Raspberry Cream Scones

• toplam süre: 35 minutes

Malzemeler

2 cups all-purpose flour 260 grams

1/2 cup granulated sugar 100 grams

1 tablespoon baking powder

1 teaspoon kosher salt

1 cup heavy cream

1 tablespoon vanilla extract

1 cup raspberries, plus extra for placing on top of the dough before baking 110 grams

1 large egg

pinch of kosher salt

2 tablespoons heavy cream

1/3 cup confectioner’s sugar 38 grams

5 raspberries

Yöntemler

Preheat the oven to 375 F. Line a standard baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.

In a separate glass measuring cup, combine the cream and vanilla. Pour the liquid ingredients over the flour mixture and stir with a flexible spatula until a shaggy dough forms. Gently fold in the raspberries.

Dump the dough onto a lightly floured work surface and roughly shape the dough into a 7-inch round, using your hands to press any crumbly bits back into the dough. Decorate the top with a few raspberries. Using a bench scraper or sharp knife, slice the dough round into 8 wedges and evenly arrange on the prepared baking sheet.

In a small bowl, whisk together the egg and salt. Using a pastry brush, brush the egg wash over the scones.

Bake for about 25 minutes, rotating at the halfway point, until the scones are nicely browned. Let the scones cool on the baking sheet for about 10 minutes.

Meanwhile, make the glaze: in a small bowl, combine the cream and sugar. Press the raspberries with your fingers though a fine wire mesh sieve set over a bowl, so that the juice is caught in the bowl. Stir to combine Using a whisk or fork, decoratively drizzle the glaze over the scones.