Friday cake #11 : raspberry scones

Scones à la framboise / RASPBERRY SCONES

Scones à la framboise / RASPBERRY SCONES
Scones à la framboise / RASPBERRY SCONES
Friday cake #11 : raspberry scones

Preparation time : 15 minutes (+15 minutes to let the dough rest)

Cooking time : 15 minutes


Cream Scone Dough :

  • 300 g all-purpose flour
  • 65 g granulated sugar
  • 1 tablespoon (13 g) baking powder
  • 1/4 teaspoon fine-grain sea salt
  • 6 Tablespoon (85 g) cold unsalted butter
  • 200 ml heavy cream
  • 1 cold large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup / 125g raspberries (fresh or frozen)

For the sugar topping :

  • 1 large egg
  • 1/2 teaspoon granulated sugar
  • Pinch of fine-grain sea salt
  • Granulated sugar for sprinkling

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips  until the mixture resembles coarse meal and no pieces of butter are larger than a pea. 

In another bowl, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.

 Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough until the raspberries are evenly distributed throughout. Pat the dough into a square about2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with greaseproof paper.

 Cut the dough into 9 squares and put them on the prepared baking sheet. Or use the rim of a glass dipped in flour to punch out circles of dough. Avoid rerolling the dough during this second stage, as this will result in tough scones.

To make the topping : in a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar and bake about 15 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking.

 Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving.

Serve the same day with butter at breakfast or tea time… Delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *