RASPBERRY SCONES RECIPE
The secret to good raspberry scones is to handle the dough as little as possible and to use cold ingredients to achieve flaky layers; that's about it! These are proper raspberry scones-ones that will heal any bad day, bad week, or like in this case: a broken heart. Have them during the holidays, during a break-up, in the dead of winter, in the middle of summer, at the heart of Spring- they're exceptional.
Provided by Sophisticated Gourmet
Categories Bread
Time 55m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea.
- In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.
- Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking.
- Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
- Once the oven has preheated, use a knife to cut the dough into 9 squares and put them on the prepared baking sheet. Or use a 2-inch /5cm round cutter or the rim of a glass dipped in flour to punch out circles of dough. Be sure to cut them as closely to one another as possible; you should get 6 rounds, and when you pat the dough back together (it doesn't need to be a square this time), you should be able to get 3 more rounds. Avoid re-rolling the dough during this second stage, as this will result in tough scones.
- In a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar (about 1/2 tsp per scone) and bake for 13 to 18 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking.
- Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving.
- Serve the same day with butter, jam, and a delicious warm beverage.
Nutrition Facts : Calories 701 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 48 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
MIMI'S RASPBERRY SCONES
Make and share this Mimi's Raspberry Scones recipe from Food.com.
Provided by Mimi in Maine
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- With a pastry blended cut the butter in to look like coarse crumbs.
- Gently fold the berries into the flour mixture.
- In a small bowl combine the cream, beaten egg, and vanilla; mix well.
- Add this to the flour mixture and stir till just combined; do not overmix.
- Knead dough gently on a lightly floured board being careful of the berries.
- Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
- Cut the circle in half and each half into four pie-shaped wedges.
- Place on a baking sheet; brush the tops with egg wash.
- Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
- Best eaten the day they are made.
FRESH RASPBERRY SCONES
This is my son's recipe (Jon). He made it in his Foods and Nutrition class in High School. So... as soon as he came home from school that day he said" Mom, do we have flour, cream, sugar, baking powder, salt and butter" I said uummm yeah, and he went to town in the kitchen making these. They were so good and when they were done YYuuummmmm...they looked quite easy to make.
Provided by Queen uh Cuisine
Categories Scones
Time 22m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Mix flour, sugar, baking powder and salt.
- Pour in cream and *(Berries or chocolate chips if using), and mix gently until dough just comes together.
- Turn out onto lightly floured board and pat into a 10 X 1 1/2 inch round.
- Cut into 8 triangles, brush with the melted butter and sprinkle with sugar.
- Place 1" apart on parchment lined baking sheet.
- Bake for aprox. 12 minutes or until lightly browned on top.
- * if berries are really juicy, put a little less cream in the recipe.
Nutrition Facts : Calories 302.6, Fat 17, SaturatedFat 10.4, Cholesterol 58.6, Sodium 296.8, Carbohydrate 34.1, Fiber 1.1, Sugar 8.6, Protein 4.1
BLUEBERRY AND RASPBERRY SCONES
I found this in the Home and Family 1996 magazine and decided to save it here. Sounds good. Time includes 1 hour to chill.
Provided by lazyme
Categories Scones
Time 1h15m
Yield 12 scones
Number Of Ingredients 8
Steps:
- Place flour and butter in food processor and combine.
- Add baking soda, baking powder, sugar and lemon juice.
- Mix in cream and pulse to combine.
- Do not over mix.
- Wrap in plastic wrap and chill.
- Preheat oven to 375 degrees.
- Roll out dough to 1 inch thickness and cut scones.
- Place on buttered baking sheet and brush with egg wash.
- Bake 13 - 15 minutes.
Nutrition Facts : Calories 203.2, Fat 11.6, SaturatedFat 7.2, Cholesterol 33.9, Sodium 115.3, Carbohydrate 22.3, Fiber 0.9, Sugar 3.4, Protein 2.8
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