Looking for a simple and tasty breakfast treat? Look no further than these raspberry scones! With a crispy exterior and a soft, fluffy interior, these scones are the perfect way to start your day. Plus, they’re easy to make and require just a few simple ingredients.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse sand.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the raspberries, being careful not to crush them.
- Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
- Pat the dough into a circle that’s about 1-inch thick, then use a sharp knife to cut it into 8 wedges.
- Transfer the scones to the prepared baking sheet and bake for 18-20 minutes, or until they’re golden brown on the outside and cooked through on the inside.
Serve your raspberry scones warm with a dollop of whipped cream or a drizzle of honey. These scones also freeze well, so you can make a batch ahead of time and reheat them in the oven for a quick and easy breakfast. Enjoy!
