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- 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 heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup semi-sweet chocolate chips - Extra heavy cream for brushing - Turbinado sugar for sprinkling I love using fresh ingredients in baking. For these scones, I recommend fresh raspberries for the best flavor. They burst with juice and add a lovely tartness. The semi-sweet chocolate chips balance that tartness perfectly. If you need to make changes, here are some ideas: - You can swap all-purpose flour for whole wheat flour. This will change the texture and taste slightly. - For a dairy-free version, use almond milk or coconut cream instead of heavy cream. - If fresh raspberries are not available, you can use frozen ones. Just let them thaw slightly before adding them to the mix. Accurate measurement is key to baking. Here are some tips: - Use dry measuring cups for flour and sugar. Scoop the flour, then level it off with a knife. - Cold butter helps create a flaky texture. Keep it in the fridge until you are ready to use it. - Room temperature eggs mix better into the dough. If you forget, place the egg in warm water for a few minutes. These little details make a big difference in your scones. Enjoy the process, and don't be afraid to experiment! 1. First, preheat your oven to 400°F (200°C). This ensures the scones bake evenly and rise well. 2. While the oven heats, line a baking sheet with parchment paper. This helps with easy cleanup and prevents sticking. 3. In a large bowl, mix the dry ingredients. Combine 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk them together until well mixed. 1. Now, it’s time to add the butter. Use 1/2 cup of cold, cubed unsalted butter. 2. Using your fingers or a pastry cutter, mix the butter into the dry ingredients. You want a coarse crumb texture, similar to small peas. This step is vital for making your scones tender. 3. In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract until smooth. 4. Gradually pour this creamy mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are okay; don’t overmix. 5. Carefully fold in 1 cup of fresh raspberries and 1/2 cup of semi-sweet chocolate chips. Use a spatula to keep the raspberries whole and intact. 1. Transfer the dough to a lightly floured surface. Knead it gently just until it comes together. 2. Shape the dough into a round disk that is about 1 inch thick. 3. With a sharp knife, cut the disk into 8 wedges. Place the wedges on the prepared baking sheet with space between them. 4. To give a nice shine, brush the tops with a little extra heavy cream. Then, sprinkle turbinado sugar over the tops for a sweet crunch. 5. Bake the scones in the preheated oven for 15-20 minutes. Keep an eye on them until they turn golden brown. 6. Once done, remove the scones and let them cool on a wire rack for a few minutes. Enjoy them warm for the best taste! To get the perfect scone texture, focus on the butter. Use cold butter and cut it into the flour until it looks like small peas. This step makes the scones soft and flaky. To prevent overmixing, mix just until you see no dry flour. A few lumps are okay. Overmixing can make scones tough and chewy. Serve your warm scones on a nice plate. Add a small dish of clotted cream or butter. For a pop of color, garnish with fresh raspberries. This not only looks great but also adds flavor. Pair your scones with a warm drink. A cup of tea or coffee works well. The heat from the drink makes the scones even more enjoyable. One common mistake is overbaking. Keep an eye on your scones while they bake. They should be golden brown, not dark brown. Another mistake is underestimating chilling time. If your dough is too warm, it can spread while baking. Chill the dough for 30 minutes before baking to help it hold its shape. {{image_4}} You can change the flavors of your scones in fun ways. Adding nuts like walnuts or pecans gives a nice crunch. Nuts add flavor and texture. You can also put in citrus zest, like lemon or orange. This adds a fresh, bright taste. Just a teaspoon will do the trick. If you need gluten-free scones, use gluten-free flour. Look for a blend that works well in baking. You can also make vegan scones. Replace the butter with coconut oil and the egg with a flax egg. This way, you can enjoy scones while meeting your diet needs. You can make themed scones for special times. For fall, try pumpkin spice scones. Add pumpkin puree and spices like cinnamon and nutmeg. For holidays, shape your scones into festive designs. Use cookie cutters to make stars or hearts. This adds a fun touch to your baking. To keep your scones fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. Place the scones in a single layer to avoid squishing. In the fridge, they last for up to 3 days. Enjoy them warm for the best taste! For long-term storage, freezing is your best bet. Wrap each scone tightly in plastic wrap. Then, place them in a freezer bag or container. They can stay fresh for up to 3 months. When you’re ready to eat them, heat your oven to 350°F (175°C). Bake for about 10-15 minutes to restore their warmth and texture. Check your scones for signs of spoilage. If they smell off or have mold, throw them away. If they feel dry or hard, they may not taste good. To maintain freshness, always store them properly and consume within a few days. To make scones from scratch, follow these basic steps: 1. Preheat your oven to 400°F (200°C). 2. Mix flour, sugar, baking powder, and salt in a bowl. 3. Add cold butter, mixing until crumbly. 4. In another bowl, whisk cream, egg, and vanilla. 5. Combine wet and dry ingredients gently. 6. Fold in raspberries and chocolate chips. 7. Shape and cut the dough into wedges. 8. Brush with cream and sprinkle with sugar. 9. Bake for 15-20 minutes until golden. These steps create a soft, tender scone with rich flavor. The key is to avoid overmixing. This keeps the scones light and fluffy. Yes, you can use frozen raspberries in scones. Here are some tips for using them: - Thaw and Drain: Thaw the raspberries before adding them to the dough. Drain excess juice to avoid soggy scones. - Fold Gently: When adding, fold the raspberries in carefully. This helps keep them whole and avoids turning your dough pink. - Adjust Bake Time: Frozen raspberries can cool the dough. Check the scones a minute or two earlier to make sure they bake through. Using frozen raspberries works well. They add great flavor and texture just like fresh ones. Raspberry Chocolate Chip Scones go well with several accompaniments: - Clotted Cream: This rich cream adds a luxurious touch. - Butter: Spread a bit of butter for a simple, delicious flavor. - Jam: Pair with raspberry or chocolate jam for extra sweetness. - Fresh Raspberries: Serve a handful for a vibrant, fresh look. - Beverages: Enjoy with tea, coffee, or hot chocolate for a delightful treat. These options enhance the scone experience and bring out the flavors of raspberries and chocolate. We explored how to make delicious raspberry chocolate chip scones. You learned about the key ingredients, good measuring techniques, and easy steps for mixing and shaping the dough. I shared tips for perfecting texture and avoiding mistakes. We also looked at flavor variations and storage methods to keep your scones fresh. Remember, baking is as much about enjoying the process as it is about the final treat. Happy baking, and enjoy your tasty scones!

