Raspberry Cream Scones Recipes

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
• Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
• Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

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:

• Preheat oven to 400 degrees.
• Line cookie sheet with parchment paper and set aside.
• In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
• Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
• Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
• Gently fold in raspberries, they will get a little smashed but that is okay!
• Over lightly floured surface, knead dough a few times until you can form a ball.
• Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
• Lay triangles of dough flat on cookie sheet.
• Brush the top of each scone with remaining Heavy Cream.
• Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
• While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
• Drizzle Cream Cheese Glaze over scones and serve warm.