I whipped up these Raspberry White Chocolate Scones with a mix of all-purpose flour, heavy cream, and white chocolate chips that create an unexpectedly delightful treat. The combination of tangy raspberries and a hint of vanilla brings a sweet and refreshing twist to a classic recipe. Read on for more details.

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I’ve been experimenting in the kitchen and came up with a recipe that really surprised me. I was looking for a fun twist to start my day and ended up mixing 2 cups of all-purpose flour, 1/3 cup granulated sugar, and 1 tablespoon baking powder with some cold unsalted butter.

When I folded in 1/2 cup white chocolate chips and 1/2 cup fresh raspberries into the combo, I just knew I was onto something special. I whisked together 2/3 cup heavy cream, an egg and a teaspoon of vanilla extract, then mixed everything up into a dough that was both crumbly and luscious.

Baking these scones brought a burst of tart and sweet flavors that reminded me of those Instagram food trends like Raspberry White Chocolate Scones and Iced Raspberry Scones. Trust me, once you try these, you’re going to be hooked on this recipe!

Why I Like this Recipe

1. I really like how this recipe mixes sweet white chocolate with tart raspberries. The combo feels really fresh and fun, and it makes my taste buds do a happy dance every time I bite into one.
2. I love that the instructions are simple enough that even if I’m a bit clumsy in the kitchen, I can still pull off a pretty tasty treat. It doesn’t stress me out when I’m busy with school or hanging out with friends.
3. I appreciate that I can make these scones ahead of time or even freeze the dough for later use. This means I can enjoy a quick breakfast or snack whenever I want without all the fuss.
4. I enjoy baking this recipe with my family. It’s fun doing it together and it makes a great bonding activity where I learn cool tips and tricks along the way, even if we don’t always get it perfect on the first try.

Ingredients

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All-purpose flour supplies essential carbohydrates and gives structure to the scones; it’s the backbone of the recipe.
Granulated sugar sweetens the mix and helps with browning during baking making every bite delightful.
Baking powder is the magic behind the rise, helping the scones turn out fluffy and soft.
White chocolate chips add a creamy, extra sweet twist that makes the treat feel luxurious.
Fresh raspberries offer a tart burst of natural flavor and vitamins that balance the sweetness perfectly.
Heavy cream brings richness and a moist texture to the mix which enhances every bite.

Ingredient Quantities

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cubed

2/3 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/2 cup white chocolate chips

1/2 cup fresh raspberries

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 2 cups of all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt.

3. Add in the 6 tablespoons of cold, cubed unsalted butter into the dry mixture and work it in with a pastry cutter or your fingers until it looks crumbly.

4. In a separate bowl, whisk together 2/3 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix or your scones might turn out tough.

6. Carefully fold in 1/2 cup white chocolate chips and 1/2 cup fresh raspberries, trying not to mash the berries too much.

7. Transfer the dough to a lightly floured surface, form a rough circle about 1 inch thick, and then cut it into 8 triangular wedges.

8. Place the wedges on the prepared baking sheet, spacing them a bit apart to allow room for rising.

9. Bake in the preheated oven for 15-18 minutes or until they turn lightly golden around the edges.

10. Let the scones cool on the tray for a few minutes before serving warm. Enjoy your treat!

Equipment Needed

1. Oven for baking the scones
2. Baking sheet and parchment paper
3. A large bowl for mixing the dry ingredients
4. A second bowl for the wet ingredients
5. A pastry cutter (or you can use your fingers)
6. A whisk for beating the wet ingredients
7. A spatula or spoon for gentle folding of the mix
8. Measuring cups and spoons to get accurate portions
9. A flat work surface (lightly floured) and a knife to cut the dough into wedges
10. A timer to keep track of the baking time

FAQ

Q: Can I use frozen raspberries?

A: Yeah, you sure can use frozen ones but make sure to thaw and drain them before mixing in. They might make the dough too wet otherwise.

Q: Is it ok to substitute heavy cream with milk?

A: You can use milk, but the scones might be a bit less rich and tender. Using 2/3 cup whole milk with a tablespoon of melted butter works too.

Q: Can I use another type of chocolate instead of white chocolate?

A: Absolutely, you can swap in dark or milk chocolate chips if that's what you have on hand. The flavor will change a bit but they'll still be tasty.

Q: How do I keep the scones from being too dry?

A: Don’t overmix the dough. Mix until just combined and avoid extra handling. That helps keep them moist and tender.

Q: How should I store leftover scones?

A: Keep them in an airtight container at room temp for 1-2 days. For longer storage, you can freeze them and then rewarm.

White Chocolate Raspberry Scones Recipe Substitutions and Variations

All-purpose flour: You can swap it out for whole wheat pastry flour if you want a nuttier taste or try a gluten free blend if you’re avoiding gluten.
Granulated sugar: If you’re low on sugar, coconut sugar works pretty well, though you might need to tweak the amount a bit.
Unsalted butter: Use salted butter in a pinch and just cut back on the added salt in the recipe.
Heavy cream: You can mix half and half with a little melted butter or even thin out some Greek yogurt to get a similar richness.
Fresh raspberries: When raspberries are outta season, frozen raspberries (thawed and drained) or even diced strawberries serve as a good alternative.

Pro Tips

1. Make sure your butter stays really cold while mixing into the dry ingredients. This helps create those flakey bits in the scones.

2. Don’t overmix the dough once you add the wet stuff. Stirring too much can make the scones tough and chewy.

3. Be extra gentle when folding in the raspberries and white chocolate chips. You dont want to mash the berries too much and end up with a mushy mess.

4. When placing the dough on the tray, give each piece enough room to rise. Crowding them can stop them from puffing up like you want.