Raspberry Chocolate Chip Scones

Indulge in the delightful taste of Raspberry Chocolate Chip Scones! With a perfect blend of fresh raspberries and semi-sweet chocolate chips, these easy-to-make scones are sure to impress your family and friends. Follow our simple step-by-step guide for a delicious treat that's perfect for brunch or an afternoon snack.
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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 unsalted butter, cold and cubed

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries

1/2 cup semi-sweet chocolate chips

Extra heavy cream for brushing

Turbinado sugar for sprinkling

Instructions
 

Begin by preheating your oven to 400°F (200°C). While it heats, line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk all the dry ingredients together until thoroughly mixed, ensuring an even distribution of the leavening powder and sweetness.

      Next, introduce the cold, cubed butter into the dry mixture. Using a pastry cutter or your fingertips, incorporate the butter until the mixture achieves a coarse crumb texture, resembling small peas. This step is crucial as it creates the tender layers in your scones.

        In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until the mixture is smooth and uniform.

          Gradually pour this creamy mixture into the bowl of dry ingredients, gently stirring with a spatula or wooden spoon until just combined. Take care not to overmix; a few lumps are perfectly fine and will contribute to the scone's texture.

            With caution, fold in the fresh raspberries and semi-sweet chocolate chips. Use a spatula to carefully incorporate these ingredients, trying to maintain the integrity of the raspberries to avoid excessive squishing.

              Transfer the dough onto a lightly floured surface. With gentle hands, knead the dough just enough to bring it together. Shape the dough into a circular disk about 1-inch thick.

                Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Place the wedges on the prepared baking sheet, ensuring they are spaced apart for even baking.

                  To achieve a golden, glossy finish, brush the tops of the wedges with a small amount of heavy cream, then sprinkle with turbinado sugar to add a delightful crunch.

                    Bake in your preheated oven for 15-20 minutes, monitoring closely until the tops are beautifully golden brown and the scones are set.

                      Once baked, remove from the oven and allow the scones to cool on a wire rack for a few minutes. Enjoy them while they're still warm for the best experience!

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

                          - Presentation Tips: Serve the warm scones on an elegant plate, paired with a small dish of clotted cream or butter. Garnish the plate with a handful of fresh raspberries for a vibrant touch that enhances both flavor and visual appeal. Enjoy with a warm beverage for a perfect treat!