Raspberry Scone Recipe

You know those mornings where you’re craving a sweet, homemade and right-out-of-the-oven treat for breakfast, but only have a small amount of time to actually whip something up? These raspberry rosemary scones fit the bill in each category and certainly do not disappoint!


By marrying tangy raspberry preserves with fresh rosemary, you’ll create the perfect flavor combination to start your day out on a sweet note. Alternatively, enjoy them as the afternoon snack or pile them into a basket and use them as a hostess gift for a friend who invited you over for a dinner party.

 

 

Ingredients
  • For the scones:
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • teaspoons baking powder
  • 1 1/2 tablespoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into 1/2 inch pieces
  • 1 cup heavy cream
  • 1/2 cup raspberry preserves
  •  
  • For the glaze:
  • 1/4 cup fresh lemon juice
  • 2 cups powdered sugar
Directions

To make the scone, preheat oven to 375 degrees F (oven rack resting in the middle of the oven). Line a baking sheet with parchment paper or silpat. Set aside.

Stir together flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add butter until it forms consistency of coarse crumbs. Then, using a pastry blender, work the butter into the flour. Gradually stir in cream until the mixture forms a dough.

Lightly flour counter or work surface and roll dough into a 1/2-inch thick, 9 or 10-inch circle.

Using any 3-inch wide cookie cutter (in any shape of your choosing) cut dough into shapes and put on the prepared baking sheet.

Gently knead together leftover dough and roll out to 1/2-inch thick. Repeat step 4.

Using a small measuring spoon, make a small indentation in the center of each scone and add 1/2 teaspoon of preserves.

Bake scones for 17-21 minutes until the edges are golden brown. Transfer to a wire rack; let cool for 30 minutes.

To make the glaze, mix lemon juice and powdered sugar until smooth. (If needed, thin glaze out using 1 tablespoon of water.) Drizzle glaze over scones using whisk or spoon.

Makes: 14 scones

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