Delightful Raspberry Cream Scones
Indulge in the delightful taste of these Raspberry Cream Scones, a perfect blend of buttery richness and refreshing raspberry sweetness. With a light and tender texture, these scones are perfect for brunch, afternoon tea, or any moment that calls for a little something special. This recipe yields 8 delicious scones, inviting you to share them with friends and family or savor them all to yourself. Enjoy the sweet-tart burst of raspberries nestled within each heavenly bite!
8
Servings
200
Calories
9
Ingredients
Ingredients
Flour
2 cups (All-purpose flour, sifted if desired)
Sugar
1/4 cup (Granulated sugar)
Baking Powder
2 teaspoons (Leavening agent)
Salt
1/8 teaspoon (Regular table salt)
Chilled Butter
6 tablespoons (Cut into small pieces)
Egg
1 large (Lightly beaten, plus one for egg wash)
Vanilla Extract
1 teaspoon (Pure vanilla extract)
Cream
1/2 cup (Heavy cream, plus an additional 2 tablespoons for brushing)
Raspberries
1 cup (Fresh, whole raspberries)
Instructions
1
Preheat your oven to 400-425°F (200-220°C). To prevent the bottoms from browning too quickly, place a baking sheet upside down on the middle rack.
2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3
Using a pastry blender or your fingers, cut the chilled butter into the dry mixture until it resembles coarse crumbs.
4
Gently fold the fresh raspberries into the flour mixture, being careful not to break them apart.
5
In a separate bowl, whisk together the heavy cream, lightly beaten egg, and vanilla extract until smooth.
6
Pour the cream mixture into the flour and butter mixture. Stir gently until just combined; be cautious not to overmix.
7
Transfer the dough to a lightly floured surface and knead gently a few times until cohesive, ensuring you preserve the raspberries.
8
Shape the dough into a circle approximately 7 inches in diameter and about 1.5 inches thick.
9
Cut the dough circle into 8 pie-shaped wedges and place them on the prepared baking sheet.
10
In a small bowl, prepare the egg wash by mixing the slightly beaten egg with 1 tablespoon of cream. Brush the tops of the scones with this mixture.
11
Bake in the preheated oven for about 20 minutes or until golden brown on top. Allow to cool slightly before serving.
12
For the best flavor and texture, enjoy the scones on the same day they are made.
Nutrition Information
11.25
Fat
25
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Raspberry Cream Scones?
They are a perfect blend of buttery richness and refreshing raspberry sweetness with a light and tender texture.
How many scones does this recipe yield?
This recipe yields 8 delicious scones.
What is the recommended oven temperature?
Preheat your oven to 400-425 degrees Fahrenheit or 200-220 degrees Celsius.
How can I prevent the bottoms of the scones from browning too quickly?
Place a baking sheet upside down on the middle rack of the oven during preheating.
What dry ingredients are needed?
You will need all-purpose flour, granulated sugar, baking powder, and regular table salt.
How should the butter be incorporated into the dry mixture?
Using a pastry blender or your fingers, cut the chilled butter into the dry mixture until it resembles coarse crumbs.
How do I add raspberries to the dough?
Gently fold the fresh raspberries into the flour mixture, being careful not to break them apart.
What ingredients make up the cream mixture?
The mixture consists of heavy cream, a lightly beaten egg, and pure vanilla extract.
What is the key to mixing the dough?
Stir gently until just combined and be cautious not to overmix the dough.
How should the dough be handled on the floured surface?
Knead the dough gently a few times until cohesive while ensuring you preserve the raspberries.
What size should the dough circle be?
Shape the dough into a circle approximately 7 inches in diameter and about 1.5 inches thick.
How is the dough divided into servings?
Cut the dough circle into 8 pie-shaped wedges.
How do you prepare the egg wash?
Mix one slightly beaten egg with 1 tablespoon of cream in a small bowl.
How long do the scones take to bake?
Bake them in the preheated oven for about 20 minutes.
How do you know when the scones are done?
They are done when the tops are golden brown.
Should the scones be eaten immediately?
For the best flavor and texture, they should be enjoyed on the same day they are made.
What type of flour is used in this recipe?
The recipe calls for 2 cups of all-purpose flour, sifted if desired.
What type of raspberries should I use?
The recipe specifies using 1 cup of fresh, whole raspberries.
How many calories are in one scone?
There are approximately 200 calories in each scone.
What is the fat content of a scone?
Each scone contains 11.25 grams of fat.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
How much protein does one scone provide?
One scone provides 2 grams of protein.
How much vanilla extract is required?
The recipe requires 1 teaspoon of pure vanilla extract.
What is used as a leavening agent?
2 teaspoons of baking powder are used as the leavening agent.
How much chilled butter is needed?
The recipe uses 6 tablespoons of chilled butter cut into small pieces.
What type of cream is best for this recipe?
Heavy cream is recommended for both the dough and the egg wash.
Can I use these scones for a tea time?
Yes, these scones are perfect for afternoon tea, brunch, or dessert.
Is there a specific preparation for the sugar?
Use 1/4 cup of granulated sugar mixed into the dry ingredients.
How much salt is used?
The recipe calls for 1/8 teaspoon of regular table salt.
Do you need to brush the tops before baking?
Yes, brush the tops with an egg wash made of egg and cream for a golden finish.