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Baking enthusiasts and casual cooks alike are often drawn to the charm of scones. These delightful pastries, rich in tradition and flavor, hold a special place in the hearts of many. Among the myriad of scone variations, the Raspberry White Chocolate Scones stand out as a delectable choice that perfectly marries tartness and sweetness. The bright, tangy notes of fresh raspberries contrast beautifully with the creamy, sweet essence of white chocolate, creating a treat that is both indulgent and refreshing. Whether you’re preparing for a leisurely brunch, hosting an afternoon tea, or simply looking for a delightful snack to enjoy with your coffee, these scones are an ideal choice.

Best Raspberry White Chocolate Scones Recipe

Indulge in the delightful blend of tangy raspberries and creamy white chocolate with this best-ever Raspberry White Chocolate Scones recipe. Perfect for brunch or an afternoon treat, these scones are light, flaky, and bursting with flavor. Our step-by-step guide ensures everyone can enjoy baking these delicious pastries at home. Bake a batch and discover your new favorite snack! #RaspberryScones #WhiteChocolate #BakingRecipe #SconeRecipe #HomemadeTreats #BakingJoy
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed & drained)

1/2 cup white chocolate chips

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, sugar, baking powder, and salt.

      Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.

          Pour the wet ingredients into the dry mixture and stir gently with a spatula until just combined. Be careful not to overmix.

            Gently fold in the raspberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.

              Transfer the dough onto a lightly floured surface and shape it into a disc about 1 inch thick. Cut the disc into 8 wedges or use a round cutter for individual scones.

                Place the scones on the prepared baking sheet, leaving a little space between each one. If desired, brush the tops with a little extra cream for a golden finish.

                  Bake in the preheated oven for about 15-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.

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

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones