Raspberry Cream Cheese Scones Recipes

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RASPBERRY SCONES RECIPE



Raspberry Scones Recipe image

The secret to good raspberry scones is to handle the dough as little as possible and to use cold ingredients to achieve flaky layers; that's about it! These are proper raspberry scones-ones that will heal any bad day, bad week, or like in this case: a broken heart. Have them during the holidays, during a break-up, in the dead of winter, in the middle of summer, at the heart of Spring- they're exceptional.

Provided by Sophisticated Gourmet

Categories     Bread

Time 55m

Number Of Ingredients 13

2 1/2 cups / 300 g all-purpose flour
5 Tablespoons / 65 g granulated sugar
1 Tablespoon baking powder
1/4 teaspoon fine-grain sea salt
6 Tablespoon / 85 g unsalted butter, cold, cut into 1/2-in/12-mm cubes
1 cup / 240 ml heavy (whipping) cream
1 large egg, cold
1/2 teaspoon pure vanilla extract
1 cup / 125g fresh raspberries
1 large egg
1/2 teaspoon granulated sugar
Pinch of fine-grain sea salt
Granulated or demerara sugar, for sprinkling

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.

Nutrition Facts : Calories 701 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 48 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

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

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

MIMI'S RASPBERRY SCONES



Mimi's Raspberry Scones image

Make and share this Mimi's Raspberry Scones recipe from Food.com.

Provided by Mimi in Maine

Categories     Scones

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled butter (cut into pieces)
1 large egg (lightly beaten)
1 teaspoon vanilla
1/2 cup cream, plus
2 tablespoons cream
1 cup raspberries
1 large egg (slightly beaten)
1 tablespoon cream

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.

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