Raspberry Scones
Scones bursting with raspberries in every bite. The coarse sugar topping makes them wonderfully crunchy on top.
Servings: 8
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup sour cream
- 1 cup raspberries
- 1 Tbsp milk of choice
- coarse sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a food processor, mix together the flour, sugar, baking powder, salt and butter until it resembles coarse meal.
- Transfer the mixture to a large bowl. Add in the sour cream, and mix in until fully incorporated. I like using my hands to make sure it is all mixed in.
- Lightly flour a large surface. Lightly flour a rolling pin and roll out the dough into an 8×10-inch rectangle. Arrange the raspberries in a single layer over the bottom two-thirds of the rectangle, and press them into the dough.
- Fold the berryless third over the batter, then fold the bottom berry covered third over top. Pinch the ends to avoid berries falling out. Using a rolling pin, roll over top of the dough so that you end up with an even 1 inch block.
- Cut the dough into 4 even pieces. Then, cut each piece diagonally into 2 triangles.
- Place the scones on a plate, and transfer them to the freezer for around 5 minutes.
- Remove the scones from the freezer and place on the prepared baking sheet. Brush a thin layer of the milk over the scones, then sprinkle the tops with the coarse sugar.
- Bake in the preheated oven for 20 minutes. Remove from oven and allow them to cool on the pan for 5 minutes, then transfer to wire racks to cool completely.
Notes
Adapted from Chowhound.