Raspberry and Cream Scones
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 1hr 0mins
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- Serves
- 9
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- Calories
- 313
The secret to good 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 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– they’re exceptional.
Inspired by: http://www.sophisticatedgourmet.com/2013/12/raspberry-cream-scones/recipe updated Feb 22, 2022
Ingredients
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- All purpose flour
- 195 g
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- Granulated sugar
- 5 tablespoons
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- Baking powder
- 1 tablespoon
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- Sea salt
- ¼ teaspoon
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- Butter
- 6 tablespoons
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- Whipping cream
- 240 g
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- Egg
- 1
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- Vanilla extract
- ½ teaspoon
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- Raspberries
- 160 g
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- Egg
- 1
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- Sea salt
- 1 pinch
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- Granulated sugar
- ½ teaspoon
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- Demerara sugar
- 3 teaspoons
Tools
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Oven
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Parchment paper
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Whisk
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Wooden spoon
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Pastry brush
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Baking sheet - 18 x 13"
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Small bowl
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Glass measuring cup
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Lightly floured surface
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Large mixing bowl
Step preview
- Pre-heat oven - 220°C
- Add all purpose flour, granulated sugar, baking powder and sea salt to a clean large mixing bowl
- Whisk together
- After that, the cold butter goes in–rub the butter into the flour mixture with your fingertips, two butter knives, or a pastry blender until it all resembles coarse meal and no pieces of butter are larger than the size of a pea
- Add whipping cream, egg and vanilla extract to a clean glass measuring cup
- Beat together
- Pour it into the flour and butter mixture, and stir until a dough forms
- Transfer dough to lightly floured surface
- Add raspberries
- Knead for about 10 seconds until raspberries are evenly distributed
- Flatten into a rough shape of a square, about 3/4" thick (2cm)
- Set aside for approx 15 min
- Cut the dough into rounds
- Prepare a clean baking sheet with parchment paper
- Add egg, sea salt and granulated sugar to a clean small bowl
- Beat until smooth
- Transfer scones to the baking sheet
- Glaze lightly until coated
- Sprinkle with demerara sugar
- Bake until golden brown - 15 min, 220°C
- Let cool on round wire rack - approx 10 min
- Serve