Community Pick
Mimi's Raspberry Scones
photo by limeandspoontt
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
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SCONES
- 2 cups flour
- 1⁄4 cup sugar
- 2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 6 tablespoons chilled butter (cut into pieces)
- 1 large egg (lightly beaten)
- 1 teaspoon vanilla
- 1⁄2 cup cream, plus
- 2 tablespoons cream
-
BERRIES
- 1 cup raspberries
-
EGG WASH FOR TOPS
- 1 large egg (slightly beaten)
- 1 tablespoon cream
directions
- 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.
Reviews
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I've been testing scone recipes for the past few months, and this one is the best yet! I used whole wheat flour, frozen raspberries and added orange zest to the batter and sprinkled a bit of white sugar on top of the glaze. These are literally the best scones I've made%u2014and I've made a lot! I can't wait to make tweaks and try other berries and flours.
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These were absolutely some of the best tasting scones I have ever made! I have always steered clear of raspberry scones in the past.....for some reason I thought they would be difficult because of the fragility of the raspberries. I read the other reviews before making these and made a few little changes based on the reviews. I added about 1-2 T. extra sugar and 1 T. of orange zest. I also made a little glaze that I drizzled over them after they came out of the oven with 1/2 c. of confectioners sugar and a little juice from the orange. I baked them at 400 degrees for 20 minutes.They were phenomenal. One thing I would note is that the dough was very wet but this did not affect the outcome of the scone. Just more wet than I am used to working with when making scones. I will be making these often. In fact, I am making another slight variation of them today. I did not have raspberries so I used 1 cup of blueberries and lemon zest instead of orange. I also added just a little lemon juice to my cream. I just sprinkled the top with a little sugar and some cinnamon. They are in the oven right now and I would be shocked if they weren't also delicious. The dough wasn't nearly as wet but more of a consistency that I am use to working with when making scones. I baked them at 400 degrees for about 20 minutes as well.<br/>Well, delicious as suspected! Thank you for posting this recipe.
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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]
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I followed the recipe as given, but I did sprinkle a little sugar on the tops of the scones after adding the egg wash. I really like the texture, and the scones cooked up to a beautiful golden brown. Although I liked the taste overall, I felt it needed to be sweeter. I'd definately make these again, but I'll try adding a bit more sugar to the recipe. Thanks for sharing.
see 31 more reviews
Tweaks
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These were absolutely some of the best tasting scones I have ever made! I have always steered clear of raspberry scones in the past.....for some reason I thought they would be difficult because of the fragility of the raspberries. I read the other reviews before making these and made a few little changes based on the reviews. I added about 1-2 T. extra sugar and 1 T. of orange zest. I also made a little glaze that I drizzled over them after they came out of the oven with 1/2 c. of confectioners sugar and a little juice from the orange. I baked them at 400 degrees for 20 minutes.They were phenomenal. One thing I would note is that the dough was very wet but this did not affect the outcome of the scone. Just more wet than I am used to working with when making scones. I will be making these often. In fact, I am making another slight variation of them today. I did not have raspberries so I used 1 cup of blueberries and lemon zest instead of orange. I also added just a little lemon juice to my cream. I just sprinkled the top with a little sugar and some cinnamon. They are in the oven right now and I would be shocked if they weren't also delicious. The dough wasn't nearly as wet but more of a consistency that I am use to working with when making scones. I baked them at 400 degrees for about 20 minutes as well.<br/>Well, delicious as suspected! Thank you for posting this recipe.
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I usually stay away from cream scones, they seem flavorless to me, I prefer the nuts, berries, fruit & even savory scones. I had these raspberries & saw this recipe & thought it does say to cream the butter into the flour maybe they won't be so bland. I had a blood orange, I added some of the juice to the liquid & zest to the flour, topped them with demarara sugar. They came out perfectly...since its peach season, I made peach jam to give it kind of a peach melba morning
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These turned out really good, despite the fact that I should have followed directions better. The problem I had was with cutting them on the pan and not separating them before baking. (And that's not what the directions said to do, but of course I knew better. lol.) So I did have to bake them longer and they were still a little gushy in the middle. That's fine! Just cut out the middle! (Or follow directions!) I did use milk instead of cream and 1/2 raspberries and 1/2 blueberries because that was all the raspberries I had. Really good and my somewhat-picky 5yo said, "make these again, Mom." Reviewed for Healthy Choices ABC tag game.
RECIPE SUBMITTED BY
Mimi in Maine
Winthrop, 58
<p>John 3:3 <br />Psalm 91 <br /><br />We are born-again Christians and love the Lord Jesus Christ with all our being.? We attend a small Christian and Missionary Alliance church in our town.? <a href=http://www.cmalliance.org>http://www.cmalliance.org</a><br /><br />My family consists of my husband who was a microbiologist but is now retired, two children (daughter and son), four grandchildren, and soon to be two great grandchildren, a girl and a boy. I homeschooled my oldest granddaughter up to a senior in high school. She is now 29 years old. My oldest grandson, who is now 25; my youngest grandson, age 20; my youngest granddaughter is in seventh-grade. Our oldest granddaughter blessed us with our first great granddaughter and soon to be great grandson.? She is the cutest little one.? I love them all. <br /><br />Hosta is my favorite plant, the only plant I own. I now have 123 varieties and they all have names. I add to them each year. I love to do cross stitch, paint, scrapbook, and rubber stamping. <br /><br />I have a rare genetic lung disase called Alpha-1 Antitrypsin Deficiency (Type ZZ) that most people have not even heard about. Most doctors may have heard of it but don't know an awful lot about it and so many times it goes misdiagnosed. Feel free to z-mail me if you want to know more about it or go to the website?<a href=http://www.alphaone.org/>http://www.alphaone.org/</a></p>