I like to grow raspberries in my garden so that I can easily make these delicious scones with fresh picked fruit. Raspberries tend to break apart a bit when mixed into the batter and so the firmer the berry the better. These scones are delicious when served warm or cool but are best eaten the day they are made. Try topping with a lemon icing drizzle for a sweeter scone.
- baking sheet
- parchment paper
- 2 cups all-purpose flour
- ⅓ cup sugar plus 1-2 tablespoons for sprinkling on top before baking
- 1 tbsp baking powder
- 2 tsp lemon zest
- ¼ tsp salt
- 4 tbsp unsalted butter
- 1 large egg
- ½ cup heavy cream plus 2 tablespoons for brushing the scones prior to baking
- 1 tsp vanilla extract substitute: almond extract
- ¾ cup fresh raspberries you can use frozen raspberries but do not thaw them
- Position the baking rack in the oven to the middle position and preheat the oven to 400°F.
- Line your baking sheet with parchment paper.
- Mix the flour, sugar, baking powder, lemon zest and salt in a large bowl. Using a pastry cutter, 2 knives or your fingers, blend the butter into the mixture until crumbly.
- In a medium bowl, whisk the egg, cream and extract. Add this to the flour mixture and mix with a spoon or rubber spatula until barely combined. Gently fold in the raspberries. Do not overmix. (It might look dry in places but it will bake up fine.)
- Turn the dough out onto a floured surface and form a disk about 1½ inches thick. Cut into 8 wedges and place on the prepared baking sheet.
- Brush the scones with the remaining cream and sprinkle with sugar.
- Bake the scones for 15-20 minutes or until they are golden brown.
- Remove scones from the oven and cool on a wire rack for 10 minutes before serving.
Serving: 1- sconeCalories: 266kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 59mgSodium: 248mgPotassium: 70mgFiber: 2gSugar: 9gVitamin A: 430IUVitamin C: 4mgCalcium: 111mgIron: 2mg
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