Jon's Delightful Raspberry Scones
This scrumptious scone recipe was crafted by my son Jon during his Foods and Nutrition class, and it has since become a beloved treat in our household. Fresh raspberries give these scones a burst of flavor while the heavy cream ensures a soft and flaky texture. Jon's enthusiasm to bake right after school led to these delightful confections that are perfect for breakfast, brunch, or dessert. Serve them warm, perhaps with a dollop of clotted cream or a smear of butter, and watch them disappear in no time. With optional berries and chocolate chips, you can customize your scones to suit any palate!
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Flour
2 cups (All-purpose, measured)
Heavy cream
1 1/4 cups (Cold)
Sugar
1/3 cup (Granulated)
Baking powder
1 tablespoon (Leavening agent)
Salt
1/2 teaspoon (Fine sea salt)
Unsalted butter
2 tablespoons (Melted)
Raspberries
1 cup (Fresh, or substitute with blackberries or blueberries)
Chocolate chips
1/4 cup (Optional)
Instructions
1
Preheat your oven to 400 degrees F (200 degrees C).
2
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
3
Slowly pour in the heavy cream and gently fold in the raspberries (or any other berries or chocolate chips you choose) until the dough just starts to come together. Be careful not to overmix.
4
Turn the dough out onto a lightly floured surface. Pat it into a round shape approximately 10 inches in diameter and about 1.5 inches thick.
5
Using a sharp knife, cut the dough into 8 equal triangles.
6
Transfer the triangles onto a parchment-lined baking sheet, spacing them about 1 inch apart.
7
Brush the tops of each scone with melted butter and sprinkle with a little extra sugar for a touch of sweetness and sparkle.
8
Bake in the preheated oven for about 12 minutes, or until the tops are lightly golden brown.
9
Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack. Enjoy them warm!
Nutrition Information
9.6g
Fat
25.6g
Carbs
1.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
Who created the Jon's Delightful Raspberry Scones recipe?
The recipe was crafted by Jon during his Foods and Nutrition class.
What gives these scones their soft and flaky texture?
The use of cold heavy cream ensures a soft and flaky texture.
How many scones does this recipe yield?
This recipe makes 8 equal scone triangles.
At what temperature should the oven be preheated?
The oven should be preheated to 400 degrees F (200 degrees C).
Can I use frozen berries for this recipe?
The recipe recommends fresh raspberries, but you can also substitute them with blackberries or blueberries.
How long do the scones need to bake?
Bake the scones for about 12 minutes, or until the tops are lightly golden brown.
What is the calorie count for one scone?
Each scone contains approximately 200 calories.
Is it okay to overmix the dough?
No, you should fold in the cream and berries until the dough just starts to come together to avoid overmixing.
What should I brush on top of the scones before baking?
Brush the tops with melted butter and sprinkle with a little extra sugar.
How thick should the dough be patted down?
The dough should be patted into a round shape about 1.5 inches thick.
Can I add chocolate chips to this recipe?
Yes, you can add 1/4 cup of optional chocolate chips.
What type of flour is used in this recipe?
The recipe calls for 2 cups of all-purpose flour.
What are the recommended serving suggestions?
Serve them warm with a dollop of clotted cream or a smear of butter.
How much fat is in each serving?
Each serving contains 9.6g of fat.
Should the heavy cream be cold or room temperature?
The heavy cream should be cold when added to the dough.
How much baking powder is required?
The recipe requires 1 tablespoon of baking powder.
What diameter should the dough round be?
The dough should be patted into a round approximately 10 inches in diameter.
How much protein is in one scone?
There is 1.9g of protein per scone.
Is salt included in the ingredients?
Yes, the recipe uses 1/2 teaspoon of fine sea salt.
What kind of sugar is best for this recipe?
The recipe calls for 1/3 cup of granulated sugar.
How far apart should the scones be spaced on the baking sheet?
Space the triangles about 1 inch apart on the parchment-lined baking sheet.
What is the carbohydrate content per scone?
There are 25.6g of carbohydrates per scone.
Should I use a wire rack for cooling?
Yes, after cooling slightly on the baking sheet, transfer them to a wire rack.
Can I use unsalted butter?
Yes, the recipe specifically calls for 2 tablespoons of melted unsalted butter for brushing the tops.
Is this recipe suitable for brunch?
Yes, these scones are perfect for breakfast, brunch, or dessert.
How do I cut the dough into triangles?
Use a sharp knife to cut the 10-inch round into 8 equal triangles.
What should the dough look like before turning it out?
The dough should just start to come together after folding in the cream and berries.
Is parchment paper necessary?
The instructions recommend using a parchment-lined baking sheet for best results.
Are these scones considered easy to bake?
Yes, the recipe is tagged as easy baking and a great family recipe.
What provides the burst of flavor in these scones?
The fresh raspberries provide a burst of flavor in every bite.