Flaky, sweet, and delicious! We make these by hand with our farm fresh raspberries and eat while still warm.
RASPBERRY SCONES
Ingredients
- 3 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ cup cold butter, cut into small pieces
- 1 cup whipping cream, with extra for brushing
- 2 eggs
- 1 cup fresh raspberries
Directions
- Preheat the oven to 375F.
- Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Cut the butter into the flour mixture until it resembles coarse bread crumbs.
- In a separate bowl: whisk together the cream and eggs.
- Stir the wet ingredients with the dry until combined. If it’s too sticky, add a little more flour.
- Scoop the mixture out onto a lightly floured surface, and with floured hands knead until smooth and free of cracks.
- Roll the dough out into a rectangle about 3/8 inch thick.
- Spread the raspberries evenly across the dough, roll it up tightly from the shorter side.
- Slice the dough into 12 rounds. Place them flat on a parchment lined cookie tray and the tops of the scones with milk.
- Bake the scones for about 20 minutes until lightly browned. Serve warm.