But scones, aren’t they hard to make you say? One would think so. They sound kind of fancy and you don’t typically go to someone’s house for brunch and have homemade scones. However, if you promise not to tell, I’ll let you in on a little secret…. they’re one of the simplest things to bake. You can whip these up in just 30 minutes (baking time and all). But please, still pretend to be impressed if I ever bring them to brunch.
You may remember awhile back I baked up some Strawberry Rhubarb Scones and shared the recipe. I started with the strawberry rhubarb scone recipe as the base for my raspberry scone recipe, and just subbed the fruits. Unfortunately, my first attempt literally fell flat because I added too many raspberries. “No such thing,” I would normally say, but since they’re a pretty soft fruit they changed the consistency of my dough a little too much for my liking. The second time around I modified the recipe, and they came out quite scrumptious. I would know because I gobbled one up seconds after they came out of the oven. (I dare you not to.)
Raspberry Scone Recipe
- 2 cups All Purpose Flour
- 1/2 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Cold, Unsalted Butter
- 1/2 cup Heavy Cream
- 1 Egg
- 2 tsp Vanilla
- 1 cup Fresh Raspberries
- Preheat oven to 415 degrees. Line a baking sheet with parchment paper, set aside.
- In a large bowl, mix the flour, sugar, baking powder and salt. Cut in the cold butter until the mixture resembles a course meal.
- In a separate bowl, whisk the heavy cream, egg and vanilla. Pour slowly into the dry ingredients, gently stirring until all of the dough is moist.
- Gently fold in the raspberries. It's important not to overwork the dough.
- Using floured hands, shape the dough into a ball. Place on a floured surface, and carefully roll into an 8-inch disc. Cut the disc into 8 equal pieces. (Just like you'd cut a pizza or a pie.)
- Transfer the pieces to the prepared baking pan, and bake for 20 minutes or until golden brown.