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Raspberry Scones Recipe

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This recipe for Raspberry Scones is from The Burgess Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
¼ cup sugar
2½ teaspoons baking powder
6 tablespoons cold butter
1 large egg
½ cup milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Filling
½ cup apricot or peach pie filling
½ pint fresh raspberries
Topping
2-3 tablespoons half-and-half or heavy cream
Coarse sugar for sprinkling
Directions:
Directions:
Whisk together the flour, salt, sugar, and baking powder. Cut the butter into the dry ingredients until it’s the size of peas.
In a medium measuring cup, whisk together the egg, milk, and extracts. Add to the dry ingredients and mix just until evenly moistened.
Turn the dough out onto a floured piece of parchment paper and fold it over two or three times. Divide the dough in half and pat each half into an 8-inch disk. Cover and refrigerate or freeze for 20 minutes.
Preheat the oven to 375 degrees F. Grease the wells of a Wedge Pan.
Take one disk of the dough and divide it into 8 equal wedges. Use a small spatula to place the wedges of dough in the wells of the prepared pan.
Place a level tablespoonful of filling on top of each wedge of dough; spread to cover with a small knife.
Slit the raspberries up one side; open them up to make fan-shaped flat berries. Place these on top of the apricot filling to cover its surface.
Divide the second half of the dough in 8 wedges and place them on top of the filling and berries.
Brush the tops of the scones with cream and sprinkle generously with coarse sugar.
Number Of Servings:
Number Of Servings:
8 scones
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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