MIMI'S VALENTINE RASPBERRY SCONES
A delicious treat on Valentine's Day or for a tea party. Each scone is two layers with a raspberry jam filling and sprinkled lightly with white sugar and then with red sugar crystals. Any other red jam would be fine--strawberry or cherry. They are beautiful on a tray or serve in a pretty basket lined with a napkin. If you are doing these for a tea party just use a smaller heart cookie cutter but it will make many more, or you could make a few small ones for the party and the rest larger ones for yourselves.
Provided by Mimi in Maine
Categories Scones
Time 40m
Yield 6 scones
Number Of Ingredients 10
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.
Nutrition Facts : Calories 800.4, Fat 40.9, SaturatedFat 24.9, Cholesterol 186.8, Sodium 550.8, Carbohydrate 96.5, Fiber 2.5, Sugar 26.9, Protein 12.1
GLAZED RASPBERRY HEART SCONES
Categories Berry Breakfast Brunch Dessert Bake Valentine's Day Raspberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12
Number Of Ingredients 9
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.
MIMI'S RASPBERRY SCONES
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
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.
Nutrition Facts : Calories 302.3, Fat 16.6, SaturatedFat 9.9, Cholesterol 92.2, Sodium 228.8, Carbohydrate 33, Fiber 1.9, Sugar 7.1, Protein 5.5
RASPBERRY CREAM CHEESE SCONES
Our new favorite breakfast recipe, Raspberry Cream Cheese Scones.
Provided by Six Sisters Stuff
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Line cookie sheet with parchment paper and set aside.
- In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
- Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
- Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
- Gently fold in raspberries, they will get a little smashed but that is okay!
- Over lightly floured surface, knead dough a few times until you can form a ball.
- Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
- Lay triangles of dough flat on cookie sheet.
- Brush the top of each scone with remaining Heavy Cream.
- Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
- While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
- Drizzle Cream Cheese Glaze over scones and serve warm.
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MIMI'S RASPBERRY SCONES RECIPE - RECIPEZAZZ.COM
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5/5 (8)Calories 285 per servingServings 8
- 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.
- In a small bowl combine the cream, beaten egg, and vanilla; mix well but being careful not to mush the berries.
- Knead gently on a lightly floured board being careful of the berries; roll or pat into a 7" circle about 1 1/2" thick.
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