Fresh Raspberry Scones Recipes

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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

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

FRESH RASPBERRY SCONES



Fresh Raspberry Scones image

This is my son's recipe (Jon). He made it in his Foods and Nutrition class in High School. So... as soon as he came home from school that day he said" Mom, do we have flour, cream, sugar, baking powder, salt and butter" I said uummm yeah, and he went to town in the kitchen making these. They were so good and when they were done YYuuummmmm...they looked quite easy to make.

Provided by Queen uh Cuisine

Categories     Scones

Time 22m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups flour
1 1/4 cups heavy cream
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup blackberries (optional) or 1/4 cup blueberries (optional)
1/4 cup chocolate chips (optional)

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.

Nutrition Facts : Calories 302.6, Fat 17, SaturatedFat 10.4, Cholesterol 58.6, Sodium 296.8, Carbohydrate 34.1, Fiber 1.1, Sugar 8.6, Protein 4.1

WHITE CHOCOLATE-RASPBERRY SCONES



White Chocolate-Raspberry Scones image

Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!

Provided by Meg

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
6 tablespoons frozen butter
¾ cup fresh raspberries
⅓ cup white chocolate chips
¾ cup plain yogurt
1 egg
1 ½ teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
  • Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
  • Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g

RASPBERRY-WHITE CHOCOLATE SCONES



Raspberry-White Chocolate Scones image

In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.

Provided by Chef John

Categories     Scones

Time 13h40m

Yield 4

Number Of Ingredients 11

2 (6 ounce) containers fresh raspberries
2 ½ ounces white chocolate, or as needed
2 cups all-purpose flour, or more as needed
1 tablespoon white sugar, or more to taste
½ teaspoon kosher salt
4 teaspoons baking powder
5 tablespoons ice cold unsalted butter
¾ cup milk
2 tablespoons sour cream
1 large egg
1 tablespoon milk

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C).
  • Line a baking sheet with a silicone liner.
  • Place fresh raspberries about 1 inch apart on the prepared baking sheet.
  • Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
  • Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
  • Grate white chocolate on the fine side of a grater until you have ½ cup.
  • Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
  • Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
  • Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
  • Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
  • Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
  • Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
  • Bake in the upper center of the preheated oven until browned, about 25 minutes.
  • Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 563.4 calories, Carbohydrate 75.1 g, Cholesterol 95.5 mg, Fat 24.8 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 14.6 g, Sodium 788.2 mg

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