Raspberry Cream Scones
Serves 8
15 mins prep
30 mins cook
45 mins total
Raspberry and cream scones topped with a raspberry vanilla bean glaze.
2 servings
Raspberry cream scones
Raspberry vanilla bean glaze
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Make the scones
Preheat the oven to 375°F.
Combine granulated sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add frozen raspberries and toss to coat.
Make a well in the center and add the egg and the heavy cream. Mix just until combined.
Dump dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 segments.
Place on parchment lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired.
Bake for 25-30 minutes. Transfer to a cooling rack.
Make the glaze
Combine warmed cream with raspberries. Mash the berries to release the juice. Strain through a fine mesh sieve.
Combine powdered sugar, the warmed cream raspberry mixture, melted butter and vanilla bean paste. Whisk until combined. Spoon glaze over cooled scones and top with freeze-dried raspberry bits.
