Go Back
To make these tasty Raspberry White Chocolate Scones, you need the following ingredients: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 6 tablespoons cold unsalted butter, cubed - 1/2 cup white chocolate chips - 1 cup fresh raspberries - 3/4 cup heavy cream - 1 teaspoon vanilla extract - 1 egg, beaten (for egg wash) These ingredients work together to create a soft and flavorful scone. The sweet white chocolate pairs perfectly with the tart raspberries. You can easily switch some ingredients if you need to. Here are a few ideas: - Replace all-purpose flour with gluten-free flour for a gluten-free option. - Use brown sugar instead of granulated sugar for a deeper flavor. - Substitute almond milk or oat milk for heavy cream. - If you can’t find white chocolate, use dark chocolate or semi-sweet chocolate. - For a dairy-free version, use coconut oil instead of butter. These swaps can change the flavor and texture a bit, but they still taste great! I recommend using fresh raspberries for the best flavor and texture. Fresh berries are juicy and sweet. They also hold their shape better while baking. However, frozen raspberries can work too. Just make sure to thaw them and drain excess liquid before adding them to the dough. This helps prevent the dough from getting too wet. Both options bring a delicious touch to these scones! To make these scones, start by gathering your ingredients. You need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 6 tablespoons cold unsalted butter, cubed - 1/2 cup white chocolate chips - 1 cup fresh raspberries - 3/4 cup heavy cream - 1 teaspoon vanilla extract - 1 egg, beaten (for egg wash) First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, sift together your flour, sugar, baking powder, and salt. This mixes the dry ingredients well. Next, add the cold butter to the flour mix. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Now, gently fold in the white chocolate chips and fresh raspberries. Be careful not to mash the berries as you mix. In another bowl, whisk together the heavy cream and vanilla extract. Slowly pour this into the dry mixture. Stir until just combined; don’t overwork the dough. Turn the dough out onto a light floured surface. Shape it into a circle about 1 inch thick. Cut this circle into 8 wedges, like slicing a pizza. Place your scones on the prepared baking sheet. Brush the tops with the beaten egg for a shiny finish. Now, bake them in the preheated oven for 18-20 minutes. They should turn golden brown. Once baked, let them cool on the sheet for a few minutes. After that, move them to a wire rack to cool completely. To check if your scones are done, look for a golden color on top. You can also gently tap the bottom; it should feel firm and sound hollow. If you’re unsure, you can bake them for a few extra minutes. Enjoy these Raspberry White Chocolate Scones warm, dusted with powdered sugar. You can even serve them with clotted cream or yogurt for a special treat! For the complete recipe, refer to the Full Recipe section. To make great scones, focus on the dough. You want it to be soft but not sticky. Use cold butter. It helps keep the dough light. Mix the ingredients gently. Overworking the dough makes scones tough. Stop mixing as soon as the dough comes together. Then, fold in the raspberries carefully to keep them whole. Baking temperature is key. Preheat your oven to 400°F (200°C). This heat gives the scones a nice rise. Use a baking sheet lined with parchment paper. It prevents sticking and helps with even baking. Keep an eye on the time. Bake for 18-20 minutes until they turn golden brown. Let them cool for a few minutes before moving them. Want to boost the taste? Add a pinch of lemon zest to the dough. It brightens the flavor of the raspberries. For extra sweetness, sprinkle some sugar on top before baking. You can also try different fillings. Swap raspberries for blueberries or add nuts for crunch. These simple changes make each batch unique. For the full recipe, check the earlier sections! {{image_2}} You can switch things up with different fruits or chocolates. Try blueberries instead of raspberries for a sweet twist. Cherries work well too. If you love chocolate, replace white chocolate with dark chocolate chips. You can mix and match to find your favorite combination. Adding lemon zest can brighten the flavor even more. Each choice gives a new taste to your scones. Making gluten-free scones is easy. Use a gluten-free flour blend instead of all-purpose flour. Make sure the blend has xanthan gum. This helps with texture and structure. Follow the same steps as the original recipe. You will still get a soft and tasty scone. They may not rise as high, but they will be delicious and enjoyable. Adding spices can make your scones unique. Try cinnamon or nutmeg for warmth. A dash of cardamom can add an exotic touch. You can also use zests from oranges or lemons. The citrus zest brightens the flavors and adds freshness. Just a little sprinkle can make a big difference. Experiment to find the perfect balance for your taste. For the full recipe and more, check out the detailed ingredient list and step-by-step instructions. To keep your scones fresh, place them in an airtight container. If you have leftovers, let them cool completely first. Storing them warm can make them soggy. Keep the container at room temperature for up to two days. If you want to keep them longer, consider freezing them instead. When you want to enjoy your scones again, reheating is simple. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5-10 minutes, until warm. This method keeps them soft and fluffy. You can also use a microwave, but be careful. Heat them in short bursts of 10-15 seconds to avoid making them tough. Freezing scones is a great way to enjoy them later. Start by letting the scones cool completely. Wrap each scone in plastic wrap or aluminum foil. Then, place them in a zip-top freezer bag. They can last up to three months in the freezer. When you're ready to eat, just thaw them overnight in the fridge before reheating. Enjoy the delightful taste of fresh-baked scones anytime! For the complete recipe, check the Full Recipe section. Yes, you can use dark or milk chocolate instead of white. Each type adds a unique taste. Dark chocolate gives a rich flavor, while milk chocolate is sweeter. Experiment and find what you like best! Scones may not rise if the baking powder is old or if the dough is overmixed. Always check the expiration date on your baking powder. Mix the dough gently, just until combined, to keep it light and fluffy. Scones are done when they turn a light golden brown. Use a toothpick to check the center. If it comes out clean, your scones are ready. They should also feel firm to the touch. These scones pair well with clotted cream or vanilla yogurt. You can also serve them with fruit preserves or a hot cup of tea. The sweet and tart flavors complement each other beautifully. Homemade scones last about 2 to 3 days at room temperature. To keep them fresh, store them in an airtight container. You can also freeze scones for up to 3 months for later enjoyment. When making Raspberry White Chocolate Scones, using the right ingredients is key. Here’s what you will need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 6 tablespoons cold unsalted butter, cubed - 1/2 cup white chocolate chips - 1 cup fresh raspberries - 3/4 cup heavy cream - 1 teaspoon vanilla extract - 1 egg, beaten (for egg wash) These ingredients create a perfect blend of flavors and textures. Let’s dive deeper into each component. 1. All-Purpose Flour: This provides the base for the scones. It gives them structure and helps them rise. 2. Granulated Sugar: It adds sweetness. You can adjust it based on your taste. 3. Baking Powder: This is the leavening agent. It helps the scones become fluffy. 4. Salt: A small amount enhances the flavors. It balances the sweetness. 5. Cold Unsalted Butter: This is crucial for flaky scones. Cold butter creates layers when baked. 6. White Chocolate Chips: They add a creamy, sweet flavor. Use high-quality chips for the best taste. 7. Fresh Raspberries: These provide a burst of tartness. Fresh berries are ideal, but frozen can work too. 8. Heavy Cream: This adds richness and moisture. It keeps the scones tender. 9. Vanilla Extract: It adds depth to the flavor. Use pure vanilla for the best results. 10. Egg (for egg wash): This gives the scones a lovely golden color. It adds a nice shine. You can modify this recipe with ease. Here are some ideas: - Swap all-purpose flour for whole wheat flour for a nuttier flavor. - Use brown sugar instead of granulated sugar for a richer taste. - Substitute butter with coconut oil for a dairy-free option. - Replace fresh raspberries with blueberries or chopped strawberries for variety. - Use almond milk or oat milk in place of heavy cream for a lighter scone. Fresh raspberries are best for this recipe. They have a bright flavor and a juicy texture. However, if fresh raspberries are not available, frozen ones can work. When using frozen raspberries, do not thaw them before mixing. This helps keep their shape and prevents the dough from turning too wet. These detailed insights into the ingredients will help you create delightful Raspberry White Chocolate Scones. For the complete recipe, check the Step-by-Step Instructions section. You learned about the key ingredients and steps to make Raspberry White Chocolate Scones. We covered tips for a perfect dough and ways to customize your scones with different flavors. Plus, we discussed storage options to keep them fresh. Enjoy baking these scones, whether for a treat or special occasion. With these tips, your scones will impress everyone. Happy baking!

