As promised, I’m back again this week to share another variation on my scones recipe with you! A couple of weeks ago I wrote up our very favorite Chocolate Chip Scones recipe (it’s so good!). But if you’re in the market for a fruitier option, this might be just the ticket!
Just a note–the batter can easily get too wet if the raspberries are not dried thoroughly after washing. You may want to start in advance by washing your berries and laying them out to dry on a paper towel to get the very best results.
|Raspberry Scones Ingredients
|3 c flour|
|1/2 c sugar|
|1 T baking powder|
|½ tsp salt|
|1 c whole raspberries|
|Scrapings of 1 vanilla bean (optional)|
|1 c heavy cream|
Preheat oven to 425*F.
Stir all ingredients together in a bowl until mostly incorporated (the raspberries will break apart and incorporate into the dough–this creates a delightfully pink scone!). Using your hands, knead the mixture a few times, scraping the sides of the bowl to work in any lingering flour. Turn out onto a floured counter or sil-mat, dividing into two even balls. Flatten each ball into a disc about ¾” thick, then cut into sixths, creating 12 wedge shaped scones.
Place onto a lightly greased baking sheet and bake in preheated oven for 12-15 minutes until lightly browned. Cool on a wire rack. Enjoy with your favorite hot or iced beverage!
Makes 12 scones.