With all the fresh raspberries we picked last week, I managed to save some for making raspberry scones! I researched a few different recipes and came up with this one which turned out REALLY tasty and moist.
Raspberry Scones with Orange Glaze
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons cold, unsalted butter, cut into 1 inch squares
- 2 large eggs, lightly beaten
- 1/2 cup cream (I used half and half)
- 1 cup raspberries
Cut cold butter into 1 inch pieces.
In a stand mixer, combine flour, sugar, baking powder and salt.
Add in butter using paddle attachment and mix on low until the mixture is crumbly.
In a separate bowl, mix together eggs and cream with a fork. Turn the mixer on low and slowly add the egg mixture. Once combined, turn off mixer.
At this point I folded in the raspberries, but I think it would have been easier to mix if I had added them in BEFORE the egg mixture. I had to take the dough out of the bowl and gently knead the raspberries in.
Put some flour on your work surface. Shape the dough into a disc, or square, or diamond, really, whatever shape you want! Dust lightly with flour and cut into scones with a knife or round pastry cutter.
Place on a parchment lined cookie sheet. Bake at 400 for about 17-20 minutes (check one to make sure it is baked all the way through – it may take longer with the moisture from the raspberries).
Orange Glaze
- 1/2 cup icing sugar (confectioner’s, powdered sugar)
- 4 teaspoons orange juice
Mix orange juice and icing sugar together in a bowl. Drizzle over scones. Serve hot!
Since I was on a roll, I decided to make chocolate chip scones too! The ingredient list and instructions are only slightly different.
Chocolate Chip Scones
- 2 cups plus 1/4 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons cold, unsalted butter, cut into 1 inch pieces
- 2 large eggs
- 1/2 cup cold cream
- 1 cup chocolate chips
In a stand mixer, combine flour, sugar, baking powder and salt. Add in butter using paddle attachment and mix on low until the mixture is crumbly.
In a separate bowl, mix together eggs and cream with a fork. Turn the mixer on low and slowly add the egg mixture. Once added, turn off mixer.
Fold in chocolate chips.
Put some flour on your work surface. Shape the dough into a disc. Cut into scones with a knife or round pastry cutter.
Place on a parchment lined cookie sheet. Bake at 400 for about 15-17 minutes or until golden (be careful not to overbake them or they will dry out quickly!).
Enjoy with a nice, tall glass of milk..or coffee….or iced coffee! :0)
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