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When making Raspberry White Chocolate Scones, you need fresh, simple ingredients. Each one plays a key role in creating that perfect scone. Here’s what you will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries (or frozen) - 1/2 cup white chocolate chips - 1 egg wash (1 egg beaten with a splash of water) Each ingredient has a purpose. The flour gives structure, while the sugar adds sweetness. Baking powder helps the scones rise, and salt enhances flavors. Cold butter creates a crumbly texture, and heavy cream adds richness. The egg serves as a binder, while vanilla brings warmth. Fresh raspberries and white chocolate bring a delightful twist. Using frozen raspberries works too, just keep them slightly frozen before mixing. This helps them hold their shape. Each bite of these scones is a burst of flavor, balancing sweet chocolate with tart berries. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. This keeps the scones from sticking. - In a large bowl, whisk together the flour, sugar, baking powder, and salt. - Make sure these dry ingredients mix well. This helps the scones rise nicely. - Add the cold, cubed butter to your flour mix. - Use a pastry cutter or your fingers to blend the butter until it looks crumbly. This step is key for a flaky texture. - In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. - Make sure this mixture is smooth before adding it to the dry mix. - Pour the cream mixture into the flour mixture. Stir gently until just combined. - Fold in the fresh raspberries and white chocolate chips. Be careful not to crush the berries. - Turn the dough onto a floured surface and gently knead it. - Shape the dough into a disc about 1-inch thick. Cut it into 8 wedges like a pizza. - Place the wedges on the prepared baking sheet. Brush the tops with the egg wash for a nice finish. - Bake for 15-18 minutes. Look for a light golden color on top. A toothpick should come out clean when inserted. - Let the scones cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack. To get the best scone texture, avoid overmixing the dough. When you mix too much, the scones can turn tough. Mix just until the ingredients come together. This keeps them light and flaky. Using cold butter is also key. Cold butter creates small pockets of air. These air pockets give your scones a nice rise and soft texture. So, always cube your butter and keep it cold until you're ready to use it. An egg wash gives your scones a beautiful golden finish. It adds shine and color to the tops. To make your egg wash, beat one egg with a splash of water. Brush this mixture over the scones before baking. This small step ensures they bake up nice and shiny. It makes them look more appealing and helps with the overall texture too. Serve your Raspberry White Chocolate Scones warm for the best flavor. You can dust them with powdered sugar for some extra sweetness. Pair them with clotted cream or your favorite jam. Fresh raspberries on the side add a nice touch. Enjoy them with a cup of tea or coffee for a lovely treat. These simple additions elevate your scone experience. Pro Tips Use Cold Ingredients: Make sure your butter and cream are cold to achieve a flaky texture in your scones. Don’t Overmix: Mix the dough just until combined to keep the scones tender and light. Fresh vs. Frozen Raspberries: If using frozen raspberries, do not thaw them before mixing to prevent the dough from becoming soggy. Egg Wash for Shine: Brushing the tops with egg wash before baking gives your scones a beautiful golden color. {{image_2}} You can play with flavors in these scones. Here are some fun ideas: - Nuts: Add chopped walnuts or pecans for crunch. - Citrus Zest: A bit of lemon or orange zest adds brightness. - Spices: A dash of cinnamon or nutmeg can warm up the flavor. - Dried Fruits: Consider adding dried cranberries or cherries for extra sweetness. These add-ins can change the taste and make your scones unique. Feel free to mix and match! You can change the sweetness to fit your taste. If you like it less sweet, cut the sugar to 1/3 cup. For sweeter scones, add an extra tablespoon of sugar. Remember, the white chocolate also adds sweetness. Taste the dough before baking for the best result. This way, you control how sweet your scones are. If you need a gluten-free version, you can still enjoy these scones. Use gluten-free all-purpose flour instead of regular flour. Make sure it has xanthan gum or add 1/2 teaspoon for better texture. You might need to adjust the liquid slightly. Start with the same amount of cream and add more if the dough feels dry. This way, you can savor these treats without gluten! To keep your scones fresh, wrap them in plastic wrap. Place them in an airtight container. This helps lock in moisture and flavor. Store them at room temperature for up to two days. For longer storage, consider the freezer. You can freeze both baked scones and unbaked dough. For baked scones, let them cool completely first. Then, wrap each scone in plastic wrap and place them in a freezer bag. They can last for about three months in the freezer. If you want to freeze the dough, shape it into wedges before wrapping. You can bake them straight from the freezer; just 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 for about 10 minutes, or until warm. This method keeps them soft and flaky. Avoid using a microwave, as it can make them tough. Enjoy your scones warm for the best taste! Yes, you can use frozen raspberries! They work great in scones. Just remember to adjust the recipe slightly. First, do not thaw them before use. Adding them straight from the freezer prevents them from becoming mushy. You might want to reduce mixing time to avoid overworking the dough. This keeps your scones light and fluffy. Look for a few signs to check if your scones are done. They should be lightly golden on top. Insert a toothpick into a scone; it should come out clean. If you see wet batter, they need more time. Lastly, give them a gentle tap. If they sound hollow, they’re ready to come out of the oven! Absolutely! You can swap white chocolate for dark or milk chocolate. Dark chocolate will add a richer flavor. Milk chocolate will make it sweeter and creamier. Each type brings a unique taste to your scones, so feel free to experiment! You learned how to make delicious Raspberry White Chocolate Scones. We covered key ingredients like flour, butter, and fresh raspberries. You now know the crucial steps, from mixing to baking, to get perfect scones. Plus, I shared tips for texture and serving to elevate your treat. Don't forget variations and storage tips for longer enjoyment. Now, it’s time to bake and impress your friends and family with these tasty scones!

Raspberry Bliss White Chocolate Scones

Delicious scones filled with fresh raspberries and white chocolate, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.25 cups unsalted butter, cold and cubed
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cups fresh raspberries (or frozen, if fresh are unavailable)
  • 0.5 cups white chocolate chips
  • 1 egg egg wash (1 egg beaten with a splash of water)

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, and salt until well combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  • Pour the cream mixture into the flour mixture and stir gently until just combined. Avoid overmixing.
  • Carefully fold in the raspberries and white chocolate chips until evenly distributed throughout the dough.
  • Turn the dough out onto a lightly floured surface and gently knead it just enough to bring it together. Pat the dough into a disc about 1-inch thick.
  • Cut the disc into 8 wedges (like a pizza) and transfer them to the prepared baking sheet. Brush the tops with the egg wash for a golden finish.
  • Bake for 15-18 minutes, or until the scones are lightly golden on top and a toothpick inserted comes out clean.
  • Let the scones cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, and arrange on a rustic wooden board with a small bowl of fresh raspberries on the side.
Keyword baking, raspberry, scones, white chocolate