Mimis Valentine Raspberry Scones Recipes

Steps:

• 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.

Steps:

• In a large bowl combine flour, granulated sugar, baking powder, and salt.
• With a pastry blender cut in butter till mixture resembles coarse crumbs.
• 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.
• Turn onto a lightly floured board and knead about 5-6 times.
• Roll out to about 1/2" thickness and cut with a 4" heart-sharped cookie cutter; lightly press trimmings together and reroll to cut more scones--you should have 12.
• Place 6 hearts on a greased baking sheet (the rerolled ones are best for the bottom).
• Top each one with 1 tablespoon of jam; moisten edge of dough with water from your finger and place a second heart on top.
• Press along edges to seal.
• Sprinkle tops lightly with granulated sugar and then with the red sugar crystals.
• Bake 400 degree oven for 15-18 minutes; don't let them get too brown.
• Serve in a basket with a pretty napkin.