Raspberry white chocolate scones are a delightful treat that combines the tartness of raspberries with the creamy sweetness of white chocolate. This recipe is perfect for a cozy weekend breakfast or a special afternoon tea with family and friends. Scones have their origins in the British Isles, and they've become a beloved staple in many households. Making these scones is a wonderful way to bring a touch of warmth and indulgence to your table, and they're sure to be a hit with both kids and adults alike.

These scones are delicious on their own, but they pair beautifully with a dollop of clotted cream or a smear of butter. For a refreshing contrast, serve them with a side of fresh fruit, like sliced strawberries or a fruit salad. A hot cup of tea or coffee complements the scones perfectly, making for a comforting and satisfying meal or snack.

Servings: 8

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

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

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

In a small bowl, whisk together the heavy cream, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined.

Carefully fold in the raspberries and white chocolate chips, being careful not to crush the berries.

Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick.

Cut the circle into 8 wedges and place them on the prepared baking sheet.

Bake for 18-20 minutes, or until the scones are golden brown on top.

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

For a nutty twist, add 1/4 cup of chopped almonds or pecans to the dough. If you have picky eaters who aren't fond of raspberries, try substituting them with blueberries or chopped strawberries. For a citrusy flavor, add the zest of one lemon to the dough. You can also drizzle the scones with a simple glaze made from powdered sugar and lemon juice for extra sweetness.

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