Raspberry White Chocolate Scones

Indulge in the deliciousness of Raspberry White Chocolate Scones with this easy recipe! Perfect for breakfasts or afternoon treats, these scones blend fresh raspberries and creamy white chocolate for a delightful flavor explosion. Follow our simple steps to create these golden-brown delights that will impress your family and friends. Click now to explore the full recipe and bake your way to a sweet moment today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

1/2 cup white chocolate chips

1 cup fresh raspberries

3/4 cup heavy cream

1 teaspoon vanilla extract

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a large mixing bowl, sift together the flour, sugar, baking powder, and salt until well combined.

      Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        Fold in the white chocolate chips and fresh raspberries gently to avoid smashing the berries.

          In a separate bowl, whisk together the heavy cream and vanilla extract. Gradually pour this into the dry ingredients, mixing until just combined. Do not overwork the dough.

            Turn the dough out onto a lightly floured surface and gently shape it into a circle about 1 inch thick. Cut the circle into 8 wedges, similar to a pizza.

              Place the scones on the prepared baking sheet, and brush the tops with the beaten egg for a glossy finish.

                Bake in the preheated oven for 18-20 minutes, or until they are golden brown. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 8 scones

                    - Presentation Tips: Serve warm, dusted with a light sprinkle of powdered sugar, and optionally accompany with clotted cream or vanilla yogurt for a delightful pairing. Decorate with a few extra raspberries on the side for a pop of color!