🍰✨ Raspberry Scone Lovers, Assemble! ✨🍰 We’re bringing the berry best to your breakfast table today! Ready to transform your mornings with a recipe that’s as delightful as a warm hug? We’re talking about homemade Raspberry Scones that are perfectly crumbly, irresistibly buttery, and bursting with fresh raspberry goodness. 🍓💫 Try the recipe below for a step-by-step guide. Whether it’s a slow Sunday morning or you’re on the go, these Raspberry Scones promise to make each day a bit brighter and much sweeter. Perfect with your morning coffee or as an afternoon treat. Share your scone creations and sweet moments by tagging us or use #MadeWithRogers
Prep Time
25 minBake Time
18-22 minYield
8 sconesRating
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Loading...| 2 cups ROGERS FOODS ALL PURPOSE FLOUR | |
| 1/3 cup granulated sugar, plus extra for sprinkling | |
| 1 tablespoon baking powder | |
| 1/2 teaspoon salt | |
| 6 tablespoons cold unsalted butter, cut into small pieces | |
| 3/4 cup heavy cream, plus extra for brushing | |
| 1 large egg | |
| 1 teaspoon vanilla extract | |
| 1 cup fresh raspberries | |
| Optional: Lemon zest from 1 lemon for added flavoUr |
🍰✨ Raspberry Scone Lovers, Assemble! ✨🍰 We’re bringing the berry best to your breakfast table today! Ready to transform your mornings with a recipe that’s as delightful as a warm...
| 1. | Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
| 2. | Mix Dry Ingredients- In a large bowl, whisk together the flour, 1/3 cup sugar, baking powder, and salt. |
| 3. | Add the cold butter pieces to the dry ingredients. - Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. |
| 4. | In a separate bowl, whisk together the cream, egg, and vanilla extract. - Add the wet ingredients to the flour mixture, stirring just until combined. Do not over-mix. |
| 5. | Gently fold in the raspberries (and lemon zest if using) to the dough, trying not to crush the berries. |
| 6. | Form & Cut Scones - Turn the dough out onto a lightly floured surface. - Gently knead the dough a few times, then pat it into a circle about 1-inch thick. - Cut the circle into 8 wedges. |
| 7. | Transfer the wedges to the prepared baking sheet. - Brush the tops with a little extra cream and sprinkle with granulated sugar. |
| 8. | Bake in the preheated oven for 18-22 minutes, or until the scones are lightly golden brown on the edges and firm to the touch. |
| 9. | Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. - Serve warm or at room temperature. Enjoy these raspberry scones with a dollop of cream or a cup of tea for the perfect treat! To add an extra touch of sweetness, you can drizzle them with a simple glaze made from powdered sugar and lemon juice or milk. |
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