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To make the best white chocolate raspberry scones, gather these items: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, chilled and diced into small cubes - 3/4 cup heavy cream - 1 teaspoon vanilla extract - 1/2 cup white chocolate chips - 1 cup fresh raspberries, lightly tossed in flour - 1 egg, beaten (for egg wash) - Optional: extra granulated sugar for sprinkling on top You can swap some ingredients if needed. Here are a few simple options: - Use whole wheat flour for a healthier twist. - Replace heavy cream with milk or a plant-based milk for a lighter texture. - If you don’t have white chocolate chips, try dark or milk chocolate instead. - For a dairy-free option, use vegan butter and coconut cream. - If fresh raspberries are unavailable, frozen ones work too; just thaw and drain them first. Fresh raspberries bring flavor and color to your scones. Here are tips to select the best ones: - Look for berries with a deep red color and a plump shape. - Check for any signs of mold or squished berries; they should be firm to the touch. - Smell the raspberries; they should have a sweet, fruity aroma. - Buy them in small containers to avoid damage during transport. - Use them within a few days for the best taste, or store them in the fridge. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This ensures the scones bake evenly. While the oven heats, line a baking sheet with parchment paper. This step keeps the scones from sticking. It's a simple trick that makes cleanup easier. In a large bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix these well until they are evenly blended. This mixture serves as the base for your scones. Next, add in 1/2 cup of chilled, diced unsalted butter. Use a pastry cutter or your fingers to mix it into the dry ingredients. You want the butter to form small crumbs. This makes the scones flaky. In a separate bowl, whisk together 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. Slowly pour this creamy mix into the dry ingredients. Stir gently until the dough comes together. Avoid overmixing, as this can make the scones tough. Finally, fold in 1/2 cup of white chocolate chips and 1 cup of fresh raspberries that you lightly tossed in flour. Be gentle so the raspberries do not break apart. To get the best texture in your scones, start with cold butter. The butter should be firm and diced into small cubes. This helps create light, flaky layers. Mix the butter into the flour until you see pea-sized bits. Don't overmix the dough when adding cream; it should come together but still be a bit rough. This makes your scones tender, not tough. One mistake is overworking the dough. When you mix too much, the scones can become hard. Another error is not measuring your flour correctly. Too much flour makes the dough dry. Always spoon the flour into your measuring cup, then level it off. Lastly, don’t skip the egg wash. It gives your scones a nice golden color. For even baking, make sure your oven is preheated. This ensures the scones cook through without burning. Use parchment paper on your baking sheet; it helps prevent sticking. Space the scones evenly on the sheet, so they have room to expand. If you bake in batches, keep the second batch in the fridge until you are ready. This keeps them cold and helps maintain texture. Pro Tips Chill Your Ingredients: Keeping your butter and cream cold will help create flaky layers in your scones. Don’t Overmix: Mix the dough until just combined. Overmixing can result in tough scones. Use Fresh Raspberries: Fresh raspberries add vibrant flavor. If using frozen, make sure to toss them in flour to prevent them from sinking. Experiment with Flavors: Try adding lemon zest or almond extract for a different twist on these scones! {{image_4}} You can switch up the raspberries for other fruits. Strawberries, blueberries, or blackberries work well. Just be sure to toss them in flour first. This helps them stay whole in the dough. Each fruit brings its own flavor. Strawberries add a sweet touch, while blueberries give a fresh burst. You can also mix fruits for a fun twist! If white chocolate isn’t your thing, you have options. Dark chocolate chips are a great substitute. They add a rich flavor that pairs nicely with the tartness of the fruit. Milk chocolate can also work if you want a sweeter taste. You can even try chocolate chunks for a more rustic feel. Each option changes the scone's taste and makes it your own. You can jazz up your heavy cream for extra flavor. Try using almond extract instead of vanilla for a nutty twist. Coconut cream adds a tropical vibe that delights the senses. You can even steep herbs like rosemary or mint in the cream for a unique touch. Each variation brings a new layer of flavor to your scones. Get creative and find your favorite! To store leftover scones, let them cool completely. Place them in an airtight container. This keeps them fresh for up to two days. If you want to keep them longer, consider freezing. For freezing, wrap each scone in plastic wrap. Place the wrapped scones in a freezer bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. To reheat scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat for about 10 minutes. This warms them up and restores their crispy edges. You can also microwave them for about 20 seconds for a quick option. Yes, you can make these scones ahead of time. You can prepare the dough and shape it into wedges or rounds. Then, wrap the shaped scones tightly in plastic wrap. Store them in the fridge for up to 24 hours. When you’re ready to bake, just brush them with egg wash, sprinkle sugar, and bake as directed. These scones pair well with many items. Here are some tasty ideas: - Freshly brewed coffee or tea - Whipped cream for a creamy touch - A dollop of clotted cream for richness - A light fruit salad to balance sweetness Serving these with a light drink or cream enhances their flavors. To keep your scones moist, follow these tips: - Use cold butter. This keeps the scones flaky. - Don’t overmix the dough. Mix just until combined. - Add enough cream. The dough should feel moist but not sticky. - Bake at the right temperature. A hot oven helps them rise well. These steps help ensure your scones are tender and delicious. In this blog post, we explored the key ingredients and steps for making delicious white chocolate raspberry scones. We discussed how to choose fresh raspberries and shared tips for baking success. We also covered fun variations and storage tips to keep your scones tasty. Making scones can be simple and enjoyable with the right knowledge. Remember to experiment with flavors and prevent common mistakes for the best results. Happy baking!

Delightful White Chocolate Raspberry Scones

Delicious scones featuring white chocolate and fresh raspberries, perfect for any occasion.
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 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, chilled and diced into small cubes
  • 0.75 cups heavy cream
  • 1 teaspoon vanilla extract
  • 0.5 cups white chocolate chips
  • 1 cups fresh raspberries, lightly tossed in flour
  • 1 each egg, beaten (for egg wash)
  • to taste optional extra granulated sugar for sprinkling on top

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
  • Incorporate the diced butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  • In a separate bowl, whisk together the heavy cream and vanilla extract until well mixed. Gradually pour this creamy mixture into the flour combination, gently stirring until the dough just comes together—do not overmix.
  • Carefully fold in the white chocolate chips and floured raspberries, ensuring that you do not break the raspberries as you mix.
  • Transfer the dough to a floured work surface and gently pat it into a circle about 1 inch thick. Use a sharp knife to cut the dough into wedges or a biscuit cutter to create round shapes.
  • Arrange the scones on your prepared baking sheet. Brush the tops with the beaten egg wash, and if desired, sprinkle a little extra sugar on top for added sweetness and texture.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

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