Raspberry Scones
These raspberry scones are easy and taste like they are fresh from a bakery. Soft, buttery, and sweet raspberries are in every bite!
Ingredients
- 2½ cups all purpose flour + more for kneading and working surface
- 4 tbsps granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed, unsalted
- 2/3 cup half and half, cold
- 1 large egg
- 1 tsp vanilla
- 1½ cup raspberries, frozen or fresh If you are using frozen raspberries, DO NOT thaw!
Instructions
- Preheat oven to 400°. Line a large baking sheet with parchment paper. Set aside.
- In large bowl, mix together flour, sugar, baking powder and salt.
- Add cold butter, and cut into flour mixture. You can use a pastry cutter, or fork. Cut butter into dough until it is coarse and crumbly.
- Gently mix in raspberries.
- In a seperate bowl, whisk together half and half, egg and vanilla.
- Add wet ingredients to the dry ingredients. Mix just until combined.
- Your dough may be a little wet and tacky, so you will want to knead your dough using some more flour.
- Place your dough on a well floured surface. Sprinkle some flour on top of dough and knead dough a few times. Using more flour until it's not so tacky.
- Form your dough into a 6 inch circle. Cut out 8 scones.
- Place scones on lined baking sheet.
- Bake in preheated oven for 20 minutes, or until golden brown.
- Enjoy!