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Raspberries scones

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Raspberries scones

For 8 scones
Preparation time: 10 min, cooking time: 15 to 20 min

Ingredients

  • 2.5 cups of flour
  • ¼ cup of sugar
  • 1.5 tsp of baking powder
  • 1 tsp of baking soda
  • 0.5 tsp of salt
  • ½ cup cold unsalted butter, diced
  • ¾ cup of buttermilk (if you can’t find any, add half of a squeezed lemon or 1 tbsp of neutral vinegar in milk and let curdle for 10 min)
  • 1 egg
  • 1 tsp of pure vanilla extract
  • 1 cup of frozen raspberries
  • 2 tbsp of melted butter
  • 2 tbsp of sugar

PREPARATION

  • Preheat the oven to 220C.
  • Line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • Add the cold diced butter and mix with your fingers until you get a sandy mixture.
  • In a medium bowl, whisk together buttermilk, egg and vanilla.
  • Stir this liquid mixture into the flour mixture until it is crumbly but not completely blended. Gently stir in the raspberries until the dough comes together.
  • Pour the dough onto a lightly floured surface and form a circle about 1.5 cm thick.
  • Cut into 8 wedges and place on the prepared baking sheet. Brush with melted butter and sprinkle with sugar.
  • Bake until scones are golden, about 15 to 20 minutes.

 

Raspberries scones
For 8 scones Preparation time: 10 min, cooking time: 15 to 20 min
Ingrédients
  • 2.5 cups of flour
  • ¼ cup of sugar
  • 1.5 tsp of baking powder
  • 1 tsp of baking soda
  • 0.5 tsp of salt
  • ½ cup cold unsalted butter diced
  • ¾ cup of buttermilk if you can't find any, add half of a squeezed lemon or 1 tbsp of neutral vinegar in milk and let curdle for 10 min
  • 1 egg
  • 1 tsp of pure vanilla extract
  • 1 cup of frozen raspberries
  • 2 tbsp of melted butter
  • 2 tbsp of sugar
Instructions
  1. Preheat the oven to 220C.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  4. Add the cold diced butter and mix with your fingers until you get a sandy mixture.
  5. In a medium bowl, whisk together buttermilk, egg and vanilla.
  6. Stir this liquid mixture into the flour mixture until it is crumbly but not completely blended. Gently stir in the raspberries until the dough comes together.
  7. Pour the dough onto a lightly floured surface and form a circle about 1.5 cm thick.
  8. Cut into 8 wedges and place on the prepared baking sheet. Brush with melted butter and sprinkle with sugar.
  9. Bake until scones are golden, about 15 to 20 minutes.

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