Raspberry-White Chocolate Dream Scones

Sweeten Your Valentine's Day with Raspberry-White Chocolate Dream Scones 

Raspberry-White Chocolate Dream Scones

With Valentine’s Day just around the corner this Friday, there’s no better way to celebrate than with a batch of Raspberry-White Chocolate Dream Scones. These heart-shaped treats are the perfect way to show love—whether you’re surprising your partner with breakfast in bed, treating your kids to a sweet start to the day, or bringing a special homemade gift to a friend. The combination of vibrant raspberries and creamy white chocolate creates a romantic flavor pairing, while the buttery, flaky texture makes them simply irresistible.

Baking these scones is a heartfelt way to say "I love you." The dough comes together quickly with simple ingredients, and cutting them into adorable heart shapes makes them extra festive. The raspberries create naturally beautiful pink and red hues, making them the perfect Valentine’s treat without any artificial coloring. Whether you serve them warm with a drizzle of white chocolate, a dusting of powdered sugar, or simply as they are, they’re guaranteed to bring a smile to anyone’s face.

One of the best things about this recipe is how effortlessly it comes together with a handful of pantry staples. The key is working with cold butter, which creates that irresistible flaky texture, and handling the dough as little as possible to keep the scones light and tender.

These scones aren’t just for breakfast—pair them with a cup of tea for a cozy Valentine’s afternoon, or wrap them up in a cute box as a homemade edible gift. This Valentine’s Day, skip the store-bought chocolates and bake up something truly special, straight from the heart! ❤️

Enjoy!

What Ingredients do I need?

Refrigerated:

• Butter
• Egg
• Milk

Produce:

• Fresh raspberries

Baking & Pantry Staples:

• All-purpose flour
• Baking powder
• Salt
• Sugar
• White chocolate chips

Substitutions and Variations

Substitutions:

• Butter → Unsalted Margarine or Coconut Oil (solid form) – Keeps the flaky texture, but butter gives the best flavor.

• Milk → Half-and-Half, Heavy Cream, or a Non-Dairy Alternative (like Almond or Oat Milk) – Stick with a creamy option for the best results.

• White Chocolate Chips → Chopped White Chocolate Bar or Yogurt Chips – Keeps the sweet and creamy element.

• All-Purpose Flour → Pastry Flour or a 50/50 mix of All-Purpose and Whole Wheat Flour – For a slightly lighter texture.

• Fresh Raspberries → Frozen Raspberries (Used Straight from the Freezer) – Prevents them from breaking apart too much in the dough.

Variations

• Dark Chocolate Raspberry Scones – Swap the white chocolate chips for dark chocolate chips or chunks for a richer, slightly less sweet flavor.

• Lemon Raspberry Scones – Add zest of one lemon to the dough for a bright, citrusy twist that enhances the raspberries.

• Strawberry-White Chocolate Scones – Replace raspberries with chopped fresh or frozen strawberries for a slightly milder berry flavor.

• Glazed Raspberry-White Chocolate Scones – Drizzle with a simple powdered sugar glaze or melted white chocolate after baking for extra sweetness.

Kitchen Tips and Notes

• Keep the Butter Cold – Cold butter is key to achieving a flaky, tender texture. If the butter starts to soften, pop the dough in the fridge for a few minutes before shaping.

• Handle the Dough Gently – Overmixing or kneading too much can make the scones dense and tough. Mix just until combined for the best results.

• Flour Your Work Surface & Cutter – The dough is sticky, so lightly flour your hands, rolling pin, and cookie cutter to make shaping easier.

• Shape Alternatives – Don’t have a heart-shaped cutter? Simply pat the dough into a round disc and cut into wedges for a classic scone look.

• Bake Until Golden – Keep an eye on the oven; scones should be lightly golden on top and firm to the touch when done.

• Serve Fresh & Warm – These scones taste best right out of the oven but can be stored in an airtight container for up to 2 days. Reheat briefly for that fresh-baked warmth.

