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To make these delightful Raspberry White Chocolate Scones, you need some simple ingredients. Each one plays a key role in creating the perfect balance of flavor and texture. Here’s what you will need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup cold unsalted butter, cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup white chocolate chips - 1 tablespoon milk (for brushing) Each ingredient has its purpose. The all-purpose flour gives structure. The sugar adds sweetness. Baking powder helps the scones rise, while salt enhances the flavor. Cold butter creates a flaky texture when baked. Heavy cream adds richness, and the egg provides moisture and binding. Vanilla extract brings warmth to the flavor. Raspberries give a fruity burst, and white chocolate chips add a sweet creaminess. Finally, brushing with milk helps the tops turn golden brown. Make sure to gather all these ingredients before you start. It makes the process smoother and more fun! {{ingredient_image_1}} First, set your oven to 400°F (200°C). This heat gets the scones nice and golden. Line a baking sheet with parchment paper. This helps prevent sticking and makes clean-up easy. In a large bowl, add 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together. This step is key for even mixing. It helps your scones rise and taste great. Now, add 1/2 cup of cold, cubed unsalted butter to your dry mix. Using a pastry cutter or your fingers, work the butter into the flour. Stop when it looks like coarse crumbs. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Pour this mix into the flour and gently stir. Be careful not to over-mix. Once mixed, fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Use a spatula to do this. Be gentle! You don’t want to squish the raspberries too much. Their juicy goodness should stay intact. Turn the dough onto a floured surface. Knead it gently a few times until it holds together. Pat it into a circle about 1 inch thick. Use a sharp knife to cut it into 8 wedges. Place these on the baking sheet. Brush the tops of the scones with a little milk. This helps them turn golden. Bake for 15 to 20 minutes. They should look lightly golden. Insert a toothpick into the center to check. It should come out clean. Remove them from the oven and let them cool on a wire rack. Using cold butter is key to great scones. Cold butter makes the scones flaky. It keeps the butter from melting too fast. Cut your butter into small cubes and chill it. This helps create pockets of steam while baking. You want the scones to rise well and stay light. Mix your dough gently. Over-mixing can lead to tough scones. When you combine the wet and dry ingredients, mix until just combined. A few lumps are okay. Gently fold in raspberries and white chocolate. This keeps the raspberries whole and juicy, adding to the scone's texture. Store leftover scones in an airtight container. They can stay fresh for up to three days. If you want to keep them longer, freeze them. Wrap each scone in plastic wrap, then place them in a freezer bag. When you’re ready, thaw them at room temperature. Serve scones warm for the best taste. Dust them with powdered sugar for a sweet touch. Pair them with fresh raspberries or a dollop of whipped cream. A cup of tea or coffee makes the perfect drink. Enjoy these scones as a special treat any time of day! Pro Tips Use Cold Butter: Make sure your butter is very cold to achieve a flaky texture in your scones. Don’t Overmix: Mix the dough just until combined to keep the scones light and tender. Fresh Raspberries: Use fresh raspberries for the best flavor; frozen ones may make the dough soggy. Brush with Milk: Brushing the tops with milk before baking gives the scones a beautiful golden color. {{image_2}} You can change the flavor by using different berries. Blueberries or blackberries work great. Strawberries are also a fun choice. Just keep the amount the same, about one cup. Make sure to keep the berries fresh. This helps with taste and texture. If you prefer dark chocolate, swap the white chocolate chips. Use half a cup of dark chocolate chips. Dark chocolate gives a rich flavor. It pairs well with the tartness of the raspberries. This option can make the scones feel more sophisticated. Adding nuts can provide a nice crunch. Chopped almonds or pecans are excellent choices. You can also add a touch of lemon zest for a bright flavor. It’s fun to experiment with spices like cinnamon or nutmeg too. Just remember to keep the amounts small so they don’t overpower the scones. To keep your scones fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. This method keeps them soft and moist. You can store them at room temperature for up to two days. If you want to keep them longer, consider freezing. To reheat your scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. This step will restore their warmth and crispness. You can also use a microwave for quick reheating. Just heat for about 15 to 20 seconds. However, this method may make them a bit soft. You can freeze scones to enjoy later. First, let them cool completely. Wrap each scone in plastic wrap. Then, place them in a freezer bag. They can stay in the freezer for up to three months. When you are ready to eat, thaw them overnight in the fridge. Reheat as mentioned for the best taste. Yes, you can make these scones ahead of time. Prepare the dough, cut it into wedges, and place the wedges on your baking sheet. Cover them with plastic wrap and chill in the fridge. You can bake them fresh later. This keeps them tasting great. Check the scones after 15 minutes. They should be lightly golden on top. Insert a toothpick in the center. If it comes out clean, they are done. If not, bake for a few more minutes. Keep an eye on them to avoid burning. You can use frozen raspberries if fresh ones aren’t available. Just make sure to thaw and drain them first. You can also try other berries like blueberries or strawberries. Each will give a different taste but still be delicious. Scones taste best fresh but can last for 2 to 3 days. Store them in an airtight container. If you want to keep them longer, freeze them. They can last up to 3 months in the freezer. Just reheat when ready to enjoy. This post covered how to make raspberry white chocolate scones. You learned the key ingredients and step-by-step instructions for baking. I shared tips to ensure your scones turn out perfect every time. We explored fun variations and how to store extras. Making these scones can fill your kitchen with joy. Enjoy trying new flavors and sharing them with friends or family! Happy baking!

Raspberry White Chocolate Scones

Delicious scones packed with fresh raspberries and white chocolate, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup white chocolate chips
  • 1 tablespoon milk (for brushing)

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 fingers, work the butter into the flour until it resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  • Pour the wet ingredients into the flour mixture and gently mix until just combined. Avoid over-mixing.
  • Fold in the fresh raspberries and white chocolate chips, being careful not to crush the raspberries too much.
  • Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a circle about 1 inch thick.
  • Cut the dough into 8 wedges and place them on the prepared baking sheet.
  • Brush the tops of the scones with a little milk to give them a nice golden color when baked.
  • Bake for 15-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let cool on a wire rack.

Notes

Serve the scones warm, dusted with powdered sugar, and alongside a small bowl of fresh raspberries for a vibrant touch.
Keyword baking, raspberries, scones, white chocolate