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Buttermilk Scones with Raspberry Butter Recipe

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This recipe for Buttermilk Scones with Raspberry Butter, by , is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
All The Sweet Things by Renee Kohlman

Category:
Category:

Ingredients:  
Ingredients:  
BUTTERMILK SCONES
444 grams All-Purpose GF Flour (3 cups regular flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup granulated sugar
1/2 cup cold, unsalted butter, cubed
3 large eggs
3/4 cup cold buttermilk
1/4 cup cold whipping cream
1 tsp vanilla extract
Course sugar (optional)

RASPBERRY BUTTER
1/2 cup salted butter, softened
1/2 cup good-quality raspberry jam

Directions:
Directions:
Preheat the oven to 375. Place the rack in the centre of the oven. Line a baking sheet with parchment paper.

To make the scones, combine the flour, baking powder, baking soda and salt with the sugar in a large bowl. Cut in the butter using a pastry blender, being sure to leave some pea-sized bits behind.

In a medium bowl, beat the eggs then add the buttermilk, whipping cream and vanilla. Whisk well to combine.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon just to combine. Shape the dough into a ball and gently knead it a few times on a floured surface. It's quite a wet batter, so be sure your countertop is well dusted with flour. Pat it into a 3/4" thickness and cut out rounds using a 3" cookie cutter or water glass. Place the scones on the prepared baking sheet, spacing them about 1" apart. They like to be snug as they bake. Sprinkle the tope with course sugar if you like. Bake for 20-25 minutes, until the scones are lightly golden brown.

Store the scones in an airtight container for up to 1 day or freeze for up to 1 month. Simply warm them before eating them.

To make the raspberry butter, in a stand mixer fitted with a paddle attachment, mix the butter and jam together on high speed until light, creamy and well incorporated, about 2 minutes, scraping down the sides of the mixer one or twice. Scrape the raspberry butter into a serving dish and serve it with the scones.

You can refrigerate the butter in an airtight container for up to 2 weeks.

NOTES
For the raspberry butter, feel free to substitute any jam or jelly for the raspberry jam. Blueberry and cherry are also delicious! Jars of this make a lovely gift and the recipe doubles easily.

Raspberry butter is also delicious on toast, waffles and pancakes.

 

 

 

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