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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, chilled 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 on top (optional) I love using simple ingredients that are easy to find. Flour forms the base of this scone. Sugar adds sweetness, while baking powder helps it rise. Salt brings out all the flavors. Chilled butter gives the scones a flaky texture. Heavy cream and egg create richness. Vanilla adds a lovely aroma. Raspberries and white chocolate chips bring bursts of flavor. You can swap some ingredients if needed. Use whole wheat flour for a healthier option. Brown sugar gives a deeper flavor. Instead of heavy cream, use milk or a milk alternative. For a vegan version, replace the egg with a flax egg and use plant-based butter and milk. Fresh raspberries taste great and add vibrant color. They hold their shape well. If you use frozen raspberries, you'll need to adjust your mixing. Do not thaw them first; add them straight from the freezer. This keeps your dough cold and helps the scones rise better. Keep in mind, frozen raspberries may bleed more color into the dough. {{ingredient_image_1}} First, set your oven to 400°F (200°C). This temperature gives the scones a nice rise. While the oven heats, line a baking sheet with parchment paper. This helps prevent the scones from sticking. In a large bowl, whisk together the following dry ingredients: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt Make sure everything is mixed well. This step is key to even flavor. In a separate bowl, combine the wet ingredients: - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract Whisk these until they blend smoothly. Then, pour this mixture into the bowl with the dry ingredients. Mix gently until just combined. Overmixing can make your scones tough. Now, fold in these delicious add-ins: - 1 cup fresh raspberries - 1/2 cup white chocolate chips Transfer the dough to a lightly floured surface. Knead it gently just until it holds together. Pat the dough into a circle about 1-inch thick. Cut this circle into 8 wedges, like slicing a pizza. Place each wedge on the prepared baking sheet, leaving space between them. For a sweet touch, you can sprinkle extra sugar on top before baking. To get the best texture for your scones, keep your butter cold. Use chilled cubed butter. This helps the scones stay flaky. Mix the butter into the dry ingredients until it looks like coarse crumbs. This means you did it right! Also, do not overmix the dough. Gently combine the wet and dry parts until they just come together. This keeps the scones light and tender. Always preheat your oven to 400°F (200°C). This step is key for nice rising. Line your baking sheet with parchment paper. This prevents sticking and helps with clean-up. When cutting the dough, use a sharp knife. This gives you clean edges and helps scones rise evenly. If you want a sweet top, sprinkle some sugar on them before baking. It adds a nice crunch and shine. One common mistake is overmixing the dough. This makes scones tough. Another mistake is not using enough flour when shaping the dough. If it sticks, add more flour to your work surface. Also, don’t skip the cooling step after baking. Scones taste best warm but are easier to slice when slightly cool. Lastly, remember to check the bake time. Each oven is different, so watch for golden tops! Pro Tips Chill Your Ingredients: Ensure your butter and heavy cream are chilled before mixing, as this helps create a flaky texture in your scones. Don't Overmix: Mix the dough just until combined to avoid tough scones. A few lumps are perfectly fine! Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries instead of frozen ones, as they hold their shape better during baking. Experiment with Flavors: Feel free to add other ingredients like lemon zest or nuts to customize your scones to your taste! {{image_2}} You can change this recipe easily. Try adding nuts like almonds or pecans. You could also use dark chocolate instead of white chocolate for a bolder taste. If you want a tangy kick, add lemon zest to the dough. This brightens the flavor and pairs well with the raspberries. For a richer scone, swap the heavy cream for buttermilk. This makes the scones softer and adds a nice tang. Think about the seasons when you bake. In spring, mix in strawberries or blueberries for a fresh twist. In the fall, try using pumpkin puree or spices like cinnamon. Winter calls for cranberries and orange zest, giving a festive feel. Each season brings new flavors to explore, making your scones unique all year. Pair your scones with different spreads for fun. Clotted cream works well, adding richness. A light lemon glaze can brighten the flavors too. You may also enjoy them with jams like raspberry or apricot. These choices enhance the taste and make each bite special. Don’t forget to serve them with a warm cup of tea or coffee. This completes the experience and makes it truly delightful. To keep your scones fresh, let them cool completely. Place them in an airtight container. You can stack them, but make sure they do not touch to avoid squishing. Store them at room temperature for up to three days. If you want to keep them longer, consider freezing. When you want to enjoy your scones again, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10 minutes. This will warm them up and make them taste fresh. You can also use a microwave for quick reheating. Just warm them for about 15-20 seconds, but they won't be as crisp. If you want to freeze your scones, wrap each one in plastic wrap. Place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to eat, let them thaw at room temperature or reheat them directly from frozen. Adjust the baking time if needed. Yes, you can use frozen raspberries. They work well in scones. Just be sure to add them straight from the freezer. This prevents them from getting mushy. You might want to reduce the mixing time slightly. This helps keep the raspberries whole. This way, you get bursts of flavor in each bite. To make dairy-free scones, swap the butter with a dairy-free alternative. Coconut oil or vegan butter works great. Use almond milk or oat milk instead of heavy cream. Follow the same steps in the recipe. You will still enjoy delicious scones without dairy. To get the best rise, use cold ingredients. Keep the butter and cream chilled until use. Make sure to not overmix the dough. Stir the mixture gently and just until combined. This keeps the scones light and fluffy. Also, preheat your oven. A hot oven helps them rise quickly. Yes, you can make the dough ahead of time. After mixing, wrap the dough in plastic wrap. Store it in the fridge for up to 24 hours. When ready, just cut and bake as normal. This makes for an easy and quick baking day! You learned the key steps and tips to bake perfect raspberry scones. With the right ingredients, proper mixing, and careful baking, you can create delicious treats. Remember to consider fresh vs. frozen raspberries and how to store your scones. Try different flavors and make it your own. Use the advice here and avoid common mistakes. Baking should be fun, and these scones can impress! Enjoy your baking journey and share your creations with others.

Raspberry White Chocolate Scones

Delicious scones filled with fresh raspberries and white chocolate, perfect for breakfast or a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.33 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, chilled and cubed
  • 0.5 cups heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 0.5 cups white chocolate chips
  • optional Extra sugar for sprinkling on top

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until combined.
  • Add the chilled cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
  • Fold in the fresh raspberries and white chocolate chips until evenly distributed in the dough.
  • Transfer the dough onto a lightly floured surface and gently knead just until it holds together. Pat the dough into a circle about 1-inch thick.
  • Cut the circle into 8 wedges (like a pizza) and transfer them to the prepared baking sheet, leaving some space between each scone.
  • Optionally, sprinkle a little extra sugar on top of each scone for added sweetness and a nice crust.
  • Bake in the preheated oven for 15-20 minutes, or until they are golden brown on top.
  • Remove from the oven and let cool slightly on a wire rack before serving.

Notes

Serve warm with a dusting of powdered sugar and a side of clotted cream or whipped cream for an indulgent treat.
Keyword baking, raspberry, scones, white chocolate