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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 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 - Extra cream for brushing - Additional sugar for sprinkling To make these scones, you need key ingredients. Start with all-purpose flour for the base. Granulated sugar gives sweetness, while baking powder helps them rise. Salt enhances flavor and balances the sweetness. Use cold unsalted butter. This keeps the scones flaky. Heavy cream adds richness, and the large egg binds everything together. Vanilla extract brings a lovely aroma. Fresh raspberries add tartness, and white chocolate chips offer creamy sweetness. You will also need extra cream to brush on top. This helps the sugar stick, creating a delightful crunch. Sprinkle a little sugar before baking for added sweetness. Each ingredient plays a role in making your scones perfect. Preheat your oven to 400°F (200°C). This hot temperature helps scones rise well. Line a baking sheet with parchment paper or a silicone mat. This step makes cleaning easier. In a large mixing 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 Mix these ingredients well. This ensures an even taste in your scones. Add the cold, cubed butter (1/2 cup) into the flour mixture. Use a pastry cutter or your fingers. Work the butter into the flour until it looks like coarse crumbs. You want small chunks of butter, like peas. This keeps your scones flaky. In a separate bowl, whisk together the wet ingredients: - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract Pour this mixture into the flour mixture. Stir gently until just combined. Do not over-mix, or your scones may turn tough. Carefully fold in the fresh raspberries (1 cup) and white chocolate chips (1/2 cup). Use a spatula to be gentle. You want to keep the raspberries whole for bursts of flavor. Lightly flour a clean surface. Turn the dough out onto it. Knead the dough gently until it comes together. Pat or roll it into a circle about 1 inch thick. This shape helps the scones bake evenly. Use a sharp knife or a pizza cutter to cut the dough into 8 equal wedges. Place the scones on the prepared baking sheet, leaving a couple of inches between them. This space helps them rise without sticking together. Brush the tops of the scones with a little heavy cream. Then, sprinkle with extra sugar. This gives a nice crunch and adds sweetness. Bake in the preheated oven for 15-20 minutes. Look for golden brown tops. A toothpick inserted into the center should come out clean. This indicates they are ready to enjoy. Allow the scones to cool for a few minutes on the baking sheet. Then, transfer them to a wire rack. Serve them warm or at room temperature for the best taste. - Importance of butter temperature: Use cold unsalted butter. Cold butter creates flaky layers. It keeps its shape while baking, leading to light scones. If the butter is warm, the scones may become dense. - Kneading techniques: Knead the dough gently. Over-kneading makes the scones tough. Just fold and turn the dough until it holds together. Aim for a soft but slightly sticky dough. - Issues with dough consistency: If the dough feels too dry, add a splash of cream. If it’s too wet, sprinkle in a little flour. Adjusting in small amounts helps you find the right balance. - How to avoid dry scones: Don't overbake the scones. Keep an eye on them in the oven. The edges should be golden brown, but the centers should remain soft. - Oven positioning tips: Place your baking sheet in the center of the oven. This helps with even heat distribution. If you bake too close to the heating element, the bottoms may burn. - How to avoid over-baking: Set a timer for 15 minutes. Check for doneness by inserting a toothpick. If it comes out clean, they are ready. Always err on the side of caution; you can always bake a bit longer if needed. {{image_2}} You can swap raspberries for other fruits. Blueberries and strawberries work well. Blueberries give a burst of sweetness. Strawberries add a nice touch of freshness. You can even mix fruits. Try a blend of blueberries and strawberries for a colorful scone. If you prefer dark chocolate, use that instead of white chocolate. Dark chocolate adds a rich flavor. It balances well with the fruit's tartness. You can also mix dark and white chocolate for a fun twist. Feel free to add extra flavors. A splash of almond extract can enhance the scone's taste. You can also try a pinch of cinnamon for warmth. Experimenting with different spices can lead to exciting results. Store your scones at room temperature. Place them in an airtight container. This keeps them fresh for about two days. If you want to keep them longer, you can wrap them in plastic wrap. This helps prevent them from drying out. For long-term storage, freeze the scones. First, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When you need them, just take out what you want. Reheat your scones in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 10-15 minutes. You can also use a microwave, but they may become soft. If you prefer a crisp outer layer, stick with the oven. Enjoy your warm scones! Yes, you can use frozen raspberries. They work well in scones. However, frozen raspberries may release more juice. This can make the dough a bit wetter. To reduce this, add them straight from the freezer. This way, they won't break down too much during mixing. If you need a substitute for heavy cream, use whole milk or half-and-half. They will change the texture slightly, but they still work. If you want a thicker substitute, try plain yogurt. This will make your scones moist and tasty. To increase the sweetness, add more sugar to the dough. You can also sprinkle sugar on top before baking. Another option is to add a drizzle of sweet icing after baking. This will give your scones a nice sweet touch without changing the texture. Yes, you can leave out the white chocolate. However, it adds a nice creaminess and sweetness. If you skip it, consider adding more raspberries or a different type of chocolate. This will help keep the flavor interesting without the white chocolate. You learned how to make scrumptious raspberry white chocolate scones. We covered ingredients, step-by-step baking, and valuable tips. Remember, perfect butter temperature and gentle kneading are key. Try different fruits or chocolates for fun variations. Store extras at room temp or freeze for later. Enjoy fresh scones warm and with your favorite drink. Baking is simple and rewarding, so keep practicing! You’ll impress everyone with your scone skills.

Bakery-Style Raspberry White Chocolate Scones

Indulge in the delightful flavors of bakery-style raspberry white chocolate scones with this easy recipe! With just a few simple ingredients, you can create the perfect scones that are golden brown on the outside and bursting with fresh raspberries and creamy white chocolate on the inside. Perfect for breakfast or a sweet treat, these scones are sure to impress. Click through to explore the full recipe and start baking your way to a delicious morning!
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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 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

Extra cream for brushing

Additional sugar for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

    Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

      Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter.

        Add Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet mixture into the flour mixture and stir gently until just combined.

          Fold in Raspberries and White Chocolate: Carefully fold in the fresh raspberries and white chocolate chips, being cautious not to break the raspberries too much.

            Shape the Dough: Lightly flour a clean surface and turn the dough out onto it. Knead the dough gently just until it comes together. Pat or roll the dough into a circle about 1 inch thick.

              Cut the Scones: Use a sharp knife or a pizza cutter to cut the dough into 8 equal wedges. Transfer the scones to the prepared baking sheet, placing them a couple of inches apart.

                Brush and Sprinkle: Brush the tops of the scones with a little heavy cream and sprinkle with extra sugar for a sweet crunch.

                  Bake the Scones: Bake in the preheated oven for 15-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                    Cool and Serve: Allow the scones to cool for a few minutes on the baking sheet before transferring to a wire rack. Serve warm or at room temperature.

                      Prep Time, Total Time, Servings: 15 mins | 35 mins | Serves 8 scones