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Buttery Raspberry Scones
Indulge in these delightful buttery raspberry scones, a quintessential British treat that brings warmth and comfort to any tea time. With a golden, flaky exterior and juicy, tart raspberries nestled inside, each bite is a burst of flavor that dances on your palate. The sweet aroma of vanilla wafts through the air as they bake, making them simply irresistible. Enjoy them warm, with a pat of creamy butter or a dollop of clotted cream, for an authentic afternoon tea experience. Historically, scones date back to the early 1500s in Scotland, and they have since evolved into a beloved staple in British cuisine, perfect for pairing with jam and cream.
Ingredients
- All-purpose flour
- 2 cups
- Granulated sugar
- 1/4 cup
- Baking powder
- 1 tablespoon
- Salt
- 1/2 teaspoon
- Unsalted butter
- 1/2 cup (cold, cubed)
- Heavy cream
- 1/2 cup
- Egg
- 1, beaten
- Vanilla extract
- 1 teaspoon
- Fresh raspberries
- 1 cup
- Powdered sugar
- for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, beaten egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix to keep the scones light and fluffy.
- Gently fold in the fresh raspberries, taking care not to crush them, as this will help maintain their shape.
- Transfer the dough onto a lightly floured surface and shape it into an 8-inch (20 cm) circle, about 1-inch thick. Cut the circle into 8 wedges, like a pizza.
- Place the scones onto the prepared baking sheet, spacing them about 2 inches apart to allow for rising.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool on a wire rack. Once cooled, dust with powdered sugar before serving.
Tips
- For an extra touch, consider adding a handful of lemon zest to the dough for a bright citrus flavor.
- You can also substitute half of the raspberries with chocolate chips for a delicious variation.
- Serve the scones warm with clotted cream or your favorite jam for a delightful treat.
Dietary Information
Servings: 8 Dish Type: Baked Good Prep Time: 15 minutes Cook Time: 20 minutes Calories: 220 Fat: 12g Carbs: 24g Protein: 3g Sodium: 150mg Sugar: 5g
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