Indulge in the delightful taste of British baking with these scrumptious Raspberry Scones, perfectly paired with homemade clotted cream! Imagine biting into a warm, buttery scone bursting with juicy raspberries, all while enjoying a dollop of rich, creamy goodness. Whether you're hosting a charming afternoon tea or simply treating yourself to a sweet snack, this recipe promises to elevate your culinary experience. With just 35 minutes from start to finish, you’ll have a batch of these irresistible scones ready to impress your family and friends. Ready to dive into this mouthwatering adventure? Let’s get baking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup fresh raspberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized butter pieces.
- Gently fold in fresh raspberries, being careful not to crush them completely.
- Create a well in the center of the mixture and pour in heavy cream and vanilla extract. Mix with a fork until the dough just comes together, being careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle.
- Using a sharp knife, cut the circle into 8 equal wedges.
- Transfer the scones to the prepared baking sheet, leaving space between each scone.
- Brush the tops of the scones with additional heavy cream for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are lightly golden.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving.
- Serve warm with homemade clotted cream and additional fresh raspberries, if desired.
Tips
- Use Cold Ingredients: Ensure your butter and heavy cream are cold to achieve the perfect flaky texture in your scones. This helps create those delightful layers!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough scones, so be gentle!
- Fresh Raspberries: Opt for fresh raspberries for the best flavor and texture. If using frozen, make sure they’re thawed and drained to avoid excess moisture in the dough.
- Brush for Shine: For a beautifully golden finish, brush the tops of the scones with a bit of extra heavy cream before baking.
- Serve Warm: These scones are best enjoyed warm right out of the oven. Pair them with clotted cream and a sprinkle of fresh raspberries for a truly decadent treat!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
