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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 chocolate chips The base of these scones starts with flour, sugar, and butter. The flour gives structure, while the sugar adds sweetness. Baking powder helps them rise, creating a soft texture. Salt balances the flavors. Cold butter is key. It makes the scones flaky. You want those little bits of butter to stay intact. Mixing it well with the dry ingredients until it looks like crumbs is a must. Heavy cream, egg, and vanilla extract bring moisture and flavor. The cream adds richness, and the egg helps bind everything together. You can’t forget the star players: fresh raspberries and chocolate chips. They add bursts of flavor and sweetness. - Different types of chocolate (dark, milk, or white) - Citrus zest for added flavor Feel free to switch up the chocolate. Dark chocolate gives a rich taste, while white chocolate adds a sweet touch. A little lemon or orange zest can brighten the flavor, making your scones even more delightful. - Dairy-free butter for a vegan option - Almond flour for a gluten-free version If you want a vegan scone, swap regular butter for dairy-free butter. For a gluten-free option, almond flour works well. Just remember, these changes can alter the texture a bit. Adjustments might be needed to get that perfect scone. - Preheat your oven to 400°F (200°C). This helps the scones bake evenly. - In a large bowl, mix together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients well until they are blended. - Add 1/2 cup of cold, cubed unsalted butter to the dry mix. Use your fingers or a pastry cutter to blend the butter until the mix looks like coarse crumbs. This step is key to getting that flaky texture. - In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Make sure it is fully mixed and frothy. - Pour the wet mix into the dry ingredients. Gently stir with a spatula until just combined. It’s okay if there are small lumps; don’t overmix! - Carefully fold in 1 cup of fresh raspberries and 1/2 cup of chocolate chips. Make sure to handle the berries gently so they don’t break. - Turn the dough out onto a lightly floured surface. Use your hands to shape it into a circle about 1 inch thick. - With a sharp knife, cut the dough into 8 wedges. Space them out on a baking sheet lined with parchment paper. Leave about 2 inches between each scone. - Bake in the preheated oven for 15-20 minutes. Look for a light golden brown around the edges. A toothpick inserted in the center should come out clean. - Once baked, transfer the scones to a wire rack. Let them cool for a few minutes before serving. - For the best taste, serve them warm. You can dust them lightly with powdered sugar or pair with clotted cream or softened butter. For an extra touch, add fresh raspberries and a sprig of mint on the side. To make your scones flaky, use cold ingredients. Cold butter is key. It helps create pockets of air in the dough. When you mix in the butter, aim for pea-sized pieces. This gives your scones a light texture. Do not overmix the dough. Mix gently until you see no dry flour. Small lumps are okay. Overmixing will make your scones tough and dense. Bake your scones at 400°F (200°C). This high heat helps them rise and brown nicely. The scones need about 15 to 20 minutes in the oven. To tell if they are done, look for a light golden color. Insert a toothpick in the center. If it comes out clean, your scones are ready. You can boost flavor with extracts and spices. A touch of almond extract adds a nice twist. Consider adding cinnamon for warmth. Pair your scones with tea or coffee. They go well with a light fruit jam too. A dollop of clotted cream makes them even more special! {{image_4}} You can change up the fruit in your scones easily. Blueberries and strawberries work great. Just swap raspberries with the fruit of your choice. For mixed flavors, combine different fruits. Try half raspberries and half blueberries for a colorful treat. The flavors blend well and make for a tasty bite. Want to change the chocolate? You can add chocolate chunks or even cocoa powder. This adds a rich flavor to your scones. If you like variety, use flavored chocolate, like mint or orange. It gives a twist that's fun and unique. Experimenting with chocolate keeps each batch fresh and exciting. Not in the mood for sweet? Try a savory version! Mixing in cheese or herbs can create a new flavor. Cheddar cheese pairs well with herbs like rosemary. Adjust the sugar and salt to balance the taste. Less sugar makes these scones great for breakfast or brunch. These adaptations make scones versatile for any meal. To keep your scones fresh, store them in an airtight container. This prevents air from making them dry. Place a piece of parchment paper between layers if you stack them. You can keep them at room temperature for a short time. - Best methods for keeping scones fresh: - Use airtight containers. - Add parchment paper between stacks. - Recommended containers and environments: - Use a plastic or glass container. - Keep in a cool, dry place. You can freeze both unbaked and baked scones. For unbaked scones, shape them first and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag. For baked scones, cool them first, then wrap them tightly. - How to freeze unbaked and baked scones: - Unbaked: Shape, freeze on a sheet, then bag. - Baked: Cool, wrap, and freeze. - Thawing and reheating tips: - Thaw unbaked scones in the fridge overnight before baking. - Reheat baked scones in the oven at 350°F (175°C) for 10 minutes. Scones stay fresh for about 2-3 days at room temperature. If stored properly, they can last longer in the fridge. - How long scones stay fresh at room temperature: - 2-3 days in an airtight container. - Signs that scones have gone bad: - Look for mold or a sour smell. - Texture becomes dry and hard. Yes, you can prepare these scones ahead of time. Here are some tips: - Make the Dough: You can mix the dough a day before. Keep it covered in the fridge. - Shape the Scones: After shaping the dough, place the scones on a baking sheet. Freeze them for about 30 minutes. Then, transfer them to an airtight container. - Bake Later: When you're ready to bake, just add a few extra minutes to baking time. These scones taste great on their own, but you can add some fun toppings: - Jam: Raspberry or strawberry jam adds a sweet touch. - Cream: Clotted cream or whipped cream gives a rich flavor. - Butter: A pat of softened butter melts nicely on warm scones. You can easily tweak this recipe for a healthier version: - Reduce Sugar: Cut down the sugar by a quarter. The scones will still taste good. - Whole Grains: Use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. - Fruit Boost: Add more raspberries to increase vitamins and flavor without extra sugar. Raspberry Chocolate Chip Scones are simple and fun to make. Start with key ingredients like flour, sugar, and berries. Follow the step-by-step instructions to create perfectly flaky scones. Remember, choosing optional add-ins can change the flavor. Store and freeze them properly for later enjoyment. In the end, experimenting with variations keeps this recipe fresh and exciting. Try new fruits or savory items to meet your taste. Enjoy the process and savor each bite of your homemade scones!

