Raspberry Scones

Raspberry scones recipe. Raspberry scones which is one of the baked raspberry delicacies.We(me & hubby) are a great fan of raspberry scones.
Each time we visit Meijer we buy raspberry scones if it is available.
Planned for long time to venture into baking. tried and succeeded cake and strawberry shortcake in home before. This is my first bake post in the blog. This is the first time I baked scones and it came out very well perfected. So sharing this with you. After coming to US scones are the first thing I tasted before Shipley Donuts. Happy baking!

Talking about nutrional benefits, raspberries help in obesity and reduces fatty liver problem. Fully riped raspberries have good content of anti-oxidants. raspberries may help in the prevention of cancer. High in Vitamin C and fiber.

Raspberry Scones Recipe

Raspberry scones - all time favorite scone

Author: Nancy Jay   |  Date:April 16, 2016 Prep.: 15 min Cook: 20 mins Total time: 45 mins Makes: 8 pieces

Raspberry scones
Ingredients

• 2 ½ cups All purpose flour
• ¼ cup sugar
• 2 ½ teaspoon baking powder
• 1 teaspoon lemon zest
• ½ teaspoon salt
• 1 stick unsalted butter
• ¾ cup and 1 tablespoon heavy cream
• 1large egg
• ½ teaspoon vanilla extract
• ⅔ cups fresh raspberries


• For the glaze
• ½ cup sugar
• 1 tablespoon butter
• 2 tablespoons lemon juice

Preparation

Preheat oven to 400 ℉ . Line a baking sheet with parchment paper.
Mix sugar and lemon zest in a bowl.
Then add all purpose flour, baking soda and salt. Whisk them together.
Cut the butter into small pieces with knife and add it to the flour and stir them until the butter pieces are fully broken and mixed to form a coarse mixture.
In a small bowl whisk together heavy cream, egg and vanilla extract.
Add this to the flour and mix them using a fork/pastry blender to form a slightly sticky dough.
Fold in the raspberries gently to the flour.
Turn the dough into a lightly floured surface and pat it into a ¾ inch thick circle
Cut it across into triangles. You will get eight equal triangles.
Place them in the prepared lined baking sheet and bake for 20 minutes until both top and bottom are slightly browned.
Once it's done, cool the scones.
For the glaze, whisk together butter(melted, microwaved for 30 seconds are more), sugar and lemon juice until the sugar is dissolved.
Dip the top of the cooled scone into the sugar mix for the glaze. For the drizzle, pour the glaze directly on the scones with spoon/draw lines by a corner holed ziploc filled with sugar glaze.

Step-wise Pictures

Preheat oven to 400℉ . Line a baking sheet with parchment paper and set it aside. Let's start by putting sugar in a mixing bowl and add lemon zest to it.

Whisk them together until they are evenly mixed. The fragrance of lemon spreads all around. Nice aroma.


Throw in the all purpose flour, baking soda and salt.


Whisk them until they are evenly combined.


Cut the butter into small pea sized chunks and smaller even possible with knife and add them to the flour.


Combine the butter well with the flour using hands/spatula/ or whatever you like to use. I used my hands to mix them.


Break the egg into another small bowl and pour the heavy cream into it as well.


Pour the vanilla extract also to it.


Whisk them all until they are smooth and well combined.


Pour in the egg mixture to the flour.


Combine them all to form a dough. The dough will be sticky. Used fork to mix and knife to scrape the fork off the flour.


Throw the raspberries to the dough bowl.


Fold them in gently with your not smashing them. But the raspberries will break and get mixed beautifully. Don't press hard/smash the raspberries. Just fold gently.


Turn down the dough into a lightly floured work surface and pat them into a ¾ - inch circle.

Flour a knife and cut in through the dough into triangles. I got 8 triangles. The size was not were the same. But don't worry.


Transfer the dough triangles to the lined baking sheet using a spatula.


Bake the scones for 20 minutes until they are slightly browned on both top and bottom. Cool the scones.


Now finally, for the glaze throw sugar in a bowl, add lemon juice to it with melted butter. Microwaved butter to melt it.

Whisk them until the sugar is dissolved. Could also microwave them for 30 seconds for the sugar to dissolve.


Now top down the scones into the sugar solution for the glaze. If you want to drizzle, just pour scoop the sugar mix and pour them over the scones/ Make a hole in the corner of a ziploc bag and fill it with sugar solution. then draw the lines over the scones.


Allow the glaze to dry.. and store it in a air tight container for next day.


Or just have them with coffee.