Raspberry Scones
Raspberry Scones are a delicious breakfast or afternoon snack with bursts of sweet tart raspberries in every bite. The fresh berries add both color and flavor, and once you drizzle on the lemon icing, everyone will instantly fall in love. Vegan friendly.
Nutrition Facts
Ingredients
Instructions
Mix dry ingredients: In a large bowl combine flour, sugar, baking powder and salt.
Cut in butter: Using the large side of a box grater, grate frozen butter into bowl of dry ingredients. Use a pastry blender (or two forks) to work the butter into the flour mixture, until you get a grainy meal. You can also cube butter and pulse with a food processor.
Add wet ingredients: Add milk and vanilla extract; Use a large wooden spoon or spatula to combine and shape into a ball. If dough seems too dry (it won’t come into a ball), add a couple more tablespoons of milk. If you’ve used plant based butter, cover bowl with lid and chill in the fridge for 20 minutes.
Preheat oven to 400º F and line a baking sheet with parchment paper.
Shape dough: Separate dough into two equal parts. Place parchment paper on a large cutting board and lightly dust with flour. Shape 1 portion of the dough into a circle, 6” in diameter. Gently press about ⅔ of the raspberries into dough, then take the remaining dough and press on top, shaping again into a circle. Press the remaining raspberries into the top of the dough. (See pictures in post for details.)
Chill: Place the cutting board with the circle of scone dough in the freezer for 15 minutes. This will make sure the scones keep their shape when baking.
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Continue Reading at Fitmittenkitchen →Chef's Notes
Recipe PLANT BASED BUTTER – you’ll need to chill the dough two separate times (once after the dough comes together, and then again before slicing), so the scones hold their shape better while baking.
MILK – other options include half-and-half or buttermilk.
FOOD PROCESSOR – pulse together the dry ingredients, then pulse in (frozen) cubed butter, then slowly pulse in wet ingredients. OR remove S-blade after pulsing butter and stir in the milk and vanilla extract by hand (this can help prevent over-mixing the dough).
STORAGE – leftover scones will keep in an airtight container for 3 days.
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Reviews from the Original Source
These were so good! We used plant based butter - just make sure to chill the dough like the recipe says!
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