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.