Raspberry Cream Cheese Scones Recipes

RASPBERRY CREAM CHEESE SCONES

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.

RASPBERRY ROSE SCONES

Steps:

• Preheat oven 375 degrees F. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
• Whip all ingredients together and chill in the refrigerator.

RASPBERRY CREAM CHEESE SCONES

Steps:

• Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
• Sift flour, sugar, salt, and baking powder into a large bowl. Add the lemon zest and toss to coat.
• Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
• Add egg, milk and raspberries and mix with a fork until everything comes together to form a soft dough.
• Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
• Cut into rounds with a 2-inch cookie or biscuit cutter.
• Place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.
• Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

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.

RASPBERRY-WHITE CHOCOLATE SCONES

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.