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To make these delightful scones, gather the following ingredients: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup buttermilk - 1 large egg - 1 teaspoon vanilla extract - 3/4 cup fresh raspberries (or frozen, thawed) - 1/2 cup white chocolate chips - Extra sugar for sprinkling Using high-quality ingredients makes a big difference. Choose: - Fresh raspberries for the best flavor. - Real unsalted butter for richness. - Pure vanilla extract for a great aroma. - Good quality white chocolate chips for sweet creaminess. These choices ensure your scones taste amazing. Here are some handy conversions for your ingredients: - 1 cup of all-purpose flour = 120 grams - 1/4 cup of granulated sugar = 50 grams - 1/2 cup of unsalted butter = 113 grams - 1/2 cup of buttermilk = 120 milliliters These conversions help you measure accurately, making your baking easier. Start by preheating your oven to 400°F (200°C). This temperature is key for a perfect bake. While the oven heats, line a baking sheet with parchment paper. This keeps the scones from sticking and makes cleanup easy. In a large bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mixing these well ensures even flavor and rise in your scones. Next, add 1/2 cup of cold, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingers to work the butter into the flour. You want the mix to look like coarse crumbs. This step makes your scones flaky and tender. In another bowl, whisk together 1/2 cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract. Once it's blended, pour this mix into the dry ingredients. Stir with a fork until just combined. Be careful not to overmix; this keeps your scones light. Now, turn the dough onto a lightly floured surface. Shape it into a rectangle about 1-inch thick. Cut the dough into triangles or circles, based on your preference. This makes for beautiful scones that are easy to serve. Place the scones on the prepared baking sheet, leaving 2 inches between each one. Sprinkle a little extra sugar on top for added sweetness. Bake them for 15-20 minutes until they are lightly golden on the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. This cooling time helps them set perfectly. To make the best white chocolate raspberry scones, keep these tips in mind: - Use cold butter: Cold butter helps create flaky layers. Cube it and work quickly. - Do not overmix: Mix until just combined to keep the scones light and tender. - Chill the dough: If you have time, chill the dough for 30 minutes before baking. This enhances texture. - Bake immediately: Once shaped, bake the scones right away for the best rise. Avoid these common pitfalls when making scones: - Skipping the baking powder: This ingredient is key for lift. Don’t forget it! - Using room-temperature butter: This leads to dense scones. Always use cold butter. - Overworking the dough: Mixing too much makes the scones tough. Handle gently. - Not spacing the scones: Give them room on the baking sheet. They need space to rise. Storing your scones correctly keeps them fresh. Here’s how: - Room temperature: Store them in an airtight container for up to 2 days. - Refrigeration: For longer storage, place them in the fridge for up to a week. - Freezing: Wrap them tightly in plastic wrap and place them in a freezer bag. They last up to 3 months. - Reheating: Warm them in the oven for a few minutes to bring back their fresh taste. {{image_2}} You can change up the flavors in these scones easily. Try adding chocolate chips instead of white chocolate. If you like citrus, add lemon zest for a fresh taste. You can even mix in dried fruits like cranberries or apricots for a fun twist. Each of these options gives you a new treat to enjoy. If you need gluten-free scones, use a gluten-free flour blend. Make sure it has a binding agent, like xanthan gum. For a dairy-free version, swap the buttermilk with almond milk or oat milk. Use coconut oil instead of butter. These options keep your scones tasty without dairy or gluten. Seasonal fruits can make these scones special. In the summer, use fresh blueberries or peaches. In the fall, add chopped apples or pumpkin puree. Each season brings new fruits that can change the flavor profile. Enjoy experimenting with what’s in season for delightful scones all year round. Store your white chocolate raspberry scones in an airtight container. This keeps them fresh. You can place parchment paper between layers to avoid sticking. For best results, eat them within two days. If you want to keep them longer, freezing is an option. To freeze scones, first, let them cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer bag. Squeeze out the air to avoid freezer burn. You can freeze them for up to three months. Just label the bag with the date for easy tracking. To reheat scones, take them out of the freezer. Let them thaw at room temperature. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Warm them for about 10-12 minutes. This brings back their fresh-baked taste. You can also microwave them for about 15-20 seconds if you're in a hurry. Yes, you can use frozen raspberries. Just make sure to thaw and drain them. This helps avoid excess liquid in the dough. The flavor will still be great! Look for a light golden color on the edges. Insert a toothpick in the center; it should come out clean. If it has wet dough, bake a few extra minutes. These scones taste amazing with clotted cream or whipped cream. You can also enjoy them with jam or fresh fruit. A cup of tea or coffee pairs well too! Scones are best fresh but can last 2-3 days at room temperature. Store them in an airtight container. For longer storage, freeze them for up to a month. Now you know how to make delicious scones with ease. We covered the right ingredients, from quality to measurements. I shared clear steps from mixing to baking for perfect scones. Don’t overlook the tips that help you avoid common mistakes. Explore variations to keep things fun and exciting. Finally, storing and reheating scones ensures you enjoy them fresh. With this knowledge, you can impress yourself and others with your baking skills. Enjoy every bite!

White Chocolate Raspberry Scones

Indulge in the ultimate treat with these Deliciously Decadent White Chocolate Raspberry Scones! Perfect for breakfast or an afternoon snack, these scones combine sweet raspberries and rich white chocolate for a delightful flavor explosion. With easy-to-follow steps, you'll have a batch ready in no time. Click through to explore the full recipe and elevate your baking game today! You won’t want to miss these scrumptious delights!
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup buttermilk

1 large egg

1 teaspoon vanilla extract

3/4 cup fresh raspberries (or frozen, thawed)

1/2 cup white chocolate chips

Extra 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, baking soda, and salt until well combined.

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

        In a separate bowl, whisk together the buttermilk, egg, and vanilla extract until blended. Pour this mixture into the dry ingredients and stir with a fork until just combined.

          Gently fold in the fresh raspberries and white chocolate chips, being careful not to overmix.

            Turn the dough out onto a lightly floured surface and shape it into a rectangle about 1-inch thick. Cut the rectangle into triangles or circles as desired.

              Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a little extra sugar on top of each scone for added sweetness and texture.

                Bake for 15-20 minutes or until the scones are lightly golden on the edges.

                  Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    - Prep Time: 15 mins | Total Time: 35 mins | Servings: 8 scones

                      - Presentation Tips: Serve the scones warm or at room temperature, dusted with powdered sugar for an elegant touch. Pair with clotted cream or a dollop of whipped cream for an extra indulgence!