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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 3/4 cup fresh raspberries - 1/2 cup white chocolate chips - 1 large egg - 1/2 cup heavy cream - 1 teaspoon vanilla extract - Extra heavy cream for brushing - Powdered sugar for dusting To make Raspberry White Chocolate Scones, you need basic ingredients. Start with flour, sugar, baking powder, and salt. These form the base of your scone dough. The butter adds richness and flakiness. Always use cold unsalted butter. It helps the scones rise nicely. Next, add flavor with fresh raspberries and white chocolate chips. The raspberries give a tart taste, while the chocolate adds sweetness. You can use frozen raspberries too. Just thaw and drain them first. For the wet ingredients, use one large egg, heavy cream, and vanilla extract. The egg helps bind the dough, while heavy cream adds moisture. Vanilla gives a warm flavor that pairs well with the other ingredients. Finally, consider using extra heavy cream for brushing. This helps create a golden crust. A light dusting of powdered sugar on top makes them look lovely on a plate. These ingredients come together to create delightful scones that burst with flavor. - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, measure and mix: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt This step is key. Mixing these dry ingredients well helps the scones rise. - Add 1/2 cup cold unsalted butter, cubed, to the flour mixture. - Use a pastry cutter or your fingers to blend until it looks like coarse crumbs. - Gently fold in: - 3/4 cup fresh raspberries - 1/2 cup white chocolate chips Be careful when folding in the berries. You don’t want to crush them. - In a separate bowl, whisk together: - 1 large egg - 1/2 cup heavy cream - 1 teaspoon vanilla extract - Pour this wet mixture into your dry ingredients. Stir until just combined. - Turn the dough onto a floured surface. Pat it down into a circle about 1-inch thick. - Cut the dough into 8 wedges, like a pizza. - Place them on the prepared baking sheet. Brush the tops with extra cream for a golden finish. - Bake for 15-18 minutes until they turn golden brown. Let the scones cool on a wire rack. Enjoy the sweet smell as they cool! Using cold butter is key for great scones. Cold butter helps create a flaky texture. When you mix the butter into the flour, it should stay in small chunks. This makes your scones light and airy. Avoid overmixing the dough. Gently stir until you see no dry flour. A little stickiness is okay, but too much mixing makes tough scones. Pat the dough instead of rolling it out. This keeps it tender. Serve your scones warm with fresh raspberries on the side. This adds color and freshness. A light dusting of powdered sugar also looks nice. You can even drizzle a bit of white chocolate on top for extra flair. For a twist, try adding chopped mint leaves or edible flowers. These additions make your scones stand out. Don’t overwork the dough. This can lead to dense scones instead of light ones. Be gentle when mixing in the raspberries and chocolate. Also, pay attention to your oven temperature. If it’s too low, your scones won’t rise well. If it’s too high, they may burn on the outside before cooking inside. Always preheat your oven to 400°F (200°C) for the best results. {{image_2}} You can change the flavor of your scones easily. Instead of raspberries, try blueberries or strawberries. They give great taste and color. If you love chocolate, switch white chocolate chips for dark or milk chocolate. Each choice adds a personal touch to your scones. If you need gluten-free scones, use gluten-free flour. This swap keeps the texture light and fluffy. For a dairy-free option, substitute the heavy cream with almond milk or coconut cream. Use vegan butter in place of regular butter. These options let everyone enjoy your scones. Adding spices can make your scones fit the season. For fall, sprinkle in some cinnamon or nutmeg. These spices warm up the flavor. In summer, add citrus zest from lemons or oranges for a fresh twist. This brightens the scones and makes them perfect for sunny days. To keep your Raspberry White Chocolate Scones fresh for 2-3 days, place them in an airtight container. This helps lock in moisture and flavor. If you do not have an airtight container, wrap them tightly in plastic wrap. Store them at room temperature. Avoid refrigerating, as that can make them dry. If you want to save scones for later, freezing is a great option. Place cooled scones in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn. They can last for up to three months in the freezer. When you are ready to enjoy, reheat them in the oven at 350°F (175°C) for about 10-12 minutes. This helps restore their lovely texture. To tell if your scones have gone bad, check for mold or an off smell. If they feel hard or stale, it is best to toss them. To avoid spoilage, only store what you plan to eat within a few days. If you freeze scones, label the container with the date. This way, you can keep track of how long they have been stored. To make these scones, you need a few simple steps: - Gather your ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 3/4 cup fresh raspberries (or frozen) - 1/2 cup white chocolate chips - 1 large egg - 1/2 cup heavy cream - 1 teaspoon vanilla extract 1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 2. In a bowl, whisk flour, sugar, baking powder, and salt. 3. Add the cold butter and mix until you see coarse crumbs. 4. Fold in raspberries and white chocolate chips gently. 5. In another bowl, whisk the egg, cream, and vanilla. 6. Pour this mixture into the dry mix and stir until just combined. 7. Turn the dough onto a floured surface and pat it into a circle about 1-inch thick. 8. Cut it into 8 wedges and place them on the baking sheet. 9. Brush the tops with cream for a nice finish. 10. Bake for 15-18 minutes until golden brown. Yes, you can use frozen raspberries! Just thaw and drain them before adding to the dough. Frozen raspberries can work well. They may release more juice during baking, making your scones a bit moister. Just be careful not to crush them too much when mixing. This keeps the scones light and fluffy. To make your scones fluffier, focus on a few key tips: - Use cold butter. Cold butter creates steam when baked, helping the scones rise. - Avoid overmixing. Mix the dough just enough to combine the ingredients. Overmixing can make scones tough. - Add a bit more baking powder if needed. This can give your scones a boost. - Pat the dough gently. A light touch helps keep the texture airy. Following these tips will help you achieve light, fluffy scones! To make delicious raspberry white chocolate scones, gather your ingredients, mix carefully, and follow my step-by-step guide. You will enjoy creating these tasty treats. Remember to handle the dough gently and consider flavor swaps for fun variations. Store scones properly to keep them fresh. Enjoy your baking journey and the satisfaction of sharing homemade scones with others. Simple tweaks can lead to delightful results. Happy baking!

Raspberry White Chocolate Scones

Indulge in a delightful treat with these Raspberry White Chocolate Bliss Scones! With perfect hints of tart and sweet, this easy recipe features fresh raspberries and creamy white chocolate. Ideal for breakfast or brunch, these scones are simple to make in just 30 minutes. Ready to impress your family and friends? Click through to discover the full recipe and elevate your baking game today! Enjoy every blissful bite!
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup fresh raspberries (or frozen, thawed and drained)

1/2 cup white chocolate chips

1 large egg

1/2 cup heavy cream (plus extra for brushing)

1 teaspoon vanilla extract

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 into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

        Gently fold in the raspberries and white chocolate chips, being careful to not crush the raspberries.

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

            Pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the dough should be slightly sticky.

              Turn the dough out onto a floured surface. Pat it into a circle about 1-inch thick. For more flaky scones, avoid overworking the dough.

                Cut the dough into 8 wedges (like a pizza) and transfer them to the prepared baking sheet. Brush the tops with a little extra cream for a golden finish.

                  Bake for 15-18 minutes or until the scones are golden brown.

                    Let the scones cool on a wire rack before serving.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 scones

                        - Presentation Tips: Serve warm with a sprinkle of powdered sugar on top and a side of fresh raspberries for an extra touch.