These Raspberry-Mint Scones go well with traditional teatime condiments such as lemon curd and clotted cream.
Yield: 14 scones • Preparation: 20 minutes • Bake: 20 minutes
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold salted butter, cut into pieces
- ¾ cup freeze-dried raspberries, such as Just Raspberries
- 2 tablespoons finely chopped fresh mint
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raspberries and mint, stirring to blend. Set aside.
- In a liquid-measuring cup, combine ¾ cup cream and vanilla extract, stirring to blend. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch scalloped-edge round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
From TeaTime March/April 2015
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