Raspberry Cream Scones

StrongerTogether.coop

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

Prep Time

20 minutes

Cook Time

15 minutes

Yield

6 Scones

Ingredients

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

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.