RASPBERRY CREAM CHEESE SCONES
Steps:
- Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
- Sift flour, sugar, salt, and baking powder into a large bowl. Add the lemon zest and toss to coat.
- Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
- Add egg, milk and raspberries and mix with a fork until everything comes together to form a soft dough.
- Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
- Cut into rounds with a 2-inch cookie or biscuit cutter.
- Place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.
- Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.
Nutrition Facts : ServingSize 1 g, Calories 94 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 48 mg, Fiber 1 g, Sugar 3 g
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.
RASPBERRY CREAM CHEESE SCONES
Our new favorite breakfast recipe, Raspberry Cream Cheese Scones.
Provided by Six Sisters Stuff
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Line cookie sheet with parchment paper and set aside.
- In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
- Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
- Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
- Gently fold in raspberries, they will get a little smashed but that is okay!
- Over lightly floured surface, knead dough a few times until you can form a ball.
- Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
- Lay triangles of dough flat on cookie sheet.
- Brush the top of each scone with remaining Heavy Cream.
- Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
- While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
- Drizzle Cream Cheese Glaze over scones and serve warm.
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- Preheat the oven to 400°F. Grease or line two baking sheets with parchment., To make the scones: In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
- Work in the cold cream cheese and butter, using your fingers, a pastry blender, fork, or a mixer, until the mixture resembles coarse cornmeal.
- Combine the liquid and dry ingredients, stirring just until the dough comes together., Turn the dough out onto a floured work surface and fold it over several times, until it holds together.
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