Sweet and flaky raspberry scones recipe with the best tips to give you the ultimate scone experience.
Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside
Mix the dry ingredients: In a large bowl whisk together 2 cups flour, 1/3 cupsugar, 2 tsp baking powder, 1/2 cup chocolate chips and 1/2 tsp salt. Next, grate 4 oz of frozen butter right into the flour. Zest 1 lemon and add it to the mixture as well. Toss together to coat the butter in flour well.
Add the wet ingredients and mix: Make a well in the dry mixture and add 1 egg, 1/2 cup cream & 1 Tbsp vanilla extract. Whisk the ingredients together inside the well. Then using a spatula fold and press everything together until a coarse crumbs form.
Bring the dough together: Remove the dough to a working surface, press the dough together with hands and fold it until it comes into a dough ball. Handle the dough as little as possible. The dough will look slightly shaggy, that is ok. Do not overwork or the scones will be tough.
Roll and Shape: Scrape clean your working surface with a bench scraper. Flour it well and lightly roll the dough into a rectangle. Spread the raspberries evenly over the surface and gently press them in. Roll the dough with the raspberries into a 3 inch wide roulade, pressing gently to remove air pockets, but not to crush raspberries. Then, pat down the top to make a rectangle log. Cut into 4 equal pieces, then cut each piece diagonally into 2 giving you 8 triangles.
Prepare for baking: Transfer the scones onto a parchment lined 12"x18" baking sheet. Brush with melted butter and sprinkle with coarse sugar. Keep the sugar from falling aorund the scones or it will burn as the scones bake. Freeze for about 20 minutes to help the scones keep their shape while baking.
Bake for about 25 minutes, or until slightly golden. If baking without freezing prior, reduce the bake time to about 20 minutes or until the outside is lightly golden.
Remove from the oven and allow to cool.
To a medium sized bowl add 1/2 cup powdered sugar, 1 tbsp lemon juice and about 4 raspberries. Crush the raspberries and stir everything into a smooth glaze. Drizzle the glaze over the scones with a fork.
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