RASPBERRY CREAM SCONES RECIPE

Raspberry Cream Scones Recipe image

Provided by jnkhockey

Number Of Ingredients 13

Topping:
1/2 cup granulated sugar
2 teaspoons lemon zest
3 1/4 cups all-purpose flour , divided
2 1/4 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons salt
1/2 cup cold unsalted butter
1 1/4 cup 35% cream
1 egg
1 1/2 cup frozen raspberries
2 tablespoons 35% cream
1 1/2 teaspoon granulated sugar

Steps:

Preheat oven to 425°F. Line baking sheet with parchment paper. In large bowl, rub sugar with lemon zest (if using) until fragrant. Whisk in 3¼ cups of the flour, the baking powder, baking soda and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine. In small bowl, whisk together cream and egg. Make well in centre of flour mixture; using fork, stir in cream mixture just until ragged dough forms. In bowl, toss together raspberries and remaining 2 tsp flour. Add to flour mixture; toss to coat. Turn out onto lightly floured surface. Divide in half; quickly pat and lightly knead each into 5-inch round. Using pastry scraper or chef's knife, cut each into 6 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes. Topping Brush with cream; sprinkle with sugar. Bake until deep golden brown, about 20 minutes. Transfer to rack.