Raspberry White Chocolate Scones Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">1 tablespoon baking powder</li> <li class="ingredients-single-item">1/2 teaspoon salt</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">120ml cold heavy cream</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">150g fresh raspberries (or frozen, not thawed)</li> <li class="ingredients-single-item">100g white chocolate, chopped into chunks</li> <li class="equipment-single-item">For topping:</li> <li class="ingredients-single-item">1 tablespoon heavy cream (for brushing)</li> <li class="ingredients-single-item">2 tablespoons demerara sugar (or granulated sugar)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry cutter (or food processor)</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Sharp knife or bench scraper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Place the baking sheet in the refrigerator to chill while preparing the dough – this helps keep everything cold, which is crucial for flaky scones. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This even distribution of leavening agents ensures your scones will rise uniformly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These cold butter pieces will create steam pockets during baking, resulting in those lovely flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract until well combined. Pour this mixture over the flour-butter mixture and stir with a fork just until the dough starts to come together – don't overmix! The dough should look somewhat shaggy and not completely smooth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gently fold in the white chocolate chunks, being careful not to overwork the dough. Then very gently fold in the raspberries – it's perfectly fine if they break a bit and streak the dough pink. This creates a beautiful marbled effect in your finished scones. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Turn the dough out onto a lightly floured surface and gently pat it into a circle about 2.5cm (1 inch) thick. Don't use a rolling pin as this compresses the dough too much. If the dough feels very sticky, dust your hands with flour rather than adding more flour to the dough itself. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like you're cutting a pizza. Transfer the wedges to your chilled baking sheet, leaving about 5cm (2 inches) between each scone to allow for spreading. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For an extra-tender bite and higher rise, place the baking sheet with the shaped scones in the freezer for 10-15 minutes. This re-chills the butter that may have softened during handling and creates even more flakiness when baked. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the tops of the chilled scones with heavy cream and sprinkle generously with demerara sugar. The cream creates a golden crust while the coarse sugar adds a delightful crunch and sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 14-16 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean. The bottoms should be deeply golden but not burnt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Scones are best enjoyed still warm, when the white chocolate is slightly melted and the texture is at its peak. Store any leftovers in an airtight container for up to 2 days, or freeze for longer storage. Reheat frozen scones in a 150°C (300°F) oven for about 10 minutes to restore their fresh-baked texture. </li> </ol>