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To make these Raspberry White Chocolate Scones, you need a few simple ingredients. Here’s the complete list: - 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 - 3/4 cup white chocolate chips Each ingredient plays a key role. The flour gives structure, while sugar adds sweetness. Baking powder helps the scones rise. Salt enhances all the flavors, and cold butter creates a flaky texture. Heavy cream makes the dough rich and tender. The egg binds the ingredients, while vanilla adds a lovely aroma. Fresh raspberries and white chocolate chips provide bursts of flavor. Choosing the right raspberries is important. Look for plump, ripe berries. They should be bright and firm. For the white chocolate, pick good quality chips for the best taste. Using fresh ingredients makes a big difference in flavor. Now you have everything to get started! Gather these ingredients and prepare for a delicious treat. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, mix together the flour, sugar, baking powder, and salt. Make sure all the dry ingredients are well combined. 3. Add the cold, cubed butter into the flour mix. Use your fingers or a pastry cutter to blend the butter until it looks like coarse crumbs. 1. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Mix until well blended. 2. Once mixed, pour this wet mixture into your dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay. 1. Gently fold in the fresh raspberries and white chocolate chips. Make sure they are evenly spread in the dough. 2. Transfer the dough to a lightly floured surface. Shape it into a circle about 1-inch thick. 3. Cut the circle into 8 equal wedges. You can use a sharp knife or a pizza cutter for clean cuts. 1. Place the wedges on your prepared baking sheet. Leave some space between each one. 2. If you like, brush the tops with extra cream and sprinkle sugar for added sweetness. 3. Bake in the preheated oven for 18-20 minutes. They should be lightly golden on top. 4. Once done, let the scones cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. To make the best Raspberry White Chocolate Scones, avoid overmixing the dough. When you mix too much, the scones become tough. Mix just until you see no dry flour. This keeps them light and fluffy. For extra fluffiness, use cold ingredients. Cold butter and heavy cream create steam as they bake. This steam makes the scones rise and gives them a nice texture. Keep your butter in the fridge until you are ready to use it. These scones are best served warm. Drizzle melted white chocolate on top. Add fresh raspberries for a pop of color and flavor. Pair your scones with a nice cup of coffee or tea. The warmth of the drink enhances the flavors of the scones. Enjoy them as a delightful breakfast or a sweet snack. To store leftovers, place them in an airtight container. They will stay fresh for up to three days at room temperature. If you want to enjoy them later, try freezing the scones. Wrap them well in plastic wrap and place them in a freezer bag. When ready to eat, thaw them overnight in the fridge. Reheat in a warm oven for a few minutes. This will bring back their fresh taste. {{image_2}} You can change the fruit in this recipe. Blueberries or strawberries work great. They bring their own sweet taste. You can also mix in some chopped nuts for a crunch. For chocolate, try dark or milk chocolate. Each choice adds a unique twist. Dark chocolate offers a rich flavor. Milk chocolate is sweeter and creamier. Experiment with these options to find your favorite. If you need gluten-free scones, you can find alternatives. Use gluten-free flour blends that are easy to find. These blends often work well in baked goods. For a vegan option, swap the unsalted butter with coconut oil. You can use almond or oat milk instead of heavy cream. Replace the egg with a flaxseed mixture. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes. This will help bind your scones together. These changes let everyone enjoy these tasty treats. Each scone weighs about 100 grams. Here’s what you get per scone: - Calories: 350 - Total Fat: 18g - Saturated Fat: 10g - Cholesterol: 60mg - Sodium: 220mg - Carbohydrates: 45g - Dietary Fiber: 1g - Sugars: 14g - Protein: 4g These scones offer a sweet balance of fats and carbs. The white chocolate adds sweetness, while the raspberries give a fruity burst. Raspberry white chocolate scones contain dairy and gluten. Here are some potential allergens: - Dairy: Heavy cream and butter are key ingredients. - Gluten: All-purpose flour is used. For healthier swaps, consider these options: - Gluten-Free Flour: Use a gluten-free blend. - Dairy-Free Options: Substitute coconut cream for heavy cream and vegan butter for regular butter. - Sugar Alternatives: Replace granulated sugar with coconut sugar or a sugar substitute. These swaps can help you enjoy scones while meeting different dietary needs. To make these scones, follow these easy steps: 1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper. 2. In a large bowl, mix the flour, sugar, baking powder, and salt. 3. Add cold, cubed butter to the flour mix. Use your fingers to blend until you see coarse crumbs. 4. In another bowl, whisk the heavy cream, egg, and vanilla together. Pour this into the dry mix and stir gently. Do not overmix. 5. Carefully fold in the fresh raspberries and white chocolate chips. 6. Turn the dough onto a floured surface and form it into a circle, about one inch thick. Cut it into eight wedges. 7. Place the wedges on the baking sheet with space between them. You can brush extra cream on top and sprinkle sugar for sweetness. 8. Bake for 18-20 minutes until they turn golden on top. 9. Let them cool on the baking sheet for five minutes before moving to a wire rack. Yes, you can freeze scones! Here’s how: - Before baking: Shape the scones and place them on a baking sheet. Freeze them until solid, then transfer to a zip-top bag. They last up to three months. - To bake: Bake from frozen. Add a few extra minutes to the baking time. - After baking: Allow cooled scones to freeze. Wrap them well to avoid freezer burn. Thaw in the fridge overnight before enjoying. If you need a substitute for heavy cream, try these options: - Half-and-half: Use the same amount as heavy cream. - Milk and butter: Mix 1/4 cup melted butter with 3/4 cup milk for one cup of cream. - Coconut cream: This adds a rich flavor, but check for allergies to coconut. You can tell when your scones are done by looking for these signs: - They should be lightly golden on top. - A toothpick inserted in the center comes out clean or with a few crumbs. - If you tap the bottom, it sounds hollow. These tips will help you bake perfect scones every time! This blog post covered how to make delicious Raspberry White Chocolate Scones. We explored the ingredients, step-by-step instructions, and tips for success. Perfect scones need good mixing and cold ingredients. Remember to try different fruits and store leftover scones properly. Whether enjoyed at breakfast or as a snack, these treats are a delightful addition to any table. Follow these methods, and you’ll bake scones worth sharing. Enjoy your baking journey!

Raspberry White Chocolate Scones

Indulge in the delightful flavors of Raspberry White Chocolate Scones that make for the perfect breakfast or afternoon treat. This easy recipe combines fresh raspberries and creamy white chocolate for a sweet twist. In just 35 minutes, you can create 8 delicious scones that are golden and fluffy. Click to explore this mouthwatering recipe, including tips to serve them warm and impress your guests!
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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

3/4 cup white chocolate chips

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 into the flour mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.

        In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

          Gently fold in the fresh raspberries and white chocolate chips until evenly distributed throughout the dough.

            Transfer the dough onto a lightly floured surface and form it into a circle about 1-inch thick. Cut the circle into 8 equal wedges.

              Place the wedges on the prepared baking sheet, leaving some space between each. If desired, brush the tops with a little extra cream and sprinkle with a bit of sugar for extra sweetness.

                Bake in the preheated oven for 18-20 minutes or until the scones are lightly golden on top.

                  Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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

                      - Presentation Tips: Serve the scones warm, drizzled with a little extra melted white chocolate, and garnished with fresh raspberries on a decorative plate.