Yikes, this school year is over in three days! I can’t believe how fast this school year went. I don’t even think I blinked and it’s come and gone. My second oldest son graduates in two days and my fourth son turned 13 two days ago. Boy am I’m feeling older and older every day. I’m just trying to figure out how they grew up so fast. Makes me really sad.
I have a confession to make. I have never made scones.
At least not the baked kind anyway, so I decided it was about time to give them a try.
Um, kind of kicking myself for waiting so long to make them. I loved them. My boys and husband loved them. My taste-tester friend Heather loved them. These scones were light, flaky and tender with just a hint of lemon. They were perfect. Keeping the butter frozen is one of the tricks to keeping these scones light.
These would be so perfect for a summer brunch. Don’t let the long directions scare you away. I promise these are really, really simple to make and so incredibly delicious!
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Raspberry Scones
- Total Time: 25 minutes
Description
A tender, light scone studded with fresh, sweet raspberries and topped with a lemon glaze. Perfect for a summer brunch.
Ingredients
- 2 sticks butter (, frozen)
- 1 1/2 cups fresh raspberries
- 1/2 cup half-n-half
- 1/2 cup sour cream
- 1 tsp. vanilla
- 2 cups flour (, plus extra for the work surface)
- 1/2 cup sugar (, plus 1 Tbsp. for sprinkling)
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tsp. lemon zest
Glaze:
- 2 Tbsp. melted butter
- 1 tsp. fresh lemon juice
- 1 cup powdered sugar
- 2 –3 Tbsp. half-n-half
Instructions
- Preheat oven to 425 degrees.
- Score and remove HALF of the wrapper from each stick of frozen butter. Holding the wrapped end, grate the unwrapped ends on the large holes of a box grater (you should grate a total of 8 tablespoons). Place the grated butter in the freezer until needed. Melt 2 tablespoons of the remaining ungrated butter and set aside. Save the remaining butter for another use.
- Whisk the milk, sour cream and vanilla in small bowl; refrigerate until needed. Whisk the flour, 1/2 cup of the sugar, the baking powder, salt, baking soda and lemon zest together in a medium bowl. Add the frozen butter to the flour mixture and toss with your fingers until the butter is thoroughly coated.
- Add the milk mixture to the flour mixture; fold with a rubber spatula until just combined. Transfer the dough to a liberally floured work surface. Dust the top of the dough with flour and with floured hands, knead the dough six to eight times, just until it holds together in a ragged ball, adding flour as needed to prevent sticking.
- Roll the dough into a 12-inch square. Fold the dough into thirds, like a business letter, using a bench scraper or metal spatula to release the dough if it sticks to the work surface. Lift the short ends of the dough and fold into thirds again to form an approximate 4-inch square. Transfer the dough to a plate and chill in the freezer for 5 minutes. (*See illustration below)
- Transfer the dough to a floured work surface and roll into a 12-inch square again. Sprinkle the raspberries evenly over the top and then gently press them down into the dough with your hands. Roll the dough, pressing to form a tight log. Lay the log seam side down and press it into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form two triangles and transfer to a parchment lined baking sheet.
- Brush the tops of the scones with the melted butter and sprinkle with the remaining 1 tablespoon sugar. Bake 20-25 mins or until the tops and bottoms are golden brown. Allow to cool slightly and then drizzle with the glaze
To make the glaze
- Combine all the ingredients and mix until smooth. Drizzle on top of warm scones.
Notes
If you don’t have fresh berries, you can use an equal amount of frozen berries, unthawed. You can also replace the raspberries with and equal amount of blueberries, blackberries or strawberries.
- Cook Time: 25 minutes
- Category: Breads
and use the fresh variety.
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Recipe Source: Adapted from America’s Test Kitchen Complete Cookbook
Wow what a great breakfast treat! Thanks for linking up with What’s Cookin’ Wednesday!