Mimi's Raspberry Scones
Servings
Prep Time
Cook Time
Ready In
Recipe: #1947
November 03, 2011
Categories: Breads, Comfort Food, Dinner rolls or other breads, Fruit, Raspberry, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Easter, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Ladies Luncheon, Mother's Day, Picnic, Summer, Thanksgiving, Winter, Oven Bake, Make it from scratch, Flour, Spring more
"This is a basic cream scone dough that you can use to make any kind of scone. It is delicious. You may used fresh or frozen berries."
Ingredients
- SCONES
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- BERRIES
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- EGG WASH FOR TOPS
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Nutritional
- Serving Size: 1 (102.7 g)
- Calories 284.6
- Total Fat - 14 g
- Saturated Fat - 8.2 g
- Cholesterol - 87.5 mg
- Sodium - 235 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 1.3 g
- Sugars - 8.3 g
- Protein - 5.8 g
- Calcium - 120.9 mg
- Iron - 0.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step 1
In a large bowl whisk the flour, sugar, baking powder, salt and then with a pastry blender cut in the butter to look like coarse crumbs.
Step 2
Gently fold in berries into the flour mixture trying not to mush them or you will get pink scones.
Step 3
In a small bowl combine the cream, beaten egg, and vanilla; mix well but being careful not to mush the berries.
Step 4
Knead gently on a lightly floured board being careful of the berries; roll or pat into a 7" circle about 1 1/2" thick.
Step 5
Cut circle in half and then each half into four pie-shaped wedges; place on a baking sheet and brush the tops with egg wash.
Step 6
Bake in 400 degree oven on the middle rack so they won't get too brown on the bottoms; place one sheet on top of another sheet and bake for about 20 minutes.
Tips & Variations
No special items needed.
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