Glazed Raspberry Heart Scones Recipes

GLAZED RASPBERRY HEART SCONES

Steps:

• Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
• Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

THE BEST GLAZED MIXED BERRY SCONES

Steps:

• Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
• In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
• Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
• In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
• Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
• Fold in the berries and optional zest.
• Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
• Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
• With a large knife, slice round into 8 equal-sized wedges.
• Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
• Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
• Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
• Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
• In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
• Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
• Evenly drizzle the glaze over the scones before serving.

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 SCONES WITH ROSE WATER GLAZE

Steps:

• SCONES:.
• Preheat oven to 400ºF. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
• Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2" thick.
• With a 3" round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2" thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it.
• With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
• Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm.
• GLAZE:.
• While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.