There's something about freshly brewed tea that invites a soothing pause in the middle of a busy day. But nothing feels quite complete about a cup of tea without something sweet to go with it, right? Something buttery and slightly crumbly but with a touch of fruity sweetness. It's time for fresh raspberry scones to perfect your tea-time experience.
These scones are both soft and firm enough to still hold their shape, with bursts of tangy raspberries that bring a light and refreshing flavor to the rich and buttery texture. Regardless of whether you prefer them with a dollop of cream or on their own, you can't go wrong-it's pure indulgence. Best of all, this recipe is easy enough for even novice bakers to whip up, and it only requires a few basic ingredients. So, let's begin making these scones that are too irresistible to help impress your guests or find the perfect treat for a quiet moment alone.
Ingredients:
Method:
Begin by preheating your oven to 200°C. Then, line a baking sheet with some parchment paper. This ensures your scones do not stick and will be able to bake evenly. Then put the flour, sugar, baking powder, and salt into a big bowl. Mix those dry ingredients well to distribute everything evenly.
Then, add the cold butter cubes into the flour mixture. Using your fingers or a pastry cutter, gently rub the butter into the flour until it resembles coarse crumbs with small lumps of butter still visible. These chunks of butter will create a flaky texture, so be careful not to overwork the mixture.
Now fold in the raspberries. Handle the fruit very gently to avoid crushing them into mush. If you like, you can toss the raspberries in a little flour before adding them to the mixture. This will prevent them from sinking to the bottom of the dish when baking.
In a small separate bowl whisk together the milk and vanilla. Pour this wet mixture into the flour and butter mix stirring gently until just combined. Scones don't mix well so it's worth being gentle with your mixing avoiding overmixing the dough, which can make them a bit soggy.
Transfer the dough onto a floured surface and shape it into a disc about 1 inch thick. Using a sharp knife or a cookie cutter, cut the dough into 8 wedges or rounds, depending on your preference. Place the scones onto the prepared baking sheet, ensuring they’re close enough to touch but not overlapping. This encourages the scones to rise properly.
This may then be left on until it turns golden brown at about 15-20 minutes or simply until they look cooked and golden brown at the top. For a glistening golden finish, gently brush an egg wash of beaten egg, including one tablespoon of water over the tops of your scones. Though totally optional, this gives a lovely sheen. Sprinkle the top of your scone lightly with additional sugar for extra sweetness.
Let the scones cool for a few minutes before serving, either plain, or with a dollop of cream and jam. For the best texture, eat when still slightly warm.
Treat the dough lightly: The less the dough is handled, the flakier and lighter it will be. Overmixing is the path to tough scones. Mix the ingredients just until they come together—don't overmix the dough. It's okay if it's a little lumpy and rustic. This means don't work those butter lumps out of the dough, as they will melt in the oven and create flaky texture. Similarly, chunks of raspberry add bursts of flavor and texture, while a finer distribution can make the dough too wet.
Use cold butter: Cold butter is necessary to get the right scone texture. In its cold form, butter isn't fully incorporated into flour-this can create pockets of air that puff up in baking. Cut the butter in its final form into small chunks, but don't panic if they feel slightly warm to the touch when you mix them: you just want to prevent the butter from getting so warm that it softens all the way. If butter starts to soften, you might begin to see the formation of unwanted layers.
Don’t overmix the dough: While it’s tempting to ensure everything is thoroughly mixed, the scone dough doesn’t need to be smooth. Overmixing can activate the gluten in the flour, making the scones tough instead of light and crumbly. Just mix until everything is incorporated, and if the dough feels sticky, lightly flour your hands to handle it.
After you’ve enjoyed your freshly baked scones, it’s important to store them properly to maintain their freshness. Allow the scones to cool completely on a wire rack. Once cooled, store them in an airtight container with a piece of parchment paper or a slice of bread inside. This will help absorb any moisture, keeping your scones from becoming soggy. At room temperature, they’ll stay fresh for 2-3 days.