Raspberry and Cream Scones
Serves
9
Total Time
1hrs
Calories
313
The secret to good scones is to handle the dough as little as possible and to use cold ingredients to achieve flaky layers; that’s about it! These are proper scones—ones that will heal any bad day, bad week, or...
- All purpose flour195 g
- Granulated sugar5 tablespoons
- Baking powder1 tablespoon
- Fine sea salt¼ teaspoon
- Butter6 tablespoonscubed
- Whipping cream240 ml
- Egg1cold
- Vanilla extract½ teaspoon
- Raspberries160 g
- Egg1
- Fine sea salt1 pinch
- Granulated sugar½ teaspoon
- Demerara sugar3 teaspoons
Ingredients
- 1. Pre-heat oven - 220°C
- 2. Add all purpose flour, granulated sugar, baking powder and fine sea salt to a clean large mixing bowl
- 3. Whisk together
- 4. After that, the cold butter goes in–rub the butter into the flour mixture with your fingertips, two butter knives, or a pastry blender until it all resembles coarse meal and no pieces of butter are larger than the size of a pea
- 5. Add whipping cream, egg and vanilla extract to a clean glass measuring cup
- 6. Beat together
- 7. Pour it into the flour and butter mixture, and stir until a dough forms
- 8. Transfer dough to lightly floured surface
- 9. Add raspberries
- 10. Knead for about 10 seconds until raspberries are evenly distributed
- 11. Flatten into a rough shape of a square, about 3/4" thick (2cm)
- 12. Set aside for approx 15 min
- 13. Cut the dough into rounds
- 14. Prepare a clean baking sheet with parchment paper
- 15. Add egg, fine sea salt and granulated sugar to a clean small bowl
- 16. Beat until smooth
- 17. Transfer scones to the baking sheet
- 18. Glaze lightly until coated
- 19. Sprinkle with demerara sugar
- 20. Bake until golden brown - 15 min, 220°C
- 21. Let cool on round wire rack - approx 10 min
- 22. Serve
Method
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