Raspberry Scones
User Reviews
4.9
30 reviews
Excellent
Raspberry Scones
Report
Raspberry scones are soft, tender and packed with juicy berries ~ perfect for Mother's Day, a spring brunch, or afternoon tea!
Share:
Ingredients
- 1 cup heavy cream
- 1/2 cup butter unsalted
- 1/2 tsp salt coarse
- 1 tsp almond extract or vanilla extract
- 2 cups all-purpose flour
- 1/2 cup granulated sugar plus extra for sprinkling
- 1 Tbsp baking powder aluminum-free
- 1/2 tsp baking soda
- 1 1/4 cup raspberry frozen, do not thaw
Instructions
- Put your heavy cream in the freezer while you prep your other ingredients.
- Line your baking sheet pan(s) with parchment paper
- Melt the butter and salt in a large microwave safe bowl. Stir in the almond or vanilla extract and set aside to cool. I like to put it in the refrigerator.
- Whisk the flour, sugar, baking powder, and baking soda together in a bowl and set aside.
- Add the cold cream to the melted butter and stir to combine. The butter should form little globules as it mixes with the cold cream. Note: if you don't see the little globs of hardened butter, put the mixture back in the refrigerator to chill more.
- Add the dry ingredients to the butter bowl, and fold gently to combine. About halfway through, scatter in the frozen raspberries and continue to fold until everything is combined and there is no dry flour left ~ but don't over mix!
- Use a 1/4 cup cookie scoop or small ice cream scoop to portion out scones and place them on the lined baking sheet. Put them the freezer for a full 15 minutes. Note: if you want to leave them longer than 15 minutes, I recommend the refrigerator rather than the freezer. Cover the scones with plastic and you can prep them up to a day ahead.
- While the scones are chilling, preheat the oven to 400F. Make sure it comes to full temperature before baking.
- Sprinkle the scones lightly with sugar and bake (2" apart) for 18 minutes, or until starting to turn golden and not wet or jiggly in the center. They might take a minute or two longer.
- Serve the scones warm or at room temperature, with clotted cream or butter.
Notes
- If you only have fresh raspberries I suggest you freeze them first. Just place them on a lined plate or tray in the freezer until hard.
Nutrition Information
Show Details
Serving
1scone
Calories
250kcal
(13%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
43mg
(14%)
Sodium
228mg
(10%)
Potassium
63mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
532IU
(11%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12scones
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 250kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 228mg | 10% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
Other Recipes
You'll Also Love
