Raspberry White Chocolate Scones

$For these scones, we need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt These dry ingredients form the base of the scones. The flour gives the scones structure. The sugar adds sweetness, while the baking powder makes them rise. Salt enhances the flavors. Next, we gather our wet ingredients: - 1/2 cup cold unsalted butter, cut into small cubes - 1/2 cup heavy cream - 1 large egg - 1 teaspoon pure vanilla extract The cold butter is key. It creates flaky layers. Heavy cream adds richness, while the egg binds everything. The vanilla extract brings a lovely aroma. Finally, we add some delightful mix-ins: - 1 cup fresh raspberries, rinsed and gently patted dry - 1/2 cup white chocolate chips - 1 tablespoon milk (for brushing) The raspberries give a tangy burst. White chocolate adds sweetness and creaminess. Milk brushed on top helps achieve a golden finish. These ingredients make the scones special and tasty. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for perfect scones. Line a baking sheet with parchment paper. This prevents sticking and makes clean-up easy. In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk them together until they are well mixed. This ensures even flavor throughout the scones. Add 1/2 cup of cold, cubed unsalted butter to the dry mix. Use your fingertips or a pastry cutter to work the butter in. Keep mixing until the mixture looks like coarse crumbs. This creates a flaky texture. In another bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 teaspoon pure vanilla extract. Mix them until they are fully combined. This mixture adds moisture and flavor to the scones. Pour the wet mixture into the dry ingredients. Stir gently until just mixed. It’s important not to over-mix, as this can make the scones tough. You want a light and airy texture. Gently fold in 1 cup of fresh raspberries and 1/2 cup of white chocolate chips. Be careful not to crush the raspberries too much. This step adds juicy bursts of flavor and sweetness. Turn the dough out onto a lightly floured surface. Knead it gently a few times until it comes together. Pat the dough into a circle about 1 inch thick. This helps create a nice shape for the scones. Using a sharp knife, cut the dough into 8 wedges. Carefully transfer the wedges to your prepared baking sheet. Make sure to space them evenly for even baking. With a pastry brush, lightly coat the tops of the scones with 1 tablespoon of milk. This gives them a lovely golden finish when they bake. Place the scones in the preheated oven and bake for 15-20 minutes. They should turn lightly golden on top. A toothpick inserted into the center should come out clean. This shows they are fully cooked. Once baked, remove the scones from the oven. Allow them to cool on a wire rack. Enjoy these scones warm, perhaps with a bit of powdered sugar on top or fresh raspberries for a delightful treat! To get the best texture in your scones, use cold butter. Cold butter makes a flaky scone. Cut it into small cubes before mixing. You want those tiny bits of butter to stay in the dough. This helps create layers while baking. Mix the dough gently. Over-mixing can make the scones tough. Stop mixing when you see no dry flour. This keeps your scones light and fluffy. The sweet white chocolate needs a tart kick from the raspberries. Use fresh raspberries for the best flavor. They add brightness to each bite. If you want more sweetness, consider adding a pinch of sugar to the berries. However, keep the balance. You want a mix of sweet and tart in every scone. This makes each bite a delight. Set your oven to 400°F (200°C) for the perfect bake. This high heat helps the scones rise well. Bake them for 15-20 minutes. Look for a light golden color on top. A toothpick should come out clean when inserted. If it comes out with dough, give them a few more minutes. Once baked, let them cool on a wire rack for the best texture. Pro Tips Use Cold Ingredients: Make sure your butter and cream are cold. This helps create a flaky texture in the scones. Don't Over-Mix: When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to tough scones. Folding Technique: Gently fold in the raspberries and white chocolate to avoid breaking the berries, which can make the dough too wet. Check for Doneness: Scones are done when they are lightly golden on top. A toothpick inserted should come out clean. {{image_4}} You can swap raspberries for other fruits. Blueberries work well for a sweet scone. Strawberries can also add a nice flavor. If you want something tart, try cranberries. Just remember, the fruit should be fresh or gently thawed if frozen. This keeps the scones moist and tasty. While white chocolate is a classic choice, dark chocolate offers a richer taste. Milk chocolate gives a sweeter profile. You could even use chocolate chunks for added texture. If you love flavors, try flavored chocolate like mint or orange. Each type changes the scone's character, making it unique. You can add zest for a fresh twist. Lemon or orange zest brightens the scone flavor. Spices like cinnamon or nutmeg add warmth to the taste. For a nutty crunch, toss in chopped nuts like almonds or pecans. Each addition can make your scones even more delightful. Feel free to mix and match flavors! To keep your scones fresh, store them in an airtight container. This helps to keep moisture in and prevents them from drying out. Place a piece of parchment paper between layers if you stack them. This keeps them from sticking together. Ideally, eat leftover scones within two days for the best taste. When you want to enjoy leftover scones, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 5 to 10 minutes. This will bring back their soft texture and warm flavor. You can also microwave them for about 15 seconds. Just be careful not to make them tough. Freezing is a great way to save scones for later. First, let them cool completely. Wrap each scone tightly in plastic wrap. Then, place them in a freezer bag or container. They can last up to three months in the freezer. To enjoy, thaw them overnight in the fridge and reheat as mentioned earlier. This way, you can have fresh-tasting scones anytime! Yes, you can use frozen raspberries. They work well in scones. Just remember to thaw and drain them first. This helps avoid too much moisture in the dough. If you use frozen ones, your scones might be a bit softer. You can tell the scones are done by looking at their color. They should be lightly golden on top. Also, insert a toothpick into the center of a scone. If it comes out clean, they are ready. Baking time usually ranges from 15 to 20 minutes. These scones pair well with many things. You can serve them warm with butter or cream. A light dusting of powdered sugar adds sweetness. Fresh raspberries on the side enhance the flavors too. For drinks, serve with tea or coffee for a delightful treat. Homemade scones stay fresh for about 2 to 3 days. Store them in an airtight container at room temperature. If you want them to last longer, freeze them. They freeze well for up to three months. Just thaw and warm them before serving. This blog post covered how to make delicious raspberry white chocolate scones. We discussed the key ingredients, both dry and wet, along with optional add-ins. I shared step-by-step instructions to guide you through the baking process. We explored tips for better texture and flavor. Variations allow for creativity with different fruits and chocolate types. Finally, I provided storage info and answered common questions. Now, you can bake these tasty scones with confidence. Enjoy making them for yourself, friends, or family!$

