The moment these come out of the oven, my hubby is ready to nab 3!
These tender, buttery Raspberry Scones are packed with fresh, juicy raspberries and baked until golden brown. Made with cold butter and heavy cream, they feature flaky layers and a delicate crumb that makes them perfect for breakfast, brunch, or afternoon tea.
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Raspberry Scones
Ingredients:
| Ingredient | Quantity |
| All-purpose flour | 2 cups |
| Baking powder | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Granulated sugar | 1/4 cup |
| Unsalted butter, cold and cubed | 1/2 cup |
| Heavy cream (plus extra for brushing) | 3/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| Fresh raspberries | 1 cup |
Step-By-Step Directions:
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Preheat and prep: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
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Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
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Cut in butter: Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs.
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Mix wet ingredients: In a separate small bowl, whisk together 3/4 cup of heavy cream, the egg, and the vanilla extract. Pour the wet mixture into the flour mixture, stirring just until combined.
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Fold in raspberries: Gently fold in the fresh raspberries, taking care not to crush them excessively.
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Shape and cut: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick round disc. Cut the disc into 8 equal wedges using a sharp knife.
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Arrange and brush: Place the scones on the prepared baking sheet, leaving space between each piece. Brush the tops lightly with extra heavy cream for a golden crust.
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Bake: Bake for 18 to 22 minutes, or until the scones are cooked through and golden brown.
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Cool: Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further.
