Ingredients
The following ingredients have 4 Servings
- 2 cups (10oz/284g) all-purpose flour
- ½ cup (4oz/115g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (4floz/115ml) heavy cream
- ½ cup (4floz/115ml) cold milk
- 1 teaspoon vanilla extract
- 8 tablespoons (4oz/115g) cold butter, finely cubed
- 1½ cups (7.5oz/213g) Raspberries
- 1 egg, (beaten )
- 3 tablespoons coarse sugar
Instruction
- Preheat the oven to 425° (210°C) and line a baking sheet with parchment.
- In a bowl, whisk flour, sugar, baking powder baking soda, and salt.
- In another bowl, whisk heavy cream, milk, and vanilla.
- Using a pastry blender or your fingers, cut butter into the flour mixture until the mixture resembles coarse breadcrumbs. A few larger bits of butter are perfectly fine.
- Pour the wet ingredients into the flour and butter mixture and quickly stir until it starts to come together.
- Turn dough onto a floured surface and knead just a few times until a dough is formed. It’s okay to see bits of butter through the dough.
- Roll the dough into a 12x16 inch rectangle and sprinkle raspberries onto the surface.
- Roll the dough into a tight log and then with the rolling pin reroll into a 1-inch thick rectangle.
- Cut dough into 8 large triangles and place them on the baking sheet.
- Place the pan in the fridge for 15 minutes to firm up the scones.
- Remove scones from the fridge, brush the tops with the beaten egg and sprinkle with coarse sugar.
- Bake for 25-30 minutes, until the tops are golden and they sound slightly hollow when tapped.
- Let cool for 10 minutes on the baking sheet before enjoying.
- Store any leftover scones in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Defrost in a 300°F/150°C oven.