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.
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Ingredients
1/2cupheavy whipping creamplus 2 tablespoons for topping
1egg
2teaspoonsvanilla extract
2cupsall-purpose flour
1/2cupgranulated sugar
1/2teaspoonsalt
1tablespoonbaking powder
1/2cupunsalted buttervery cold, preferably frozen
6ouncesfresh 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.