Description
Delight your morning with these tender Raspberry Scones that are bursting with fresh raspberries and a hint of vanilla. These buttery scones are perfect for a leisurely breakfast or a delightful afternoon snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons cold unsalted butter, cubed
- 1 cup fresh raspberries
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add Butter and Berries: Cut in the cold butter until the mixture resembles coarse crumbs, then gently fold in the raspberries.
- Combine Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Mix Everything Together: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Shape the dough, cut into wedges, and place on the baking sheet.
- Bake: Brush the scones with heavy cream, sprinkle with sugar, and bake for 18-20 minutes until golden brown. Cool slightly before serving.
Notes
- Use frozen raspberries if fresh ones aren’t available; do not thaw before adding to the dough.
- Best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 8g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
