Raspberry Scones
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5.0
3 reviews
Excellent
Raspberry Scones
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Raspberry Scones are a delicious breakfast or afternoon snack with bursts of sweet tart raspberries in every bite. The fresh berries add both color and flavor, and once you drizzle on the lemon icing, everyone will instantly fall in love. Vegan friendly.
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Ingredients
- 2 cups white whole wheat flour or whole wheat pastry flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons frozen unsalted butter plant based is fine, see notes
- 3/4 cup fresh raspberries
- 1 teaspoon vanilla extract
- 2/3 cup canned light coconut milk or half & half, see notes
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Instructions
- Mix dry ingredients: In a large bowl combine flour, sugar, baking powder and salt.
- Cut in butter: Using the large side of a box grater, grate frozen butter into bowl of dry ingredients. Use a pastry blender (or two forks) to work the butter into the flour mixture, until you get a grainy meal. You can also cube butter and pulse with a food processor.
- Add wet ingredients: Add milk and vanilla extract; Use a large wooden spoon or spatula to combine and shape into a ball. If dough seems too dry (it won’t come into a ball), add a couple more tablespoons of milk. If you’ve used plant based butter, cover bowl with lid and chill in the fridge for 20 minutes.
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- Shape dough: Separate dough into two equal parts. Place parchment paper on a large cutting board and lightly dust with flour. Shape 1 portion of the dough into a circle, 6” in diameter. Gently press about ⅔ of the raspberries into dough, then take the remaining dough and press on top, shaping again into a circle. Press the remaining raspberries into the top of the dough. (See pictures in post for details.)
- Chill: Place the cutting board with the circle of scone dough in the freezer for 15 minutes. This will make sure the scones keep their shape when baking.
- Slice and bake: Use a large sharp knife to cut the dough into 8 even triangles and place on parchment lined baking sheet. (Because you’ve chilled the dough, the triangles should easily separate. If you’re having a hard time, chill the dough another 10 minutes.) Bake scones for 15-20 minutes, or until tops are lightly golden.
- Cool & glaze: Allow scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once scones are completely cooled, make the glaze. Add confectioners sugar to a medium bowl with lemon juice and mix until smooth. Drizzle over scones and top with lemon zest, if desired. Tip: Place plate or parchment paper under wire rack when glazing.
- Enjoy!!
Notes
- PLANT BASED BUTTER - you’ll need to chill the dough two separate times (once after the dough comes together, and then again before slicing), so the scones hold their shape better while baking.
- MILK - other options include half-and-half or buttermilk.
- FOOD PROCESSOR - pulse together the dry ingredients, then pulse in (frozen) cubed butter, then slowly pulse in wet ingredients. OR remove S-blade after pulsing butter and stir in the milk and vanilla extract by hand (this can help prevent over-mixing the dough).
- STORAGE - leftover scones will keep in an airtight container for 3 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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