Heartbreak Raspberry Cream Scones

• Vegetarian

• Produce

  • 1 cup Raspberries, fresh

• Refrigerated

  • 2 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 Granulated or demerara sugar
  • 5 1/4 tbsp Granulated sugar
  • 1/4 tsp Sea salt, fine-grain
  • 1 Pinch Sea salt, fine-grain
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream

Found on sophisticatedgourmet.com

Ingredients

• 2 1/2 cups/300 g all-purpose flour
• 5 Tablespoons/65 g granulated sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon fine-grain sea salt
• 6 Tablespoon/85 g cold unsalted butter
• 1 cup/240 ml heavy (whipping) cream
• 1 cold large egg
• 1/2 teaspoon pure vanilla extract
• 1 cup / 125g fresh raspberries
• 1 large egg
• 1/2 teaspoon granulated sugar
• Pinch of fine-grain sea salt
• Granulated or demerara sugar

Directions

• To make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea. In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms. Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking. Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper. Once the oven has preheated, use a knife to cut the dough into 9 squares and put them on the prepared baking sheet. Or use a 2-inch /5cm round cutter or the rim of a glass dipped in flour to punch out circles of dough. Be sure to cut them as closely to one another as possible; you should get 6 rounds, and when you pat the dough back together (it doesn’t need to be a square this time), you should be able to get 3 more rounds. Avoid rerolling the dough during this second stage, as this will result in tough scones. To make the topping: In a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar (about 1/2 tsp per scone) and bake for 13 to 18 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking. Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving. Serve the same day with butter, jam, and a delicious warm beverage.