My grocery store had some lovely looking raspberries the other day so I decided to buy a couple of containers of them. Now, as much as I would have loved to sit and eat a big bowl of fresh berries with a little sugar and cream, I decided to make some scones with them instead.
I was so happy with the blueberry almond scones that I made the other day; I decided to follow along that same recipe with a few minor changes.
This recipe produces such a tender flaky scone, I loved them!
What you need,
¾ cup plus 1 tbsp. cold heavy cream
1 large egg
1 tsp. vanilla
2 cups all-purpose flour, plus more for work surface
¼ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
6 tbsp. cold butter, cut into small pieces
2 cups fresh raspberries
Sanding sugar for topping
Preheat your oven to 400 degrees. Line a baking sheet with a silpat mat or parchment paper.
In a bowl whisk together the ¾ cup cream, the egg and the vanilla.
In a separate bowl whisk the flour, sugar, baking powder and salt. With a fork or pastry blender, cut the cold butter into the flour mixture until it resembles coarse meal, with just a few pea sized pieces of butter remaining.
Stir in the raspberries, gently.
Gently stir in the cream mixture, just until the dough comes together, do not over mix.
Turn out the dough onto a well-floured work surface and shape it into a 6 inch circle. Cut into 6 wedges and transfer to your prepared baking sheet.
Brush the tops of the scones with the remaining 1 tablespoon of cream and sprinkle liberally with the sanding sugar.
Bake until golden brown, 16-18 minutes, rotating the pan halfway through.
Let the scones cool on the pan for about 5 minutes then transfer to a wire rack to cool completely.
Slather with a little butter or fresh raspberry jam.
Mmmmm! So good!
I still can’t believe it took me this long to make scones, they are so darned good.
Recipe adapted from Martha Stewart Everyday Food