These sweet raspberry and cream scones taste like they came straight from the bakery. They’re tender and soft in the middle like a biscuit and slightly crispy around the edges perfect for brunch or an afternoon snack.
Ingredients
For the Scones
- 1 cup fresh raspberries
- ¾ cup plus 1 tablespoon half-and-half, cold
- 1 teaspoon vanilla extract
- 1 large egg yolk, whisked
- 2 cups all-purpose flour, plus more for dusting
- 6 tablespoons granulated sugar
- 5 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup (1 stick) unsalted butter, cut into ¼-inch pieces and kept cold
For the Glaze
- 1 tablespoon unsalted butter
- 1 cup powdered sugar
- 1 to 2 tablespoons half-and-half
How to Make It
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Make the Scones
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the raspberries in the freezer until ready to use. You don’t want them completely frozen, just slightly chilled.
- In a small bowl, whisk together the half-and-half, vanilla, and egg yolk. Set aside.
- In a large bowl or food processor, whisk or pulse together the flour, 5 tablespoons of the sugar, the baking powder, and the salt. Using a pastry cutter or the food processor, cut in or pulse the butter until the mixture resembles coarse crumbs. While stirring, slowly add the milk mixture and stir just until combined. Don’t try to get the dough completely smooth; you want to avoid overworking it. Gently fold in the raspberries and refrigerate the dough for 5 to 10 minutes.
- Dust the counter or baking mat with flour and then place the dough on the mat. The dough will be sticky, so lightly flour your hands and pat the dough into a 10-inch circle about 1 inch thick. Sprinkle the top with the remaining 1 tablespoon granulated sugar.
- With a very sharp knife, cut the circle into 6 wedges, then cut those wedges in half so you have 12 triangles. Place them at least 1 inch apart on the prepared pan. Bake for 13 to 15 minutes, or until the edges are golden brown. Transfer to a wire rack to cool. Make the Glaze
- Put the butter in a small microwave-safe bowl and melt in the microwave. Slowly stir in the powdered sugar and half-and-half. The glaze should be thick but pourable. Add another tablespoon of half-and-half if needed to reach the desired consistency. Drizzle the glaze over the top of the cooled scones.
- These scones are best eaten the day they are made or the following day.