My wife is a raspberry hound. Yep. If it has raspberries, she is hopeless. Add some cream cheese and she is putty in my hands. This is a lighter scone which balances the tartness of the raspberry with cream cheese. An excellent Mothers Day treat.
Many scones are little rocks, and you could break a tooth on them. But a scone is just a sweet biscuit with things added. Add some fruit, sugar, cinnamon or cream cheese. So I make mine with a little boost of baking soda to puff it up some.
Rating:
Not an unexpected rating.
Notes: Raspberries would break apart in the mixing, so I froze them along with the cream cheese that I cut in small cubes. I do this with blueberries also but not apple.
Start about 2 hours before you want to cook. Wash and dry 1 to 1 1/2 cups of raspberries. Cut 4 oz of cream cheese into 1/4 to 1/2 inch cubes. Place in freezer.
Preheat oven to 375 convection. Mix dry ingredients: 2 cups AP flour, 1/4 cup sugar, 1/2 t salt, 2t baking powder, 1/4 t baking powder. Mix well with a fork.
Chop six tablespoons of butter into small cubes.
With a large fork, cut the butter into the dry mix until crumbly.
Mix the frozen cream cheese and raspberries.
Whisk together the wet components: 1 egg, 1/2 t vanilla, and 3/4 cup buttermilk.
Drizzle in the wet to the dry while stirring gently until all the dry in combined. Dough should be a bit sticky but hold shape well. Add a touch more flour if needed.
Roll onto a large cutting board. With wet hands, form into an 8-inch diameter disk about 1 inch thick. With a large knife, cut into wedge shape pieces.
Move to a parchment covered baking sheet. Whisk an egg with 1 t of water. Brush the scones with the egg wash.
Sprinkle the top with a little sugar.
Bake until golden brown. About 25 minutes.
| Servings | Prep Time |
| 8 scones | 15 minutes |
| Cook Time |
| 25 minutes |
|
|
| This is a lighter scone which balances the tartness of the raspberry with cream cheese. An excellent Mothers Day treat.
|
- 1 cup raspberries frozen
- 4 oz cream cheese cut into cubes - frozen
- 2 cups AP flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 6 tablespoons butter chopped
- 3/4 cup buttermilk
- 1 egg
- 1/2 teaspoon vanilla
- 1 egg
- 1 teaspoon water
- sugar
- Start about 2 hours before you want to cook. Wash and dry 1 to 1 1/2 cups of raspberries. Cut 4 oz of cream cheese into 1/4 to 1/2 inch cubes. Place in freezer.
- Preheat oven to 375 convection. Mix dry ingredients: 2 cups AP flour, 1/4 cup sugar, 1/2 t salt, 2t baking powder, 1/4 t baking powder. Mix well with a fork.
- Chop six tablespoons of butter into small cubes. With a large fork, cut the butter into the dry mix until crumbly. Mix the frozen cream cheese and raspberries.
- Whisk together the wet components: 1 egg, 1/2 t vanilla, and 3/4 cup buttermilk.
- Drizzle in the wet to the dry while stirring gently until all the dry in combined. Dough should be a bit sticky but hold shape well. Add a touch more flour if needed.
- Roll onto a large cutting board. With wet hands, form into an 8-inch diameter disk about 1 inch thick. With a large knife, cut into wedge shape pieces.
- Move to a parchment covered baking sheet. Whisk an egg with 1 t of water. Brush the scones with the egg wash. Sprinkle the top with a little sugar.
- Bake until golden brown. About 25 minutes.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 7, 2016
Louisa Ellingham
Love everything about these scones!