Raspberry Chocolate Chip Scones

Indulge in the delightful flavors of Raspberry Chocolate Chip Scones with this easy recipe. Perfect for brunch or a cozy afternoon tea, these scones are flaky, sweet, and packed with fresh raspberries and chocolate chips. Follow our simple step-by-step guide to create this mouthwatering treat at home.
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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 chocolate chips

Instructions
 

Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until evenly blended.

      Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, incorporate the butter until the mixture resembles coarse crumbs—this will give your scones a flaky texture.

        In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until the ingredients are fully combined and frothy.

          Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix gently until just combined. Take care not to overmix; a few small lumps are perfectly fine.

            Carefully fold in the fresh raspberries and chocolate chips, ensuring they are evenly distributed throughout the dough without crushing the raspberries.

              Turn the dough out onto a lightly floured surface. Use your hands to shape it into a circle about 1 inch thick. Using a sharp knife or a bench scraper, slice the circle into 8 equal wedges. Place the scones onto the prepared baking sheet, making sure to space them about 2 inches apart.

                Bake the scones in the preheated oven for 15-20 minutes, or until they are lightly golden brown around the edges and a toothpick inserted in the center comes out clean.

                  Once baked, transfer the scones to a wire rack and let them cool for a few minutes before serving warm.

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

                      - Presentation Tips: Serve the scones warm straight from the oven, lightly dusted with powdered sugar for a touch of sweetness. Complement them with a side of clotted cream or softened butter. For an elegant touch, garnish the plate with a few fresh raspberries and a sprig of mint.