Best Raspberry Cream Scones Recipes

Raspberry Cream Cheese Scones image

Provided by Six Sisters Stuff

Number Of Ingredients 13

Scones
6 Tablespoons cold, Unsalted Butter
2 cups Flour
2 teaspoons Baking Powder
3 Tablespoons Sugar
1/2 teaspoon Salt
1 cup Heavy Cream + 1 Tablespoon
6 oz frozen or fresh raspberries
Cream Cheese Glaze:
4 oz Cream Cheese, softened
1/2 cup Powdered Sugar
1 teaspoon Vanilla Extract
4 Tablespoons Milk

Steps:

Preheat oven to 400 degrees.
Line cookie sheet with parchment paper and set aside.
In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
Gently fold in raspberries, they will get a little smashed but that is okay!
Over lightly floured surface, knead dough a few times until you can form a ball.
Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
Lay triangles of dough flat on cookie sheet.
Brush the top of each scone with remaining Heavy Cream.
Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
Drizzle Cream Cheese Glaze over scones and serve warm.

Raspberry Cream Scones Recipe image

Provided by jnkhockey

Number Of Ingredients 13

Topping:
1/2 cup granulated sugar
2 teaspoons lemon zest
3 1/4 cups all-purpose flour , divided
2 1/4 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons salt
1/2 cup cold unsalted butter
1 1/4 cup 35% cream
1 egg
1 1/2 cup frozen raspberries
2 tablespoons 35% cream
1 1/2 teaspoon granulated sugar

Steps:

Preheat oven to 425°F. Line baking sheet with parchment paper. In large bowl, rub sugar with lemon zest (if using) until fragrant. Whisk in 3¼ cups of the flour, the baking powder, baking soda and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine. In small bowl, whisk together cream and egg. Make well in centre of flour mixture; using fork, stir in cream mixture just until ragged dough forms. In bowl, toss together raspberries and remaining 2 tsp flour. Add to flour mixture; toss to coat. Turn out onto lightly floured surface. Divide in half; quickly pat and lightly knead each into 5-inch round. Using pastry scraper or chef's knife, cut each into 6 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes. Topping Brush with cream; sprinkle with sugar. Bake until deep golden brown, about 20 minutes. Transfer to rack.