You need look no further if you’ve been searching for the perfect scone recipe. This is it. These raspberry cream scones come together quickly…and instead of my usual dried fruit addition, I mixed in some luscious, plump red raspberries. These drew all sorts of praise from my knitting group…even sans clotted cream…rich and tender, they really were excellent without any accoutrements.Print
Raspberry Cream Scones
Moist tender scones filled with ripe, fresh raspberries
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: British, American
- 2 cups flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cut into 1/4 inch cubes
- 1/2 cup fresh raspberries
- 1 cup heavy cream
- Preheat oven to 425º.
- Combine flour, baking powder, sugar and salt in mixing bowl. Whisk to combine. Cut in butter with pastry blender until it looks like coarse cornmeal with a few slightly larger lumps. Gently stir in fruit. Add heavy cream and stir with spatula or fork till dough begins to form.
- Pour out onto counter top and knead very carefully till dough comes together into a slightly sticky mound…only about 5-10 seconds. Pat into a rectangle about 1 inch tall. Cut into 8-12 rounds using a biscuit cutter.
- Place onto parchment or Silpat lined baking sheet. May brush with cream and sprinkle with sugar if desired. Bake 11-14 minutes till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
- You may also make these in the food processor. Be careful not to over process.
Yield varies depending on the size of your biscuit cutter.
These are best on the day made. Freeze leftovers and just pop in the microwave for a delicious treat.
Adapted from America’s Test Kitchen