Flaky Raspberry Scones
Enjoy these delicious Flaky Raspberry Scones that combine the rich creaminess of crème fraîche with the refreshing tartness of raspberries, creating a perfect treat for breakfast or afternoon tea.
Ingredients
Wet Ingredients
- 120 g ½ cup crème fraîche or sour cream Crème fraîche is preferred for richer flavor.
- 1 large 1 large egg
- 1 large 1 large egg yolk
- 1 teaspoon 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons 2 to 4 tablespoons milk Adjust to reach desired icing consistency.
- 1 tablespoon 1 tablespoon unsalted butter (melted)
Dry Ingredients
- 320 g 2 ¼ cups all-purpose flour Use high-quality flour for best results.
- 50 g ¼ cup granulated sugar
- 1 tablespoon 1 tablespoon baking powder Ensure it is fresh for best rise.
- ½ teaspoon ½ teaspoon fine salt
- 180 g 1 ½ cups confectioners’ sugar For icing.
Additional Ingredients
- 170 g 12 tablespoons cold unsalted butter (cut into ½ inches pieces) Keep butter cold for flakiness.
- 2 tablespoons 2 tablespoons raspberry jam
- 50 g ½ cup raspberries Fresh or frozen, depending on availability.
- Heavy cream (for brushing)
- ½ teaspoon ½ teaspoon pure vanilla extract For icing.
- Pinch pinch Pinch salt For icing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.
- In a medium bowl, whisk together crème fraîche, egg, egg yolk, and vanilla extract. Set aside.
Mixing Dry Ingredients
- In a stand mixer, combine flour, sugar, baking powder, and salt. Add cold butter and mix on low speed until the mixture resembles small peas.
- Gently fold in the wet ingredients until just combined. Do not overmix.
Forming the Dough
- Transfer the dough to a lightly floured surface and knead gently 4 to 6 times, adding more flour if the mixture is sticky.
- Pat the dough into a square, roll it out to a 12 inches square, and fold it into thirds like a business letter.
- Fold into thirds again, making a square, and freeze for 10 minutes to firm up.
Preparing to Bake
- Roll out the chilled dough to a 12 inches square, spread raspberry jam on top, and sprinkle raspberries, pressing gently.
- Fold the dough, seam-side down, and roll into a 12 by 4 inches rectangle. Cut into four rectangles, then diagonally into triangles.
- Transfer the scones to the prepared sheet pan and freeze while the oven preheats.
- Brush the tops with heavy cream without letting it drip down the sides.
Baking
- Bake for 18 to 25 minutes, rotating halfway through, until golden brown on top.
Icing
- Combine melted butter, vanilla extract, salt, and confectioners’ sugar with milk until smooth. Adjust consistency as needed.
Notes
These scones can be made ahead and frozen unbaked for up to two weeks. For a gluten-free version, substitute with a gluten-free all-purpose blend. You can experiment with different jams or berries for unique flavors.