Description
Delightful raspberry scones with sweet and tart flavors, perfect for breakfast, brunch, or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together cream, egg, and vanilla extract. Pour into dry ingredients and mix until just combined.
- Gently fold in the raspberries, then turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into wedges or use a cookie cutter.
- Arrange scones on the baking sheet and bake for 15-20 minutes until golden brown.
- Cool slightly on the baking sheet before transferring to a wire rack.
Notes
For best results, use cold butter and do not overmix the dough. Serve warm with clotted cream or butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg