These raspberry cream scones are moist on the inside and crumbly on the outside, sweet and buttery, and bursting with flavor. Serve them with some homemade raspberry-rhubard preserves and fresh whipped cream.
These were served on our our Mary Poppins tea party. but would be delicious for a Valentine’s Day or Mother’s Day brunch.
Raspberry Cream Scones
Makes 8 Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1 cup heavy cream
- 1 cup fresh raspberries, washed and dried
- Sanding sugar, for sprinkling
Instructions
- Make Dough – Preheat oven to 375 degrees. Combine flour, sugar, baking powder, and salt in a food processor. Add cubed cold butter and pulse until mixture resembles coarse meal. Add cream; gather mixture with your hands until it starts to hold together.
Form Scones – Turn out the mixture onto a lightly floured work surface. Bring dough together without overworking the dough. Pat into an 8-inch circle that is 1 inch thick. Lay raspberries on top and gently fold into the dough. Smooth top with a rolling pin. Cut into 8 wedges.
3. Bakes Scones – Arrange wedges on a baking sheet lined with parchment paper. Sprinkle with sanding sugar. Bake until cooked through and golden brown, about 20 minutes. Transfer to a wire rack and let cool at least 10 minutes. Serve with raspberry preserves and whipped cream.
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