Luscious Raspberry Scones Food

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.

MIMI'S RASPBERRY SCONES

Steps:

• In a large bowl whisk together the flour, sugar, baking powder, and salt.
• With a pastry blended cut the butter in to look like coarse crumbs.
• Gently fold the berries into the flour mixture.
• In a small bowl combine the cream, beaten egg, and vanilla; mix well.
• Add this to the flour mixture and stir till just combined; do not overmix.
• Knead dough gently on a lightly floured board being careful of the berries.
• Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
• Cut the circle in half and each half into four pie-shaped wedges.
• Place on a baking sheet; brush the tops with egg wash.
• Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
• Best eaten the day they are made.

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.

FRESH RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix flour, sugar, baking powder and salt.
• Pour in cream and *(Berries or chocolate chips if using), and mix gently until dough just comes together.
• Turn out onto lightly floured board and pat into a 10 X 1 1/2 inch round.
• Cut into 8 triangles, brush with the melted butter and sprinkle with sugar.
• Place 1" apart on parchment lined baking sheet.
• Bake for aprox. 12 minutes or until lightly browned on top.
• * if berries are really juicy, put a little less cream in the recipe.

RASPBERRY CHIP SCONES

Steps:

• Combine flour and sugar in a bowl.
• Cut butter into mixture until it resembles coarse meal.
• Add buttermilk and vanilla extract, then raspberry chocolate chips.
• Stir until all ingredients are moistened and form a soft ball.
• Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
• Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
• Bake in a preheated 400° oven until golden brown, 10-12 minutes.
• Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.

MIMI'S VALENTINE RASPBERRY SCONES

Steps:

• In a large bowl combine flour, granulated sugar, baking powder, and salt.
• With a pastry blender cut in butter till mixture resembles coarse crumbs.
• In a small bowl combine the cream, beaten egg, and vanilla; mix well.
• Add this to the flour mixture and stir till just combined; do not overmix.
• Turn onto a lightly floured board and knead about 5-6 times.
• Roll out to about 1/2" thickness and cut with a 4" heart-sharped cookie cutter; lightly press trimmings together and reroll to cut more scones--you should have 12.
• Place 6 hearts on a greased baking sheet (the rerolled ones are best for the bottom).
• Top each one with 1 tablespoon of jam; moisten edge of dough with water from your finger and place a second heart on top.
• Press along edges to seal.
• Sprinkle tops lightly with granulated sugar and then with the red sugar crystals.
• Bake 400 degree oven for 15-18 minutes; don't let them get too brown.
• Serve in a basket with a pretty napkin.

BLUEBERRY AND RASPBERRY SCONES

Steps:

• Place flour and butter in food processor and combine.
• Add baking soda, baking powder, sugar and lemon juice.
• Mix in cream and pulse to combine.
• Do not over mix.
• Wrap in plastic wrap and chill.
• Preheat oven to 375 degrees.
• Roll out dough to 1 inch thickness and cut scones.
• Place on buttered baking sheet and brush with egg wash.
• Bake 13 - 15 minutes.