Experienced scone-makers tend to shy away from using fresh raspberries, as they know how difficult it can be to work with that tasty fruit, which can so easily discolor the baked goods. This recipe, however, proves it can be done successfully. The key is to use firm raspberries and to break them into pieces gently before incorporating them into the dough.
- 2¾ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 8 tablespoons cold unsalted butter, cubed
- 1 cup whole milk
- 1 tablespoon fresh orange zest
- ½ teaspoon vanilla extract
- ⅓ cup fresh firm raspberries, gently broken into large pieces
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
- In a medium bowl, whisk together milk, orange zest, and vanilla extract. Add to flour mixture, stirring gently until incorporated. Add raspberries, stirring very gently until incorporated. Working very gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 6 to 7 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut 10 scones from dough, rerolling scraps no more than once. Place scones 2 inches apart on prepared baking sheet.
- Bake until edges of scones are lightly golden, 16 to 18 minutes. Let cool on baking sheet for 5 minutes. Transfer scones to wire racks. Let cool completely.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!