Ingredients: |
Ingredients: 2 c. all-purpose flour, plus more as needed
1/4 c. plus 1 tbsp. graulated sugar
2 1/2 tsp. baking powder
1 tsp. grated lemon zest
1/2 tsp. salt (not kosher, use a fine salt)
1 stick (8 tbsp.) unsalted butter, that has been put in the freezer for 5-10 minutes
3/4 c. plus 1 tbsp. heavy cream
1 1/2 c. frozen raspberries, kept in freezer until ready to use
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Directions: |
Directions:Preheat oven to 400º and put the rack in the middle of the oven. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate and set aside.
Combine the measured flour, 1/4 c. of the sugar, the baking powder, lemon zest and salt in a large bowl and stir to break up any lumps. Then grate the stick of butter into the flour mixture and using a pastry blender or two knives, cut the butter into the flour mixture until small, pea-sized pieces remain. Chill in refrigerator for about 5 minutes.
Pour in 3/4 cup of the cream and use your fingers to mix until just incorporated and a rough, slightly sticky mound has formed. Note that not all of the flour will be incorporated. Chill again for about 5 minutes.
Turn the dough and loose flour onto a work surface and knead until most of the flour is incorporated and the dough just holds together, being careful not to overwork the dough. Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8" by 10" rectangle. If the dough cracks, push it back together.
Remove the raspberries from the freezer, and evenly arrange them in a single layer over the lower 2/3s of the rectangle. Press them into the dough; it's okay if they break when doing so.
Starting with the top of the dough (with the long side toward you), fold over the dough lengthwise in thirds, pressing on the layers as you go. Use a spatula or pastry scraper if the dough sticks to the work surface. Use the rolling pin again and gently roll the dough into an even block, about 1 - 2" thick. If the ends become tapered, square them with your fingers. Slice the dough crosswise (but do not saw back and forth) into 4 equal parts. Then cut each piece diagonally to form 2 triangles.
Transfer the scones to the floured plate and place in the freezer for 5 minutes.
Remove the scones from the freezer and transfer to the parchment-lined baking sheet, placing them about 2" apart. Brush a thin layer of the remaining 1 tbsp. of cream over the tops of the scones and sprinkle with the remaining 1 tbsp. of sugar. Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes and then cool on wire rack. Can serve warm or cool.
TO MAKE AHEAD: make and bake, then freeze the cooled scones. To serve, bring to room temperature for about 1 hour and then bake on parchment-lined baking sheet covered with foil for about 5-10 minutes in a pre-heated 350º oven |
This recipe for Raspberry Scones is from