Go Back
To make delicious raspberry white chocolate scones, gather these ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 3/4 cup heavy cream - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup white chocolate chips - Extra cream for brushing - Additional sugar for sprinkling For variations, you can use frozen raspberries instead of fresh ones. If you like, try dark chocolate chips instead of white chocolate. You can also add a dash of lemon zest for a bright flavor twist. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This temperature helps the scones rise nicely. Next, line a baking sheet with parchment paper. This will prevent the scones from sticking. In a large mixing bowl, whisk together the dry ingredients: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt Make sure everything is mixed well. This helps the scones bake evenly. Now, let’s mix the wet ingredients. In a separate bowl, combine: - 3/4 cup heavy cream - 1 teaspoon vanilla extract Stir these together until they blend smoothly. Slowly pour this cream mixture into the dry ingredients. Mix gently. You want everything to come together but not over-mix. Transfer the dough onto a floured surface. Knead it gently a few times. You want the dough to hold together. Then, pat it down into a circle about 1-inch thick. Cut the dough into 8 equal wedges. Place them on the prepared baking sheet. Handle the raspberries with care. Gently fold in: - 1 cup fresh raspberries - 1/2 cup white chocolate chips Be careful not to crush the raspberries as you mix. Brush the tops of the scones with a little extra cream. Sprinkle some sugar on top for sweetness. Now, bake the scones for 15-20 minutes. They should turn golden brown. Once baked, let them cool slightly on a wire rack. Enjoy your delightful scones warm! To make great scones, start with cold butter and cream. Cold butter helps create flaky layers. When the butter melts in the oven, it makes pockets of air. This leads to a light and airy texture. Use unsalted butter for better control over saltiness. Keep your cream cold, too. This helps to keep the dough from becoming too warm. When you handle the dough, be gentle. Overmixing will lead to tough scones. Mix just until the ingredients blend. It’s okay if the dough looks a bit lumpy. This means you will get a soft scone. Set your oven to 400°F (200°C). This is the best setting for golden scones. Line your baking sheet with parchment paper. This prevents sticking and helps with even baking. To check if the scones are done, look for a light golden color. A toothpick inserted into the center should come out clean. It’s better to check a minute or two early. This way, you avoid overbaking. When serving scones, present them warm on a nice platter. Add a few fresh raspberries on the side for color. You can also sprinkle a little extra sugar on top for shine. Pair your scones with tea or coffee for a classic touch. They also go well with lemonade or milk. Enjoy them fresh out of the oven for the best taste! Pro Tips Chill the Butter: Make sure the butter is very cold before incorporating it into the flour mixture. This helps create flaky layers in the scones. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones. Fresh Raspberries: Use fresh raspberries for the best flavor and texture. If using frozen, be sure to thaw and drain them to avoid excess moisture. Variations: Feel free to experiment with different mix-ins like nuts or other berries to customize your scones to your taste. {{image_2}} You can swap fresh raspberries with frozen ones. Just remember to thaw them first. You can also try other fruits like blueberries or strawberries for a fun twist. If you want a different taste, use dark chocolate chips instead of white chocolate. This change will add a rich flavor to the scones. For a little extra kick, add spices like cinnamon or nutmeg. A teaspoon of lemon or orange zest can brighten the flavors, making the scones even tastier. These simple additions can change the whole flavor profile and make the scones more exciting. If you need a gluten-free version, use a gluten-free flour blend. Many brands work well in scone recipes. For those who avoid dairy, replace heavy cream with almond milk or coconut milk. You can also use dairy-free butter for the same creamy texture. These adjustments help everyone enjoy these scones. To keep your raspberry white chocolate scones fresh, place them in an airtight container. This helps lock in moisture and flavor. If you have leftover scones, let them cool completely first. Then, layer them with parchment paper to prevent sticking. If you want to freeze scones for later, wrap each scone tightly in plastic wrap. Place them in a freezer bag, making sure to squeeze out as much air as possible. This way, they can stay fresh for up to three months. When you're ready to enjoy, you can thaw them overnight in the fridge. To reheat scones and keep their texture, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat for about 5-10 minutes. This method warms them up without making them dry. You can also use a microwave, but do it for only 10-15 seconds. Be cautious not to overheat, as this can make them tough. Enjoy your warm scones just like fresh! How to make scones fluffier? To make scones fluffier, use cold butter and heavy cream. This helps keep the dough light. You can also mix the dough gently. Overmixing leads to tough scones. Lastly, make sure your baking powder is fresh. Old baking powder may not rise well. Can I make the dough ahead of time? Yes, you can prepare the dough in advance. Wrap it tightly in plastic wrap and chill it in the fridge. This keeps the dough fresh for up to 24 hours. When ready to bake, just cut and bake as usual. Chilling also helps the flavors blend. What to do if scones turn out dry? If your scones are dry, check your measurements. Too much flour or not enough cream can cause dryness. You can also try adding a bit more cream next time. Another tip is to bake for a shorter time. Bake until just golden for a moist scone. Why aren’t my scones rising? If your scones aren’t rising, check your baking powder. It may be old or inactive. Also, make sure to handle the dough gently. Overworking it can lead to dense scones. Lastly, ensure your oven is preheated properly to the right temperature. You learned how to make scones from scratch with precise ingredients and clear steps. We covered tips for perfect texture, baking methods, and delightful variations. You have plenty of ideas for serving and storing. Remember, baking can be fun and rewarding. Keep experimenting to find your favorite flavors and textures. Enjoy the process and share your tasty creations with others. Happy baking!

Raspberry White Chocolate Scones

Delicious scones filled with fresh raspberries and white chocolate, perfect for breakfast or a snack.
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
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/2 cup white chocolate chips
  • extra cream for brushing
  • additional sugar for sprinkling

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, granulated sugar, baking powder, and salt until well combined.
  • Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  • In a separate bowl, combine the heavy cream and vanilla extract. Gradually pour this mixture into the dry ingredients, mixing gently until just combined.
  • Gently fold in the fresh raspberries and white chocolate chips, being careful not to crush the raspberries.
  • Transfer the dough onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle.
  • Cut the dough into 8 equal wedges and place them on the prepared baking sheet. Brush the tops with a little extra cream and sprinkle sugar on top for added sweetness and crunch.
  • Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown.
  • Once baked, remove from the oven and allow them to cool slightly on a wire rack.

Notes

Serve warm on a platter and garnish with a few fresh raspberries on the side.
Keyword baking, raspberries, scones, white chocolate