Raspberry White Chocolate Scones

There's something undeniably comforting about the aroma of freshly baked scones wafting through your kitchen. These delightful pastries, with their crisp exterior and tender crumb, have a way of transforming any moment into a special occasion. Scones are incredibly versatile, perfect for serving at breakfast, a leisurely brunch, or paired with afternoon tea. In this article, we will explore the delightful Raspberry White Chocolate Bliss Scones, a treat that marries the tartness of fresh raspberries with the creamy sweetness of white chocolate. Whether you're an experienced baker or a novice in the kitchen, this recipe will guide you through crafting these delectable scones, making any gathering a little sweeter.

Indulge in the irresistible charm of Raspberry White Chocolate Bliss Scones! This delightful recipe combines the tartness of fresh raspberries with the creamy sweetness of white chocolate, creating a perfect treat for any occasion. Whether serving them for breakfast, brunch, or afternoon tea, these scones promise to impress. With easy-to-follow instructions, even novice bakers can enjoy the warm, comforting aroma of homemade pastries filling their kitchen. Gather your ingredients and let the baking magic begin!

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Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into small cubes

3/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed if using)

1/2 cup white chocolate chips

Additional sugar for topping (optional)

Instructions

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

Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Cut in the butter: Add the cold butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter visible.

Combine wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.

Combine wet and dry mixtures: Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined — be careful not to overmix!

Fold in raspberries and chocolate: Gently fold in the raspberries and white chocolate chips until evenly distributed through the dough.

Shape the dough: Turn the dough out onto a lightly floured surface and knead gently 2-3 times until it comes together. Pat the dough into a circle about 1 inch thick.

Cut the scones: Using a sharp knife or a pizza cutter, cut the dough into 8 equal wedges. Alternatively, you can use a round cutter for traditional scone shapes.

Prepare for baking: Place the scones on the prepared baking sheet, spaced about 2 inches apart. Brush the tops with a little extra cream and sprinkle with additional sugar, if desired.

Bake: Bake in the preheated oven for 15-18 minutes until the scones are golden brown and a toothpick inserted into the center comes out clean.

Cool and serve: Remove from the oven and let cool on the baking sheet for about 5 minutes. Serve warm or at room temperature, perfect with a drizzle of additional melted white chocolate or a dollop of clotted cream.

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