     EQUIPMENT YOU MAY NEED     

• Mixing Bowls – One large for dry ingredients, one small for wet ingredients.
• Pastry Cutter  – To cut cold butter into the flour mixture.
• Measuring Cups & Spoons – For accurate ingredient measurements.
• Whisk – To mix the egg and milk together.
• Wooden Spoon – For gently folding in raspberries and chocolate chips.
• Heart-Shaped Cookie Cutter – To cut out festive scones.
• Baking Sheet – To bake the scones evenly.
• Parchment Paper – To prevent sticking and ensure easy cleanup.
• Wire Cooling Rack – For cooling the scones after baking.

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Raspberry-White Chocolate Dream Scones 

makes 12 scones

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons sugar
3/4 cup butter, cold
1 pint raspberries
1 egg
1 cup milk
1/2 - 3/4 cup white chocolate chips

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the raspberries and white chocolate chips and mix.

Add the milk and egg to a measuring cup and whisk to combine.  Add to the dry ingredients and mix just until combined and everything is moistened.  Mixing too much will create tough scones and break up the raspberries.   Note:  you will find that the raspberries may break up somewhat as they are very delicate.  Try to mix carefully.

Remove the dough to a generously floured work surface and knead just til it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a heart shaped cookie cutter.  

Place the scones on a parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.

Last Minute Simple Holiday Treats: Marble Bark

Indulge in the perfect blend of simplicity and flavor with Marble Bark! This irresistible treat combines creamy swirls of chocolate in a beautifully marbled design, creating a delightful snack that's as satisfying to look at as it is to enjoy. Perfect for gifting, sharing, or savoring all to yourself!

Marble Bark

In need of a last-minute holiday treat that's easy to whip up? Marble Bark is not only stunning to look at but also incredibly simple to make and irresistibly delicious!  Even if you're new to the kitchen,  bark is so simple and foolproof that anyone can make it—it's a perfect recipe to try with kids for some fun, hands-on creativity!  With just 4 simple ingredients, this bark recipe is an easy and stress-free treat that delivers big on flavor and presentation!

Marble Bark is the ultimate treat that checks all the boxes—it's beautiful, delicious, and incredibly easy to make. Whether you're looking for a crowd-pleasing dessert, a thoughtful homemade gift, or a festive addition to your holiday table, this treat has you covered. The combination of rich dark and creamy white chocolate, crunchy almonds, and bursts of jewel-like dried fruit creates a flavor and texture experience that's hard to resist. Plus, it’s a no-fuss recipe that comes together in minutes, making it perfect for busy schedules or last-minute plans. Impress your loved ones with a treat that looks gourmet but is delightfully simple to prepare!

Enjoy!

What Ingredients do I need?

• semisweet chocolate chips

• white chocolate chips

• Dried cranberries, cherries, and golden raisins mix

• Roasted almonds

• Optional: Parchment paper for easy cleanup.

Substitutions and Variations

Substitutions

• Semisweet chocolate chips → Substitute with dark chocolate chips, milk chocolate chips, or a chopped chocolate bar.

• White chocolate chips → Use white chocolate melts or almond bark.

• Dried cranberries, cherries, and golden raisins mix → Swap with any dried fruit you have, like apricots, blueberries, or figs.

• Roasted almonds, chopped → Replace with any nuts or seeds, such as pecans, walnuts, pistachios, or sunflower seeds—or omit entirely for a nut-free version.

Variations

• Nut-Free Delight: Skip the nuts and use crunchy toppings like pretzel pieces, crushed cookies, or toffee bits for texture.

• Festive Colors: Use holiday-themed sprinkles, colored candy melts, or edible glitter to match the season or occasion.

• Peppermint Bark: Add crushed candy canes or peppermint candies for a cool, minty twist.

• Salty-Sweet Combo: Add a sprinkle of flaky sea salt or incorporate salted peanuts or pretzels.

• Spiced Up: Mix in a pinch of cinnamon, nutmeg, or even chili powder to the chocolate for a unique flavor profile.

Kitchen Tips and Notes

• Melt Chocolate Gently: Melt the chocolate in a microwave-safe bowl in 20-30 second intervals, stirring between each, to prevent it from burning. Alternatively, use a double boiler for a more controlled melt.

