Ingredients
-
-
2
-
1/4
-
2
-
1/8
-
6
-
1
-
1
-
1/2
-
2
-
-
1
-
-
1
-
1
Directions
Mimi’s Raspberry Scones, This is a basic cream scone dough that you can use to make any kind of scone It is delicious , I’ve made scones many times, from different recipes This was the wettest scone dough I’ve ever made The scones spread more than they rose Instead of using an egg wash (and wasting almost a whole egg in the process), used cream I heavily sprinkled turbinado sugar on top of the cream wash Because of the longer cooking time (20 minutes versus 15 minutes for other scone recipes use), the sugar melted and made a wonderful crust on top of the scone Overall, these are tasty but not what I would categorize as a scone , Easy and delicious My favourite raspberry scone recipe
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Steps
|
1
Done
|
In a Large Bowl Whisk Together the Flour, Sugar, Baking Powder, and Salt. |
|
2
Done
|
With a Pastry Blended Cut the Butter in to Look Like Coarse Crumbs. |
|
3
Done
|
Gently Fold the Berries Into the Flour Mixture. |
|
4
Done
|
in a Small Bowl Combine the Cream, Beaten Egg, and Vanilla; Mix Well. |
|
5
Done
|
Add This to the Flour Mixture and Stir Till Just Combined; Do not Overmix. |
|
6
Done
|
Knead Dough Gently on a Lightly Floured Board Being Careful of the Berries. |
|
7
Done
|
Roll or Pat Into a Circle That Is About 7" Round and About 1 1/2" Thick. |
|
8
Done
|
Cut the Circle in Half and Each Half Into Four Pie-Shaped Wedges. |
|
9
Done
|
Place on a Baking Sheet; Brush the Tops With Egg Wash. |
|
10
Done
|
Bake in a 400-425 Degree Oven on the Middle Rack; to Prevent Browning on the Bottom, Place the Cookie Sheet on Top of Another Cookie Sheet; Bake For About 20 Minutes or Till Nicely Browned. |
|
11
Done
|
Best Eaten the Day They Are Made. |
