Raspberry Scones Mary Berry Recipes

FAST RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
• Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
• Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
• Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
• Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.

RASPBERRY ROSE SCONES

Steps:

• Preheat oven 375 degrees F. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
• Whip all ingredients together and chill in the refrigerator.

RASPBERRY & COCONUT SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Put the remaining flour in a bowl with the coconut and1/4 tsp salt. Add the butter and rub in with your fingertips until the texture resembles fine breadcrumbs. Add the sugar and mix again, then pour in the buttermilk and 1 tbsp milk. Mix with a knife until the mixture has almost come together, then add the raspberries and mix again, trying not to break up the fruit too much. Add the remaining milk if the mixture seems too dry.
• Tip onto a work surface and knead the dough a little to bring it together and even out any dry patches - don't overwork it or the scones will be heavy. Pat the dough into a square about 4-5cm deep. Cut into 4 pieces, roughly shaping them back into squares if they've lost their shape.
• Place on a baking tray, brush with egg and bake for 15 mins until golden and risen. Leave to cool on a wire rack. Pack clotted cream and jam or curd to serve with the scones. Best eaten on the day they are made.