Raspberry Scones

These tender, buttery raspberry scones are bursting with the taste of sweet raspberries and can be ready in just under 30 minutes!
Recipe: sugarspunrun.c...
Ingredients
3 cups all-purpose flour (375g)
6 Tablespoons granulated sugar (75g)
1 Tablespoon baking powder
½ teaspoon salt
12 Tablespoons cold unsalted butter (170g)
¾ cup cold heavy cream, plus additional for brushing over scones (175ml + additional)
¼ teaspoon vanilla extract
½ heaping cup frozen raspberries (do not thaw)
Coarse sugar for sprinkling, optional
Instructions
Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.
Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8x5” (20x12cm).
Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).
Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.
Transfer to oven and bake for 17-18 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!
Notes:
Butter
The colder your butter the better, and the lighter more tender, and flakier your scones will be! I like to place mine in the freezer 15-30 minutes before I begin.
Food Processor
If you do not have a food processor you can either grate the butter into the flour mixture or cut it in with a pastry cutter instead. After combining it with the flour, stir in the heavy cream and vanilla extract. The dough will seem dry, but it should ultimately come together but requires a bit more manual work (and you do run the risk of over-handling the dough and making it too warm).
Storing
Scones are best enjoyed fresh and warm! If you have any leftovers they will keep for 24-48 hours in an airtight container at room temperature. Leftover raspberry scones may also be frozen for several months.

[@eldridgesmart5516]

Thanks for another AMAZING, Delicious Scone recipe.

[@anabestie]

Wow these look delicious!

[@SugarSpunRun]

Thank you 😋

[@lebonheursavoureux8757]

I tried your recipe it was super yummy thank you😍😍

[@SugarSpunRun]

You're welcome! I'm glad you enjoyed them! :)

[@lebonheursavoureux8757]

Thank you🙂🙏

[@maeveobyrne3615]

Very nice