Raspberry and White Chocolate Scones

Raspberry and white chocolate scones are a delightful treat that combines the tartness of raspberries with the sweetness of white chocolate. These scones are perfect for breakfast, brunch, or an afternoon tea. They are easy to make and will impress your family and friends with their delicious flavor and beautiful appearance. Follow this recipe to create a batch of mouthwatering raspberry and white chocolate scones.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the white chocolate chips and raspberries, being careful not to crush the raspberries.
5. In a separate small bowl, mix together the heavy cream and vanilla extract.
6. Pour the cream mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can result in tough scones.
7. Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Using a sharp knife or a round cookie cutter, cut the dough into scones of your desired size and place them onto the prepared baking sheet.
9. Bake the scones in the preheated oven for 12-15 minutes, or until they are golden brown on top.
10. Remove the scones from the oven and let them cool on a wire rack for a few minutes.
11. Serve the raspberry and white chocolate scones warm with a cup of tea or coffee.

These scones are best enjoyed fresh on the day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, simply place the scones in a preheated oven at 350°F (175°C) for a few minutes until warmed through.

Now that you have the recipe for raspberry and white chocolate scones, it’s time to get baking! Enjoy these delicious treats with your loved ones and savor the delightful combination of raspberries and white chocolate in every bite.