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- 2 cups all-purpose flour - 1/3 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 sugar for sprinkling The ingredients for Raspberry White Chocolate Scones are simple and easy to find. You need flour, sugar, and baking powder to form the base. The butter gives the scones a rich flavor. Cold butter is key for the best texture. Heavy cream adds moisture to the dough. The egg binds everything together while the vanilla adds a lovely aroma. Fresh raspberries burst with flavor and add a tart note. The white chocolate chips bring sweetness that balances the tartness of the berries. If you need gluten-free options, you can use a gluten-free flour blend. For a dairy-free treat, swap the butter with coconut oil and use almond milk instead of heavy cream. Fresh raspberries work best, but frozen ones can work too. Just drain any extra juice before adding them to the dough. These substitutes keep your scones tasty and enjoyable for all. Always feel free to get creative with the ingredients. You can check the Full Recipe for more tips and ideas. - Preheat oven to 400°F (200°C). - Prepare a baking sheet with parchment paper. Start by setting your oven to the right temperature. This step ensures your scones bake evenly. Next, grab a baking sheet and line it with parchment paper. This helps with easy cleanup and prevents sticking. - Combine dry ingredients. - Incorporate cold butter. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well to blend the flavors. Then, add 1/2 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingertips to mix until the mix looks like coarse crumbs. This part is key for a flaky texture. - Mix wet ingredients. - Gently combine dough and fold in raspberries and white chocolate. - Cut and shape scones for even baking. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Pour this wet mix into your dry ingredients. Stir gently until they just combine. Be careful not to overmix. Now, fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Turn the dough out onto a floured surface. Knead it gently a few times until it comes together. Pat the dough into a thick circle, about 1 inch high. Cut it into 8 wedges. Place the scones on your prepared baking sheet, leaving space between them. Brush the tops with a bit of cream and sprinkle some sugar on top. Now, bake for 15-20 minutes. Look for a golden brown color. Check with a toothpick to see if they are done. Enjoy the smell as they bake! For all the details, check the Full Recipe. Using cold ingredients is key. Cold butter and cream help create a flakier scone. When you mix cold butter into dry ingredients, it forms small pockets. This leads to a light, airy texture. Keep your butter in the fridge until you're ready to use it. Avoid overmixing your dough. Overmixing can lead to tough scones. Once you add the wet ingredients, mix gently. Stop as soon as the dough comes together. This keeps your scones fluffy and tender. To tell when your scones are done, look for golden tops. A toothpick should come out clean when inserted into the center. If the tops are brown but the insides are still wet, give them a few more minutes. For a golden crust, brush the tops with cream before baking. You can also sprinkle a bit of sugar on top. This adds a nice crunch and sweetness. Get creative with your presentation. Serve the scones warm on a pretty plate. You can dust them with powdered sugar. Add a few fresh raspberries on the side to brighten the dish. Pair these scones with your favorite drink. They go great with tea or coffee. A dollop of clotted cream or whipped cream adds extra indulgence. For the full recipe, check out the earlier section. {{image_2}} You can change up the flavor of your scones easily. Try using different berries. Strawberries and blueberries work great too! They add unique tastes and colors. Another fun idea is to add citrus zest. Zest from oranges or lemons gives a bright twist. It makes each bite fresh and lively! If you want to make vegan Raspberry White Chocolate Scones, it’s simple! Substitute the butter with coconut oil or vegan butter. Use a plant-based milk instead of heavy cream. For the egg, flaxseed meal mixed with water is a great choice. You can also make sugar-free scones. Use a sugar substitute like stevia or erythritol. These swaps let everyone enjoy your scones! For holidays, adapt your scone flavors! Add spices like cinnamon or nutmeg for cozy vibes. You can also make mini scones for events. Just cut the dough into smaller pieces before baking. Mini scones are perfect for sharing. They look adorable on any dessert table! Check out the Full Recipe for more ideas on making these tasty treats! To keep your Raspberry White Chocolate Scones fresh, follow these tips: - Cooling and storing at room temperature: Let the scones cool on a wire rack for about 10 minutes after baking. Once cool, place them in an airtight container. They stay good for up to 2 days. Keep them at room temperature, away from heat or sunlight. - Long-term storage options (freezing): If you want to save some for later, freeze them. Wrap each scone in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. When you're ready to eat them, let them thaw in the fridge overnight. To enjoy your scones warm again, try these methods: - Best methods for refreshing scones: The oven is the best choice. Preheat it to 350°F (175°C). Place the scones on a baking sheet and heat for about 5-10 minutes. This keeps them crisp on the outside. - Tips for maintaining texture while reheating: If you use the microwave, do it in short bursts of 10-15 seconds. This method can make them soft but may lose some crispness. For best results, stick with the oven. Can I make the dough in advance? Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and chill it in the fridge for up to 24 hours. When you're ready to bake, just cut and shape the scones as usual. How do I know if my scones are baked properly? Check for a golden color on top. Insert a toothpick in the center; it should come out clean. If it has damp dough on it, bake for a few more minutes. What can I substitute for white chocolate chips? You can use dark chocolate chips or milk chocolate chips. If you want a fruity touch, try dried cranberries or cherries instead. What to do if scones are too dry? If your scones turn out dry, add a splash of cream or milk to the dough. Mix gently to combine and avoid overworking it. You can also brush the scones with cream before baking for extra moisture. How to fix scones that spread too much while baking? To fix spreading scones, make sure your butter is very cold when mixing. You can also chill the dough for 30 minutes before baking. This helps the scones hold their shape. Caloric values per serving Each scone has about 250 calories. This can vary with different ingredients used. Nutritional breakdown of key ingredients - All-purpose flour: Provides carbs and energy. - Butter: Adds richness and flavor. - Raspberries: Offers vitamins and antioxidants. - White chocolate: Adds sweetness and creaminess. For the full recipe, be sure to check back! Making Raspberry White Chocolate Scones is simple and fun. We covered the key ingredients, how to mix the dough, and bake for perfect results. I shared tips for texture, baking techniques, and serving suggestions. You can even adapt the recipe for special diets or occasions. Try these scones for breakfast or a snack. You’ll impress your family and friends with your baking skills. Enjoy these tasty treats, and happy baking!

Raspberry White Chocolate Scones

Indulge in the delightful taste of Raspberry White Chocolate Scones! These easy-to-follow recipes combine fresh raspberries and creamy white chocolate for a sweet treat perfect for breakfast or a snack. Prepare them in just 35 minutes and enjoy warm with a sprinkle of powdered sugar. Click to discover how you can create this deliciousness in your kitchen and impress your friends and family with your baking skills!
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Ingredients
  

2 cups all-purpose flour

1/3 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 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, sugar, baking powder, and salt until well combined.

      Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs.

        In a separate bowl, mix together the heavy cream, egg, and vanilla extract.

          Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix.

            Fold in the raspberries and white chocolate chips, being gentle to avoid crushing the berries.

              Turn the dough out onto a well-floured surface and gently knead a few times until it comes together. Pat the dough into a thick circle (about 1 inch/2.5 cm) and cut into 8 wedges.

                Place the scones on the prepared baking sheet, about 2 inches apart. Brush the tops with a little extra cream and sprinkle with sugar.

                  Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.

                    Remove from the oven and let cool slightly before serving.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8

                        - Presentation Tips: Serve warm, dusted with powdered sugar and a few fresh raspberries on the side for a pop of color. Consider pairing with clotted cream or a dollop of whipped cream for added indulgence.