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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/4 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 The main ingredients create a great balance of flavors. All-purpose flour gives the scones their structure. Granulated sugar adds sweetness, while baking powder helps them rise. Salt boosts the taste. Cold unsalted butter gives a rich flavor and flaky texture. Heavy cream makes the dough tender. The large egg binds everything together. Vanilla extract adds a warm note. Fresh raspberries bring tartness, while white chocolate chips add creaminess. - Extra cream for brushing - Additional sugar for sprinkling Optional ingredients can enhance the scone's look and taste. Brushing the tops with extra cream helps them brown nicely. Sprinkling sugar on top adds a sweet crunch. These small touches make your scones look professional and inviting. Feel free to use them for a lovely finish. 1. First, preheat your oven to 400°F (200°C). 2. Line a baking sheet with parchment paper. 3. In a large mixing bowl, whisk together: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt 4. Next, add 1/2 cup cold, cubed unsalted butter to the bowl. 5. Use a pastry cutter or your fingertips to work the butter into the flour. 6. Mix until it looks like coarse crumbs. 7. In a separate bowl, whisk together: - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract 8. Pour this cream mixture into the dry ingredients. 9. Stir gently until just combined. Do not overmix! 10. Carefully fold in: - 1 cup fresh raspberries - 1/2 cup white chocolate chips 11. Turn the dough out onto a lightly floured surface. 12. Gently knead it just enough to bring it together, about 1-2 times. 13. Pat the dough into a circle that is about 1 inch thick. 14. Cut the dough into 8 wedges, like a pizza. 15. Place the wedges on the prepared baking sheet. 16. Brush the tops with a little extra cream. 17. Sprinkle with sugar for sweetness and crunch. 18. Bake for 15-18 minutes until golden brown. 19. Remove from the oven and cool on a wire rack for a few minutes. To get the best scone texture, start with cold butter. Cold butter makes your scones flaky. Cut the butter into small cubes. Then, mix it into the flour quickly. You want it to look like coarse crumbs. Do not overmix your dough. Overmixing makes scones tough. Mix just until the ingredients come together. Gently fold in the raspberries and white chocolate chips. This keeps the fruit from breaking apart. For golden brown scones, place your baking sheet in the center of the oven. This helps them bake evenly. If your oven runs hot, check them a few minutes early. Adjust the bake time if needed. If you have a convection oven, reduce the temperature by 25°F. This helps prevent over-browning. Always watch the scones closely during the last few minutes of baking. For a lovely presentation, serve your scones warm on a nice plate. Scatter fresh raspberries around the scones. A dusting of powdered sugar adds a sweet touch. You can also serve them with clotted cream or butter. Both pair well with the sweet fruit and chocolate. Enjoy your scones with a cup of tea for the perfect treat! {{image_2}} You can get creative with flavors in your scones. Try using different fruits like blueberries, strawberries, or peaches. Each fruit brings a new taste and look to the scones. If you love chocolate, swap the white chocolate for dark chocolate. Dark chocolate adds a rich flavor that pairs well with fruit. Need a gluten-free option? You can use gluten-free flour blends. They work well in most recipes and keep the scone's texture nice. If you're dairy-free, substitute heavy cream with almond milk or coconut cream. You can also replace butter with coconut oil or a plant-based butter. These swaps keep your scones tasty and satisfying. Seasonal fruits can change the flavor of your scones. In spring and summer, use fresh strawberries or cherries. In fall, try apples or pears. For winter, cranberries and citrus fruits add a festive touch. You can even make themed scones for holidays, like pumpkin spice for Halloween or peppermint for Christmas. This keeps your baking fun and fresh all year round. To keep your baked scones fresh, store them in an airtight container. Place them at room temperature. This keeps them soft and tasty for about 2-3 days. If you want them to last longer, you can refrigerate them. Wrap each scone in plastic wrap before putting them in the fridge. This prevents them from drying out. If you want to save scones for later, freezing is the best option. Make sure they are completely cool before you freeze them. Place them in a single layer on a baking sheet to freeze for about 1 hour. Once frozen, put them in a freezer bag or container. They can last up to 3 months in the freezer. When you are ready to eat them, take out the scones and let them thaw at room temperature. For a warm treat, reheat them in the oven at 350°F for about 10-15 minutes. This brings back their fresh-baked taste! At room temperature, scones stay fresh for about 2-3 days. If you notice any changes in texture or smell, it’s best to throw them away. Signs of spoilage include mold, a dry texture, or an off smell. Always check before you bite into your scone! Can I use frozen raspberries? Yes, you can use frozen raspberries. Just make sure to thaw and drain them. This helps avoid extra liquid in your scones. They will still taste great! How do I make my scones more flavorful? To boost flavor, add more vanilla extract or a pinch of lemon zest. You can also mix in spices like cinnamon or nutmeg. Fresh herbs like rosemary can add a unique twist too! What can I use instead of heavy cream? If you need a substitute for heavy cream, try whole milk mixed with butter. For a lighter option, use half-and-half. Non-dairy milk mixed with coconut oil also works well. Scone too dry? If your scones are dry, add a little more cream to the dough. Be gentle while mixing to keep them light. Another option is to check your oven temperature for accuracy. Why did my scones not rise? Scones may not rise if your baking powder is old. Always check the date on the package. Also, ensure you mix gently and don’t over-knead the dough. Can I freeze the dough before baking? Yes, you can freeze the dough. Shape the scones, then wrap them in plastic wrap. Store them in a freezer bag. Bake directly from the freezer, adding a few minutes to the bake time. How do I revive stale scones? To bring stale scones back to life, wrap them in a damp paper towel. Microwave for 10-15 seconds. For a crisp finish, pop them in a hot oven for a few minutes. Making scones can be simple and fun. With the right ingredients and steps, you can create delicious treats. We reviewed all the main ingredients, preparation, and mixing steps. I shared tips for perfect texture and golden color. You can even explore fun variations for flavor and dietary needs. In the end, these scones are easy to store and enjoy later. Now, you are ready to bake them for any occasion. Happy baking!

Raspberry White Chocolate Scones

Indulge in the delightful taste of Raspberry White Chocolate Scones with this easy recipe! Perfect for breakfast or a sweet afternoon treat, these scones combine juicy raspberries and creamy white chocolate for a heavenly bite. Make your kitchen a bakery and impress your friends and family. Click to explore the full recipe and bring these delicious scones to your table! #RaspberryScones #BakingRecipes #SconeRecipe #SweetTreats
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/4 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 cream for brushing on top

Additional sugar for sprinkling on top

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 bowl. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

        In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

          Pour the cream mixture into the dry ingredients and stir gently until just combined. Do not overmix.

            Carefully fold in the raspberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.

              Turn the dough out onto a lightly floured surface and gently knead it just enough to bring it together, about 1-2 times. Pat the dough into a circle about 1-inch thick.

                Cut the dough into 8 wedges (like a pizza) and transfer them to the prepared baking sheet.

                  Brush the tops with a little extra cream and sprinkle with sugar for added sweetness and crunch.

                    Bake in the preheated oven for 15-18 minutes or until the scones are golden brown.

                      Remove from the oven and let cool on a wire rack for a few minutes before serving.

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

                          - Presentation Tips: Serve warm on a pretty platter with a few fresh raspberries scattered around and a dusting of powdered sugar for an elegant finish.