• Smooth, Even Layers: When spreading the melted chocolate on the baking sheet, use a spatula to create an even layer. If you want a thinner bark, spread it out further; for thicker bark, keep it more compact.

• Swirling Chocolate: For a perfect marbled effect, drop spoonfuls of each chocolate onto the sheet and then swirl them together gently with a toothpick or knife. Don’t overdo it—just a few swirls create a beautiful design.

• Use Parchment Paper: Line your baking sheet with parchment paper or a silicone mat for easy removal and cleanup. The bark will lift off without sticking.

Notes

• Chocolate Quality: The better the chocolate, the better the bark will taste! Consider using high-quality chocolate chips or even couverture chocolate for a smoother, richer finish.

• Toppings Placement: For the most visually appealing bark, press the toppings gently into the chocolate before it sets, ensuring they stick well without sinking too deep.

• Even Thickness: To avoid uneven bark, try to spread the chocolate as evenly as possible. If you want a uniform thickness, consider measuring the spread with a ruler or using a shallow tray.

• Experiment with Flavors: Don’t hesitate to add flavor extracts (vanilla, almond, or orange) to the melted chocolate for an extra layer of taste.

• Portioning: If you want smaller pieces, break the bark into irregular chunks after it has set, or use a knife to score it before it hardens completely, making it easier to break into pieces.

• Gift Packaging: Marble Bark makes a great gift! For a festive touch, wrap it in clear cellophane bags and tie with a ribbon, or place pieces in small mason jars with labels.

     Equipment     

• glass bowls - microwave safe prep bowls

• spatula - a kitchen workhorse

• baking sheets - sturdy and multiple sizes

• parchment paper - pre-cut 100pcs great buy!

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Marble Bark

12 oz semisweet chocolate chips
6 oz white chocolate chips
3 - 4 Tbsp dried cranberries, cherries, and golden raisins mixed
3 - 4 Tbsp roasted almonds, chopped

Line an baking sheet with parchment paper.

Place semisweet chocolate chips in a microwave safe bowl and heat chocolate in 30 second intervals, stirring each time until melted and smooth (about 1-2 minutes). Place white chocolate chips in another microwave safe bowl and heat chocolate in 30 second intervals, stirring after each interval until melted and smooth (about 1 1/2 minutes).

Pour melted semisweet chocolate into prepared pan and spread with a spatula in to a large rectangle (don't spread too thin). Dollop melted white chocolate by teaspoons over the semisweet chocolate and swirl together with a wooden skewer.  Top with dried cranberries, cherries, and raisins.  Top with chopped almonds.  Place the pan in the refrigerator for 1 hour or until the bark is set.

Using the parchment paper lift and place bark on a cutting board; either cut into squares or break off into pieces.  Pack in an airtight container and store in the refrigerator.  

Winter Wonders: Cranberry White Chocolate Muffins

One bite and you'll taste tart cranberries bursting in your mouth that are followed by the flavor sweet buttery white chocolate, all wrapped up in a hot muffin straight from the oven!

Cranberry White Chocolate Muffins

Whenever I see cranberries hit the store late Fall/early Winter I always grab a few extra bags and put them in my freezer.  That way they are waiting for me for time like this when it's a dreary day in late February (It's raining....a lot!) and I want to bake up some comforting goodies.  So I was thinking tart and sweet which became Cranberry and White Chocolate Muffins.  The perfect treat on a cold day with a hot cup of coffee or tea.

This recipe is for a small batch of about 6-8 muffins depending on how much add-ins are in the batter and how high you fill your muffin tins.  They are easy to throw together in just one bowl and cook in about 20 minutes.  Enjoy the flavors of tart cranberry and sweet buttery white chocolate wrapped up in a hot muffing straight from the oven.

Enjoy!

What Ingredients do I need?

• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt
• frozen cranberries (or fresh if in season)
• white chocolate chips

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffins to Make

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Cranberry White Chocolate Muffins



Makes 6-8


1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar
2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen (or fresh) cranberries 
1/2 cup white chocolate chips



Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt. Stir just until combined. Do not over mix. Fold in cranberries and white chocolate chips, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few cranberries and white chocolate chips to the top of each muffin. Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.