Raspberry Lemon Scones Food

FAST RASPBERRY SCONES

Fast Raspberry Scones image

Serve these raspberry scones at breakfast or with tea for an afternoon snack.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 30m

Yield Makes 20

Number Of Ingredients 8

Ingredients

2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)

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.

Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g

BLUEBERRY AND RASPBERRY SCONES

Blueberry and Raspberry Scones image

I found this in the Home and Family 1996 magazine and decided to save it here. Sounds good. Time includes 1 hour to chill.

Provided by lazyme

Categories Scones

Time 1h15m

Yield 12 scones

Number Of Ingredients 8

Ingredients

2 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 cup butter
1/4 pint heavy cream
1 cup blueberries or 1 cup raspberries
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 203.2, Fat 11.6, SaturatedFat 7.2, Cholesterol 33.9, Sodium 115.3, Carbohydrate 22.3, Fiber 0.9, Sugar 3.4, Protein 2.8

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES

Lemon, Raspberry, and White Chocolate Scones image

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.

Provided by DREGIE

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

2 medium lemons
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla powder
6 tablespoons frozen unsalted butter, cubed
⅓ cup milk
2 large eggs
½ teaspoon vanilla extract
½ cup white chocolate chips
¼ cup fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon superfine sugar
½ tablespoon potato starch

Steps:

Zest both lemons; juice 1/2 of a lemon. Set aside.
Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 56.2 g, Cholesterol 72.6 mg, Fat 14.6 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 8.4 g, Sodium 364.7 mg, Sugar 15.2 g

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