Raspberry Scones

Alright, listen up, everyone! Chef's hat on, it's time to make some serious Raspberry Scones. Forget those dry, crumbly bricks you get in the supermarket. These are buttery, fluffy, bursting with fresh raspberry flavor, and begging for a dollop of clotted cream and a good cup of tea.

Chef's Raspberry Scones: A Culinary Delight

Yields: Approximately 8-10 scones Prep Time: 20 minutes Cook Time: 18-22 minutes

Ingredients:

• Dry Ingredients:
  • 2 1/2 cups (315g) all-purpose flour, plus extra for dusting
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
• Wet Ingredients:
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into small cubes
  • 1/2 cup (120ml) heavy cream, very cold
  • 1/4 cup (60ml) buttermilk, very cold (if you don't have buttermilk, use regular milk with 1 tsp lemon juice or vinegar added and let it sit for 5 minutes)
  • 1 tsp vanilla extract
• Raspberry Filling:
  • 1 cup (125g) fresh raspberries, gently rinsed and patted dry
• Egg Wash (Optional):
  • 1 large egg, beaten with 1 tbsp milk or water
• Optional Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Equipment:

• Large mixing bowl
• Pastry blender or your fingertips
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Wire rack

Instructions:

1. Prepare the Dry Ingredients:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Ensure it's evenly distributed for a consistent rise.

2. Cut in the Butter:

• Add the cold, cubed butter to the dry ingredients. Using a pastry blender (the preferred method!) or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The butter should still be visible in small pieces; don't overmix. This is critical for creating those flaky layers.

3. Incorporate the Wet Ingredients:

• In a separate bowl, whisk together the heavy cream, buttermilk, and vanilla extract.
• Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir with a fork or spatula until just combined. Don't overmix! A shaggy dough is what you're aiming for.

4. Add the Raspberries:

• Gently fold in the fresh raspberries. Be careful not to crush them; you want them to stay relatively intact. Distribute them evenly throughout the dough.

5. Shape the Scones:

• Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat it into a circle about 1 inch thick.
• Using a sharp knife or a biscuit cutter (about 2-3 inches in diameter), cut out the scones. You can re-roll the scraps once, but the scones from the second roll will be a little tougher.
• Place the scones onto a baking sheet lined with parchment paper or a silicone baking mat, leaving about 1 inch of space between each scone.

6. Egg Wash (Optional):

• For a golden, glossy crust, brush the tops of the scones with the beaten egg wash.

7. Bake:

• Preheat your oven to 400°F (200°C).
• Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

8. Cool and Glaze (Optional):

• Transfer the scones to a wire rack to cool slightly.
• While the scones are cooling, prepare the glaze (if using) by whisking together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if needed to achieve your desired consistency.
• Drizzle the glaze over the warm scones.

Chef's Notes:

• Cold is Key: The secret to fluffy scones is cold butter and cold liquid. Use very cold ingredients to ensure the butter remains in small pieces, creating steam during baking and resulting in a lighter texture.
• Don't Overmix: Overmixing develops the gluten in the flour, leading to tough scones. Mix until just combined.
• Freezing: You can freeze unbaked scones. Place the cut-out scones on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
• Variations: Experiment with different berries or add a touch of lemon zest for extra flavor.
• Serving: Serve warm with clotted cream (if you can get your hands on some!), jam, and a cup of tea or coffee.

Enjoy! These Raspberry Scones are sure to impress. Now, go forth and bake!