I have a serious question for you class. Have you ever cooked something new for the first time, and thought to yourself “Why the hell have I never made this before”? Maybe you realized it was much easier to make than you originally thought. Or perhaps after taking that first bite, you knew that there was no going back to the store-bought version. That feeling, epiphany, or whatever you want to call it, is why I fell in love with cooking. And just recently this phenomenon happened to me when I made raspberry scones.
Raspberry scones, or really any type of scones, have been one of my go-to breakfast treats for a long time. I’ve always preferred them over the more common breakfast sweets like doughnuts and danishes.
For starters, they tend to be less sweet. And I know some of you might find this offensive, but you don’t need a sugar rush to start your morning. Try and save the excessive sweets for dessert folks.
The second reason why I prefer scones is the fact that they are much denser than both doughnuts and danishes. Why is that a plus, you might ask? Well, it means that you don’t have to eat as much to feel full. Doughnuts on the other hand, well let’s just say that I’m ashamed to admit how many krispy creams I’ve downed in one sitting.
But neither of those points can beat the simple fact that you can easily make your own scones at home.
Just how easy? Well, keep reading and you’ll find out.
Tips, Tricks, & Suggestions
- Feel free to omit the glaze if you don’t want to. These raspberry scones will still taste great without it.
- If you don’t like raspberries, then you can easily replace them with either fresh blueberries, or fresh blackberries.
Raspberry Scones Recipe
Prep time: 15 Minutes
Cook time: 20 Minutes
Servings: 12 scones
Ingredients
For the raspberry scones:
2 ¾ Cups of flour, all purpose
2 Cups of raspberries
⅓ Cup of sugar
1 Tablespoon of baking powder
½ Teaspoon of salt
8 Tablespoons of cold butter, or 1 whole stick
2 Large eggs
2 Teaspoons of vanilla extract
⅔ Cup of half and half
Optional:
Instructions
- Mix the dry ingredients: Get out a large mixing bowl and add to it the flour, sugar, baking powder, and salt. Use a whisk to mix these together. Next cut up the butter into ¼ inch sized chunks and toss them into the bowl. Then work the butter into the mixture with either a pastry blender or two forks. Do this until it has a crumbly texture.
- Mix the wet ingredients: Get out another large bowl and add to it the eggs, vanilla extract, and half & half. Use a whisk to lightly mix these together.
- Make the dough: Now add the wet ingredients to your dry ingredients and stir until everything is moistened and incorporated together. Next toss in the raspberries and lightly incorporate them into the dough with your hands. Don’t worry is some of them raspberries fall apart a little.
- Form the dough: Get out either some parchment paper or a silicone mat, and sprinkle some flour on it. Then separate the dough into two portions, and place one of the portions down on the floured paper/mat. Press and form this dough into a 6-inch circle, that is ¾ of an inch thick. Next, take a knife or a bench scraper and cut the circle into six pieces. Then take a spatula and lift these pieces off the mat, and place them on a baking sheet that has been covered with either parchment paper, or a silicone mat. Repeat the same process with the other portion.
- Cool the scones: Let these scones sit in your freezer for 30 minutes to an hour. While it’s not necessary, I highly recommend this step as it will allow the dough to rise a bit, which will result in a more airy scone.
- While the scones are cooling off preheat your oven to 400 degrees Fahrenheit
- Bake: Place the scones into your heated oven and let them bake for 15 to 20 minutes. You will know that they are done when they are golden brown. Once they are done let them cool off for 30 minutes, preferably on a wire rack.
Optional: After the scones have cooled completely, make the glaze. Then drizzle it on top of all of the scones.
- Enjoy your raspberry scones
Raspberry Scones Recipe
Ingredients
For the raspberry scones:
- 2 ¾ Cups of flour all purpose
- 2 Cups of raspberries
- ⅓ Cup of sugar
- 1 Tablespoon of baking powder
- ½ Teaspoon of salt
- 8 Tablespoons of cold butter or 1 whole stick
- 2 Large eggs
- 2 Teaspoons of vanilla extract
- ⅔ Cup of half and half
Optional:
- Simple powdered sugar glaze
Instructions
- Mix the dry ingredients: Get out a large mixing bowl and add to it the flour, sugar, baking powder, and salt. Use a whisk to mix these together. Next cut up the butter into ¼ inch sized chunks and toss them into the bowl. Then work the butter into the mixture with either a pastry blender or two forks. Do this until it has a crumbly texture.
- Mix the wet ingredients: Get out another large bowl and add to it the eggs, vanilla extract, and half & half. Use a whisk to lightly mix these together.
- Make the dough: Now add the wet ingredients to your dry ingredients and stir until everything is moistened and incorporated together. Next toss in the raspberries and lightly incorporate them into the dough with your hands. Don’t worry is some of them raspberries fall apart a little.
- Form the dough: Get out either some parchment paper or a silicone mat, and sprinkle some flour on it. Then separate the dough into two portions, and place one of the portions down on the floured paper/mat. Press and form this dough into a 6 inch circle, that is ¾ of an inch thick. Next, take a knife or a bench scraper and cut the circle into six pieces. Then take a spatula and lift these pieces off the mat, and place them on a baking sheet that has been covered with either parchment paper, or a silicone mat. Repeat the same process with the other portion.
- Cool the scones: Let these scones sit in your freezer for 30 minutes to an hour. While it’s not necessary, I highly recommend this step as it will allow the dough to rise a bit, which will result in a more airy scone.
- While the scones are cooling off preheat your oven to 400 degrees Fahrenheit
- Bake: Place the scones into your heated oven and let them bake for 15 to 20 minutes. You will know that they are done when they are golden brown. Once they are done let them cool off for 30 minutes, preferably on a wire rack.
- Optional: After the scones have cooled completely, make the glaze. Then drizzle it on top of all of the scones.
Inspiration from other blogs
From Errens Kitchen
From King Arthur Flour
