Raspberry Scones
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5.0
6 reviews
Excellent
Raspberry Scones
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Enjoy these tender, moist Raspberry Scones at breakfast, for dessert, or as an afternoon snack. The tart, fresh raspberries are a delicious contrast to the rich, sweet scone dough.
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Ingredients
- 1/2 cup heavy whipping cream plus 2 tablespoons for topping
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup unsalted butter very cold, preferably frozen
- 6 ounces fresh raspberries
Instructions
- In a small bowl, whisk together 1/2 cup of heavy cream, the egg, and vanilla extract until blended. Set aside for now.
- In a large bowl, stir together the flour, sugar, salt, and baking powder.
- Cut the butter into the dry ingredients (see notes in the post about how to cut in butter.)
- Add the raspberries and the wet ingredients to the dry ingredients. Use a wooden spoon or spatula to combine being careful not to overmix.
- Note: If the dough seems too dry, add additional cream one tablespoon at a time, until the dough is just moist enough to hold together.
- Turn out onto a lightly floured board or countertop and use your lightly floured hands to gather the dough into a ball. Work the dough lightly and only as much as needed to gather it together. Gently flatten the dough into a disk about 8 inches across and 1 1/2 inches thick.
- Transfer the dough to a parchment lined baking sheet or pan. Use a sharp knife to cut the disk into 8 wedges. Separate the wedges to create one to two inches of space between each.
- Put the prepared dough in the freezer to chill while the oven preheats to 400 degrees.
- When the oven has come up to temperature, remove the dough from the freezer and quickly brush the top of each scone with cream.
- Immediately transfer the pan to the oven and bake for 18-25 minutes or until golden brown on the edges and lightly browned on top.
- Remove from the oven and let cool briefly. Transfer the scones to a wire rack to cool completely.
Notes
- The dough may be made up to the point of baking and frozen for cooking later. To freeze the dough, form it into a round as directed in the recipe, wrap tightly in plastic wrap followed by a layer of aluminum foil. Place in a freezer safe container and store for up to one month. Scone dough may be baked directly from the freezer but you'll need to allow a few extra minutes when baking from frozen.
- Finished scones may be cooled completely, wrapped individually or together, and frozen for up to one month. To serve, thaw overnight in the refrigerator and serve at room temperature or rewarmed in a low oven for a few minutes.
Nutrition Information
Show Details
Serving
1scone
Calories
336kcal
(17%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
570mg
(24%)
Potassium
92mg
(3%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
610IU
(12%)
Vitamin C
6mg
(7%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 336kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 570mg | 24% |
| Potassium | 92mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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