5.0
(9 reviews)
Review
Cooking Mode
15Ingredients
20m PT20M
Prep Time
20m PT20M
Cook Time
40m
Ready In
Recipe: #1947
November 03, 2011
Categories:Breads,Dinner rolls or other breads,Raspberry, Baby Shower,Birthday,Brunch,Christmas,Easter,Fathers DayGame/Sports Day,July 4th,Mothers Day,Picnic,Thanksgiving,Oven Bake,Flour,Scones, more
recipe by:
MimiMaine
recipe by:
MimiMaine
"This is a basic cream scone dough that you can use to make any kind of scone. It is delicious. You may used fresh or frozen berries."
Original is 8 servings
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Ingredients
- SCONES
- BERRIES
- EGG WASH FOR TOPS
Nutritional
- Serving Size: 1 (102.7 g)
- Calories 284.6
- Total Fat - 14 g
- Saturated Fat - 8.2 g
- Cholesterol - 87.5 mg
- Sodium - 235 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 1.3 g
- Sugars - 8.3 g
- Protein - 5.8 g
- Calcium - 120.9 mg
- Iron - 0.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
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Step by Step Method
Step 1
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.
Step 2
Gently fold in berries into the flour mixture trying not to mush them or you will get pink scones.
Step 3
In a small bowl combine the cream, beaten egg, and vanilla; mix well but being careful not to mush the berries.
Step 4
Knead gently on a lightly floured board being careful of the berries; roll or pat into a 7" circle about 1 1/2" thick.
Step 5
Cut circle in half and then each half into four pie-shaped wedges; place on a baking sheet and brush the tops with egg wash.
Step 6
Bake in 400 degree oven on the middle rack so they won't get too brown on the bottoms; place one sheet on top of another sheet and bake for about 20 minutes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
Tips for selecting ingredients
- When selecting butter for this recipe, make sure it is chilled and cut into pieces for easy mixing.
- For the berries, you can use fresh or frozen depending on what is available.
Ingredient substitutions
- For the butter, you can use coconut oil instead. This will make the scones vegan-friendly and provide a subtle coconut flavor.
- For the cream, you can use oat milk instead. This will make the scones dairy-free and provide a light, nutty flavor.
Variations
Blueberry Scones Replace the raspberries with 1 cup of fresh or frozen blueberries and follow the same instructions.
Serve with
Lemon Curd Tartlets - These tartlets are the perfect complement to Mimi's Raspberry Scones. The tartness of the lemon curd is a great contrast to the sweetness of the scones. The tartlets are easy to make and can be served as a light dessert or snack.
Vanilla Bean Ice Cream - Vanilla bean ice cream is the perfect accompaniment to the tartness of the lemon curd tartlets. Its creamy sweetness will balance out the tartness of the tartlets and provide a cool and refreshing finish to the meal. It's also a great way to add a touch of sweetness to the scones.
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FAQ
Q: What type of cream should I use?
A: You should use heavy cream for this recipe. It will give the scones a richer flavor and texture.
Q: How long should I bake the scones?
A: Bake the scones for about 15-20 minutes, or until they are golden-brown. Check them at 15 minutes and then add more time if needed.
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Fun facts:
Fun Fact 1: The scone is a traditional British quick bread that has been around since the Middle Ages. It was a favorite of Queen Elizabeth I who enjoyed them with clotted cream and jam.
Fun Fact 2: The raspberry scone is a favorite of the duch*ess of Cambridge, Kate Middleton. She is often seen ordering them in cafes around London.