Raspberry White Chocolate Scones

Delicious scones made with fresh raspberries and white chocolate, perfect for breakfast or a snack.

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Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 8

Calories 250 kcal

Ingredients

2 cups all-purpose flour
1 quarter cup granulated sugar
1 tablespoon baking powder
1 half teaspoon salt
1 half cup cold unsalted butter, cut into small cubes
1 half cup heavy cream
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh raspberries, rinsed and gently patted dry
1 half cup white chocolate chips
1 tablespoon milk (for brushing)

Instructions

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until they are thoroughly blended.
Incorporate Butter: Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingertips to work the butter into the mixture, continuing until it resembles coarse crumbs.
Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, large egg, and pure vanilla extract until well combined.
Combine Mixtures: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just mixed. Take care to avoid over-mixing, as this can affect texture.
Add Raspberries and White Chocolate: Gently fold in the fresh raspberries and white chocolate chips, being cautious not to crush the raspberries too much in the process.
Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle approximately 1 inch thick.
Cut the Scones: Using a sharp knife, cut the dough into 8 wedges. Carefully transfer the wedges to your prepared baking sheet, spacing them evenly.
Brush with Milk: Using a pastry brush, lightly coat the tops of the scones with the tablespoon of milk for a beautiful golden finish during baking.
Bake: Place the scones in the preheated oven and bake for 15-20 minutes. They should be lightly golden on top, and a toothpick inserted into the center should come out clean.
Cool and Serve: Once baked, remove the scones from the oven and allow them to cool on a wire rack.

Notes

Serve these delightful scones warm from the oven, lightly dusted with powdered sugar. Accompany with a small bowl of fresh raspberries for an extra burst of color and flavor. Enjoy with a cup of your favorite tea!

Keyword baking, raspberry, scones, white chocolate