Recipe by Mimi in Maine
This is a basic cream scone dough that you can use to make any kind of scone. It is delicious.
Top Review by averybird
Excellent scones, and chock full of berries mmm! I used fresh picked and washed raspberries in these scones which at first seemed like it might have been a mistake (I had frozen raspberries in the freezer but opted for fresh as I had just picked them that morning!) The dough was a little sticky at first, but after moving it to the cutting board I pressed in extra flour around the disc until it firmed up. To my surprise, they came out perfect! Be sure to try one warm from the oven, so delicious. Still tasty the next day but a little more cakey after the berries have had time to rest. Thank you, Mimi! [Made for The All You Can Cook Buffet]
- 473.18 ml flour
- 59.14 ml sugar
- 9.85 ml baking powder
- 0.59 ml salt
- 88.74 ml chilled butter (cut into pieces)
- 1 large egg (lightly beaten)
- 4.92 ml vanilla
- 118.29 ml cream, plus
- 29.58 ml cream
- 236.59 ml raspberries
EGG WASH FOR TOPS
- 1 large egg (slightly beaten)
- 14.79 ml cream
Directions See How It's Made
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- With a pastry blended cut the butter in to look like coarse crumbs.
- Gently fold the berries into the flour mixture.
- In a small bowl combine the cream, beaten egg, and vanilla; mix well.
- Add this to the flour mixture and stir till just combined; do not overmix.
- Knead dough gently on a lightly floured board being careful of the berries.
- Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
- Cut the circle in half and each half into four pie-shaped wedges.
- Place on a baking sheet; brush the tops with egg wash.
- Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
- Best eaten the day they are made.