Raspberry Scones Recipe

Looking for an easy Raspberry Scones recipe? Learn how to make Raspberry Scones using healthy ingredients.


Submitted by boucledor

Makes 8 servings



Adapted from Cooks Illustrated Blueberry Scones

Recipe Ingredients for Raspberry Scones

10 tablespoons butter without salt
215 grams raspberries
1/2 cup whole milk
60 g Creme Fraiche
2 cups unbleached all-purpose flour
1/2 cup sugar, plus
1 tablespoon Sugar for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

Recipe Directions for Raspberry Scones

  1. Adjust oven rack to middle position and heat oven to 425 degrees. Grate 8 tablespoons of frozen butter. Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Place raspberries in freezer until needed.

  2. Whisk together milk and creme fraiche in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

  3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

  4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

  5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle raspberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

  6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

  7. To Make Ahead: After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

Categories

Breakfast

Nutrition Facts
Serving Size 115.0g
Amount Per Serving
Calories
336
Calories from Fat
153
% Daily Value*
Total Fat
17.0g
26%
Saturated Fat
10.4g
52%
Trans Fat
0.0g
Cholesterol
43mg
14%
Sodium
200mg
8%
Potassium
238mg
7%
Total Carbohydrates
42.8g
14%
Dietary Fiber
2.6g
10%
Sugars
16.2g
Protein
4.4g
Vitamin A 10% Vitamin C 12%
Calcium 10% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • High in saturated fat
  • High in sugar
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