Raspberry Cream Scones


Prep time20 minutes
Cooking time15 minutes
Total time35 minutes


These scones are great with jam and butter or clotted cream.


2/3 cup
flour, all-purpose
1/3 cup
flour, whole wheat
2 tablespoons
1 teaspoon
baking powder
1/4 teaspoon
3 tablespoons
butter, unsalted (cold, cut or grated into small pieces)
6 tablespoons
heavy cream
egg (separated)
1 teaspoon
vanilla extract
3/4 cup
raspberries (fresh or frozen)


Preheat the oven to 400°F. In a mixing bowl, whisk together the flours, sugar, baking powder and salt. In a separate small bowl, whisk together the heavy cream, egg yolk and vanilla. Using a pastry cutter or your fingers, blend the cold butter with the flour mixture until it resembles coarse bread crumbs. Gently toss the raspberries with the flour and butter mixture, and slowly add the cream and egg yolk mixture. Gently blend just until the dough holds together. Place the dough on a floured surface and gently pat out until about ½- to 1-inch thick. Cut the dough into 3-inch circles using a cookie or biscuit cutter, and place on a greased or non-stick baking sheet. Gently push the remaining scraps of dough back together and cut more scones until all the dough is used. In a small bowl, beat egg white and brush the tops of the scones. Bake for 10-14 minutes until just starting to brown.


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