Hello to delicious baking! If you’re a big fan of melt-in-your-mouth, buttery desserts then you’re going to be in for a delicious delight. The recipe below for Raspberry White Chocolate Scones combine the freshness of raspberries with the smooth sweet white chocolate. The perfect breakfast or brunch, or even an afternoon tea Scones that will soon become a popular household item. Let’s get baking!
Introduction
Who doesn’t like warm, freshly baked scone? Raspberry White Chocolate Scones are a wonderful variation on the traditional Scones recipe. They are a result of British tea culture These scones have an innovative, fruity flavor. The combination of creamy, rich white chocolate and tart raspberries delivers a zing of flavor in each bite. If you’re a seasoned baker or just starting out the recipe is easy but stunning, perfect for any occasion.
Ingredients for Raspberry White Chocolate Scones
Here’s everything you’ll need create these delicious desserts:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 tablespoon salt
- 1 cup cold butter un salted cubed
- 3/4 cup heavy cream (+ additional to brush)
- 1 teaspoon vanilla extract
- 1 Cup fresh raspberries
- 1 cup white chocolate chip
- Dusting powdered sugar ( optional)
Optional Substitutions:
- Switch heavy cream to plant-based for a dairy-free option.
- Choose dark chocolate chips If you don’t like white chocolate.
How to Make Raspberry White Chocolate Scones – Step by Step
Step 1: Preheat Your Oven
Set your oven at 350degF (190degC) and prepare the baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
Within a mixing bowl large enough combine the sugar, flour baking powder, salt.
Step 3: Add Butter
Cut into the cubed butter by using a pastry blender, and your hands until the mix looks like coarse crumb.
Step 4: Combine Wet Ingredients
Incorporate Vanilla extract and heavy cream. Mix lightly until well combined. Overmixing can result in spongy scones.
Step 5: Add the Raspberries and Chocolate
Mix gently in the white chocolate and raspberries. chips. Be cautious not to crush the raspberries.
Step 6: Shape the Dough
The dough should be placed on a surface that is floured and press it into a 1-inch thick round. Utilize a sharp knife cut it into eight wedges.
Step 7: Bake
Spread the wedges out on the baking sheets. Sprinkle the tops with heavy cream to give them the golden appearance. Cook to about 18-22 mins and until the tops are golden brown.
Step 8: Cool and Dust
Cool a bit in a rack of wire If you wish sprinkle with powdered sugar prior serving.
Helpful Tips for Raspberry White Chocolate Scones
- Make use of frozen raspberries when fresh ones aren’t available. They retain their shape better within the dough.
- The dough should be chilled for 10 minutes prior to baking to ensure that the scones keep their shape.
- Serve warm to ensure the most flavour and flavor.
Cooking Tips for the Best Raspberry White Chocolate Scones
- Tools Hacks Utilize a food processor to mix the butter into flour quickly.
- Texture Tip: Handle the dough as minimally as you can so that it remains lightweight and airy.
- Flavor Enhancers Sprinkle a bit of lemon zest or cinnamon to add a flavour.
Serving Suggestions for Raspberry White Chocolate Scones
Serve these scones with:
- An iced cup freshly made espresso or Earl Grey tea.
- A spoonful of clotted crème or creamed butter.
- A light yogurt dessert.
Nutritional Information
A serving (1 Scone):
- Calories: 260 kcal
- Fat: 13g
- Carbs: 30g
- Protein: 4g
- Sugars: 12g
Note that nutritional values are approximate.
Storage and Leftovers for Raspberry White Chocolate Scones
- Storage Store scones inside an airtight container up to three days at the room temperature.
- Freezing Unbaked Scones can be frozen for as long as two months and bake them directly from frozen, allowing an additional few minutes.
- Reheating Scones that are warm in an oven at 300 degrees in 5 mins.
Frequently Asked Questions (FAQs) for Raspberry White Chocolate Scones
1. Are these Scones without gluten?
1: You can you can use the 1:1 blend of gluten-free flours for the best results.
Question 2: Do I keep my raspberries from leaking?
A2: Mix the raspberries with some flour prior to adding the dough.
Q3: Can I use dried raspberries?
A3: Sure, however, refrigerate them to get an even more delicious texture.
Question 4: Could I replace the milk with cream?
A4: Milk is a good option, but could cause slightly less tender Scones that are slightly more moist.
Related Recipes for Scone Lovers
Conclusion
Raspberry White Chocolate Scones are the perfect mix of tart and sweet delicious, rich and buttery. Try this recipe and tell us how it went by leaving a comment below. What’s your favorite way you have Scones? Happy baking!
Print
Best Raspberry White Chocolate Scones Recipe
Description
Welcome to the world of indulgent baking! If you’re a fan of buttery, melt-in-your-mouth pastries, you’re in for a treat. This recipe for Raspberry White Chocolate Scones combines the tartness of fresh raspberries with the creamy sweetness of white chocolate. Perfect for breakfast, brunch, or an afternoon tea, these scones will quickly become a household favorite. Let’s get baking!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream (+ extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
- Powdered sugar for dusting (optional)
Optional Substitutions:
- Replace heavy cream with plant-based cream for a dairy-free version.
- Use dark chocolate chips if white chocolate isn’t your preference.
Instructions
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter
Cut in the cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Step 4: Combine Wet Ingredients
Pour in the heavy cream and vanilla extract. Mix gently until just combined—overmixing will result in tough scones.
Step 5: Add the Raspberries and Chocolate
Gently fold in the raspberries and white chocolate chips. Be careful not to crush the raspberries.
Step 6: Shape the Dough
Turn the dough onto a floured surface and pat it into a 1-inch-thick round. Use a sharp knife to cut into 8 wedges.
Step 7: Bake
Place the wedges on the baking sheet. Brush the tops with heavy cream for a golden finish. Bake for 18-22 minutes or until golden brown.
Step 8: Cool and Dust
Cool slightly on a wire rack and, if desired, dust with powdered sugar before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use frozen raspberries if fresh ones are unavailable—they hold their shape better in the dough.
- Chill the dough for 10 minutes before baking to help the scones hold their structure.
- Serve warm for the best flavor and texture.
