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.
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.
July 7, 2016