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Raspberry Scones
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/2 cup fresh raspberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (for sprinkling)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups of flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in the fresh raspberries, being careful not to crush them.
- In a separate bowl, whisk together 1/2 cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until the dough comes together. Be careful not to overmix.
- Transfer the dough to a lightly floured surface and pat it into a 1-inch thick circle. Cut the circle into 8 wedges.
- Place the scones on the prepared baking sheet, brush the tops with a little heavy cream, and sprinkle with turbinado sugar.
- Bake for 15-18 minutes, or until the scones are golden brown and cooked through.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Raspberry scones have a rich history dating back to the United Kingdom, where they were traditionally served at afternoon tea. These delectable treats gained popularity in the 19th century and have since become a beloved pastry worldwide. Renowned chefs like Mary Berry and Nigella Lawson have contributed their own unique twists to the classic recipe, adding to its allure. The best raspberry scones can be found in quaint English tea rooms and cozy cafes, where they are often served with clotted cream and raspberry jam. The key to perfecting this dish lies in using fresh, plump raspberries and achieving the ideal balance of sweetness and buttery richness. Whether enjoyed as a breakfast indulgence or a delightful afternoon snack, raspberry scones continue to captivate food enthusiasts with their irresistible charm.
35 min
8
280 calories
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