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Raspberry white chocolate scones are a delightful treat that perfectly blends the tartness of fresh raspberries with the creamy sweetness of white chocolate. These scones are not only a feast for the taste buds but also a visual delight, making them an ideal addition to any breakfast table or afternoon tea spread. The combination of flavors in this recipe creates a symphony of taste that is sure to impress family and friends alike.

Best Raspberry White Chocolate Scones Recipe

Indulge in the perfect blend of tart and sweet with these raspberry white chocolate scones! Bursting with fresh raspberries and rich white chocolate, these scones are a delightful treat for any time of day. Perfect for breakfast, brunch or a cozy afternoon snack, they're easy to make and beautiful to serve. Discover the joy of baking with this simple recipe that’s sure to impress! #Scones #Baking #Raspberry #WhiteChocolate #BrunchRecipes #Dessert #HomemadeTreats #Foodie
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Ingredients
  

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, if unavailable)

1/2 cup white chocolate chips

Additional heavy cream (for brushing)

Extra sugar (for sprinkling)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until thoroughly mixed.

      Cut in the Butter: Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.

        Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

          Combine Mixtures: Pour the wet ingredients into the dry mixture and gently stir until just combined. Take care not to overmix.

            Fold in Raspberries and Chocolate: Gently fold in the fresh raspberries and white chocolate chips until evenly distributed. The dough will be slightly sticky.

              Shape the Scones: Turn the dough onto a floured surface. Form it into a circle about 1 inch thick. Cut the circle into 8 wedges, like a pizza.

                Prepare for Baking: Place the scones onto the prepared baking sheet. Brush the tops with a little extra heavy cream and sprinkle with sugar for added texture.

                  Bake: Bake in the preheated oven for 15-20 minutes, or until lightly golden brown on the tops.

                    Cool and Serve: Allow the scones to cool slightly on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve warm.

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