Raspberry Scones
User Reviews
5
Raspberry Scones
Description
Raspberry Scones rely on the cold butter method, incorporating cold butter cut into the flour, sugar, baking powder, and salt mix to create small fat pieces. When baked, these pieces generate flakiness. The addition of frozen raspberries adds natural tartness and moisture, distributed evenly by folding the dough with the berries. The vanilla extract in the cream mixture gives a mild aroma that complements the berries.
After shaping the dough into a rectangle and layering it, scones are cut and baked on parchment at 375°F until golden. The exterior forms a delicate crust while remaining tender inside. Optionally brushing the tops with cream before baking can create a richer surface texture.
Scones are best served fresh and warm, pairing well with butter or jam. The recipe notes suggest proper storage to maintain freshness for up to two days at room temperature or freezing for longer storage.
Utilizing a food processor speeds preparing the dough, but manual methods like grating butter or using a pastry cutter work as well, requiring care to avoid overworking and warming the dough, which could reduce flakiness.
Ingredients
- 3 cups all-purpose flour
- 6 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 12 Tablespoons butter cold unsalted
- ¾ cup heavy cream plus additional for brushing over scones (brushing is optional, cold
- ¼ teaspoon vanilla extract
- ½ heaping cup raspberries do not thaw, frozen
- sugar optional, coarse, for sprinkling
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
- Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
- Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
- Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
- Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.
- Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8x5” (20x12cm).
- Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).
- Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.
- Transfer to oven and bake for 15-17 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!
Notes
- Keep butter very cold, freezing briefly before use, to enhance flakiness and tenderness.
- If a food processor is unavailable, grate or cut butter into flour manually, then mix in cream and vanilla carefully to avoid overworking the dough.
- Consume scones fresh and warm for best flavor and texture.
- Store leftovers in an airtight container at room temperature for 24-48 hours; scones also freeze well for extended storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large scones
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1large scone | |
| Calories | 579kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 367mg | 15% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
