Best Raspberry Cream Cheese Scones Recipes

RASPBERRY SCONES RECIPE

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea.
• In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.
• Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking.
• Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
• Once the oven has preheated, use a knife to cut the dough into 9 squares and put them on the prepared baking sheet. Or use a 2-inch /5cm round cutter or the rim of a glass dipped in flour to punch out circles of dough. Be sure to cut them as closely to one another as possible; you should get 6 rounds, and when you pat the dough back together (it doesn't need to be a square this time), you should be able to get 3 more rounds. Avoid re-rolling the dough during this second stage, as this will result in tough scones.
• In a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar (about 1/2 tsp per scone) and bake for 13 to 18 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking.
• Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving.
• Serve the same day with butter, jam, and a delicious warm beverage.

RASPBERRY ROSE SCONES

Steps:

• Preheat oven 375 degrees F. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
• Whip all ingredients together and chill in the refrigerator.

RASPBERRY CREAM CHEESE SCONES

Steps:

• Preheat oven to 400 degrees.
• Line cookie sheet with parchment paper and set aside.
• In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
• Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
• Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
• Gently fold in raspberries, they will get a little smashed but that is okay!
• Over lightly floured surface, knead dough a few times until you can form a ball.
• Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
• Lay triangles of dough flat on cookie sheet.
• Brush the top of each scone with remaining Heavy Cream.
• Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
• While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
• Drizzle Cream Cheese Glaze over scones and serve warm.

FAST RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
• Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
• Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.