Scones! Raspberry Scones!! I was going to make them for so long. And my first attempt in August wasn’t very successful – the scones weren’t scones but flat squares (I’ll share the recipe of these squares though as they were very good too). When you mix a fair bit of berries into a dough they release juice and the dough becomes thin. It was quite obvious, only I did it anyway mixing in not a handful but 2 cups of raspberries..And learned from it:)))
This recipe of Scones makes them a bit crispy around the edges and soft inside. Plus raspberries and lemon add amazing flavour and juiciness:)
Scones will keep in a cookie container for up to 2-3 days, but they are best eaten the day they are made!
Happy baking! ♥
Makes 8 scones
Takes 45 mins + cooling (prep – 20 mins, baking – 25 mins)
100 g cold butter
1/3 cup cold milk
1 free-range egg
1/2 cup sugar
2 cups plain wheat flour + 2-3 tbsp extra
1/3 tsp salt
1/2 tsp baking soda
zest from 1 1/2 medium-sized lemons (or 1 large)
juice from 1/2 lemon
1 cup fresh raspberries (defrosted, drained and mixed with 1 tbsp flour if using frozen)
juice from 1/2 lemon
1/2 to 1 cup powdered sugar
Preheat the oven to 190°C/375°F. Line the baking tray with parchment paper.
In a mixing bowl, combine the sugar, lemon zest and juice. Mix with a fork until the sugar is moistened and fragrant. Add in the sifted flour, baking soda and salt and mix until combined. Cube the butter and using a fork or your fingertips work in the butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg and milk until smooth.
Stir the liquid into the flour mixture until a dough starts to form. The dough will be quite sticky. Leave it sticky not mixing too much, otherwise it may turn stiff.
Divide the dough into two equal parts. Flour the parchment paper of the baking tray. Place one half of the dough onto the floured baking tray and pat into a circle about 1 cm/0,4 inch thick. Sprinkle a bit of flour over. Spread the raspberries evenly across the dough and sprinkle with a bit of flour again. On a lightly floured surface, pat the remaining dough into an approximately same-sized circle and cover the raspberries. Pinch bottom and top dough layers together. Cut into triangles, I’ve got 8. Bake for 10 minutes, then recut them with a knife and place about 5 cm/2 inches apart for more spreading. Bake for another 10-15 minutes until fragrant and golden. Allow to cool and meanwhile prepare the icing.
In a small bowl, combine the juice from 1/2 lemon and 1/2 cup of powdered (icing) sugar. Add 1 teaspoon of sugar at a time until obtaining the desired consistency.
Once the scones have cooled, drizzle with the icing. Top with raspberries/any other berries or slivered almonds, if desirable. Serve and enjoy!