Mimis Raspberry Scones Recipes

MIMI'S VALENTINE RASPBERRY SCONES

Steps:

• In a large bowl combine flour, granulated sugar, baking powder, and salt.
• With a pastry blender cut in butter till mixture resembles coarse crumbs.
• 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.
• Turn onto a lightly floured board and knead about 5-6 times.
• Roll out to about 1/2" thickness and cut with a 4" heart-sharped cookie cutter; lightly press trimmings together and reroll to cut more scones--you should have 12.
• Place 6 hearts on a greased baking sheet (the rerolled ones are best for the bottom).
• Top each one with 1 tablespoon of jam; moisten edge of dough with water from your finger and place a second heart on top.
• Press along edges to seal.
• Sprinkle tops lightly with granulated sugar and then with the red sugar crystals.
• Bake 400 degree oven for 15-18 minutes; don't let them get too brown.
• Serve in a basket with a pretty napkin.

RASPBERRY & WHITE CHOCOLATE SCONES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
• Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
• Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.

FAST RASPBERRY SCONES

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.

APPLE & CHEDDAR MINI SCONES

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half., Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.