Description
Buttery layers shatter with a gentle bite to reveal juicy raspberries, their tart sweetness balancing the rich, flaky dough. Warm from the oven, these scones fill the kitchen with a comforting aroma.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 cup fresh raspberries
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Grate the cold butter into the flour mixture or cut it into small cubes, then use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs.
- Gently fold the fresh raspberries into the flour mixture, taking care not to crush them.
- In a separate bowl, whisk together the egg, heavy cream, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until the dough comes together—do not overmix.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick circle about 7 inches wide. Use a sharp knife or bench scraper to cut into 8 wedges.
- Place the wedges on the prepared baking sheet, brush the tops with a little extra heavy cream, and sprinkle evenly with the coarse sugar.
- Bake for 15 to 18 minutes, or until the scones are golden brown on top and set in the center. Let cool slightly before serving.
Notes
- Keep butter and cream very cold to ensure tender, flaky layers.
- Handle the dough minimally to avoid tough scones.
- Serve warm with clotted cream, jam, or a light dusting of powdered sugar.
- Baked scones can be frozen for up to one month; reheat in a warm oven before serving.