixing the dough. This can make scones dense. Lastly, make sure your oven is preheated. Baking in a cold oven can prevent proper rising. Yes, you can use frozen raspberries. They work well in scones. Just remember to add them straight from the freezer. Do not thaw them, as they may become mushy. This keeps the scones from turning too wet. Scones last for about 2-3 days at room temperature. To store them, place scones in an airtight container. This keeps them fresh. If you want to keep them longer, freeze them. Properly wrapped, they can last for up to 3 months. Yes, you can freeze the scone dough. Shape the dough into a disc and cut it into wedges. Then, wrap each wedge in plastic wrap. Place the wrapped pieces in a freezer bag. When ready to bake, just add a few extra minutes to the baking time. Raspberry white chocolate scones pair well with various treats. Serve them with clotted cream for a rich touch. You can also add raspberry jam for a sweet kick. A hot cup of tea or coffee makes a great drink choice. You’ve learned how to make tasty raspberry white chocolate scones. We covered key ingredients, preparation, and baking steps. Remember to keep your ingredients cold for the best texture. Consider adding variations like other berries or nuts. Store your scones properly for fresh bites later. Enjoy pairing them with clotted cream and raspberry jam. With these tips, your scones will impress family and friends. Happy baking!

Raspberry White Chocolate Scones

Indulge in the deliciousness of Raspberry White Chocolate Scones with this easy scone recipe! Perfect for breakfast or a sweet treat, these homemade raspberry scones are bursting with fresh raspberries and rich white chocolate. Whip up these delightful white chocolate desserts for your next gathering or enjoy a cozy day at home. Get the recipe now and elevate your fresh raspberry baking ideas. Save this for your next baking adventure! #Scones #Baking #Desserts #Raspberry
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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
 

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk them together until they are evenly mixed.

      Next, add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingertips to gently rub the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.

        In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until they are fully combined and slightly frothy.

          Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined; be careful not to over-mix as this can affect the texture of the scones.

            Once the dough is mixed, gently fold in the fresh raspberries and white chocolate chips. Ensure they are evenly distributed throughout the dough without excessively mashing the raspberries.

              Lightly flour your work surface and turn the dough out onto it. Shape the dough into a disc about 1 inch thick.

                Using a sharp knife, cut the disc into 8 equal wedges. Carefully transfer these scones onto the prepared baking sheet, ensuring there is space between each one for even baking.

                  For a golden finish, brush the tops of the scones with extra cream and sprinkle with raw sugar to add a sweet crunch.

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

                      Once baked, allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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

                          - Presentation Tips: Serve the warm scones dusted with a light sprinkling of powdered sugar. Pair with a dollop of rich clotted cream and a side of raspberry jam for an indulgent and beautiful touch. Enjoy!