These luscious raspberry scones are the perfect mix of tart and sweet flavors, with a tender crumbly texture that melts in your mouth. Enjoy them for breakfast, brunch, or as a sweet treat with a cup of tea or coffee.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Gently fold in the raspberries, being careful not to crush them.
- In a separate bowl, mix together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Transfer the dough to a lightly floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake the scones for 18-20 minutes or until they are golden brown on top.
- Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.
