Maybe I should start a “Saturday morning scones” series, since it’s seeming to become a habit (two times counts as habit, right?). Yes, these delightful raspberry cream scones materialized on a Saturday morning and were delivered to F in bed. These scones are adapted from Joy the Baker’s Tiny Strawberry Cream Scones — I used raspberries instead of strawberries and subbed in some whole wheat flour to feign giving them a healthy twist.
Okay, I don’t really care that these aren’t healthy. They are delicious: soft yet crumbly, creamy, and a little bit salty. Best enjoyed warm and slathered with butter (or clotted cream, if you prefer), but equally as good the next day. They almost don’t need jam, since the raspberries lend them a nice sweetness.
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Raspberry Cream Scones (adapted from Joy the Baker; makes 8-10 medium scones)
- 1 cup plain flour
- 1/2 cup whole wheat flour (I bet ground almonds would also work well)
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 3/4 – 1 cup heavy/double cream
- 1/3 – 1/2 cup fresh berries (I used thawed raspberries that had been fresh-frozen)
- Preheat the oven to 215C/425F and line a baking tray with parchment paper.
- In a medium bowl, whisk together the dry ingredients. Add the vanilla extract.
- Drizzle the cream into the dry ingredients, then stir until combined — it’s okay if the dough is a little dry.
- Gently stir in the raspberries.
- Turn the dough out onto a floured surface, and knead a few times until it comes together.
- Pat the dough into a 2cm disk and cut out scones, placing them on the baking tray. Reform and re-cut the dough until all of it is used up.
- Bake the scones for 12-14 minutes or until they are cooked and golden-brown on top. Serve warm with butter and/or jam.