Calling All Bakers: Whip Up These Delightful White Chocolate Raspberry Scones for Easter! ** downloadphoto_prints

Easter brunch is just around the corner, and what better way to celebrate than with a delicious and easy dessert? These White Chocolate Raspberry Scones are the perfect answer! They’re bursting with fresh raspberries and creamy white chocolate, and they’re sure to be a hit with everyone at the table.

Here’s what you’ll need:

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold, unsalted butter, cubed
• 1 large egg
• ½ cup milk (plus extra for brushing)
• 1 teaspoon vanilla extract
• ½ cup white chocolate chips
• ½ cup fresh raspberries

Baking Tips:

• Use cold ingredients: This is essential for creating flaky scones. The cold butter creates pockets of steam as it bakes, resulting in a light and airy texture.
• Don’t overmix the dough: Overmixing will develop the gluten in the flour, making your scones tough. Gently fold the ingredients together until just combined.
• Brush with milk for a golden brown crust: Brushing the tops of the scones with milk before baking will give them a beautiful golden brown color.

Instructions:

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

1. Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.downloadphoto_prints

2. Cut in cold butter: Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.downloadphoto_prints

3. Combine wet ingredients: In a separate bowl, whisk together the egg, milk, and vanilla extract.downloadphoto_prints

4. Form the dough: Add the wet ingredients to the dry ingredients and mix gently with a spatula until just combined. Fold in the white chocolate chips and raspberries.downloadphoto_prints

5. Shape and bake:

Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, leaving space between them for spreading. Brush the tops with milk.

6. Bake until golden brown:

Bake for 15-20 minutes, or until golden brown.

7. Cool and serve:

Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Dust with powdered sugar and serve warm, or at room temperature.

Enjoy these delicious and easy White Chocolate Raspberry Scones with your family and friends this Easter!

Optional additions:

• For an extra decadent treat, drizzle the cooled scones with melted white chocolate.
• If you don’t have fresh raspberries, you can use frozen raspberries instead. Just be sure to thaw them and drain off any excess liquid before adding them to the dough.
• Add a pinch of lemon zest to the dry ingredients for a bright and refreshing flavor.

I hope you enjoy this recipe! Be sure to share your creations on social media using the hashtag #EasterScones.