Oh my!! These are yummy. My bestie told me about her visit to the B Patisserie in San Francisco and described a fruit scone she had. In her words “creamy, fruity, crispy on the outside, soft on the inside”. I haven’t made or had a scone in years but now I wanted one. I had never grated butter but it made the butter evenly sized and it mixed well into the dry ingredients. They can be glazed with a thin butter cream but I don’t feel they need the extra sugar.
These scones can be made to be savory and the sugar can be reduced to 1/4 cup. Don’t remove the sugar entirely.
I made mine with raspberries but other berries can be used.
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Raspberry Cream Scones
2 1/2 cups flour
1/2 cup white sugar
1/2 tsp kosher salt
1 1/2 tbsp baking soda (seems like a lot but go with it)
1/2 cup butter, (1 stick) frozen
1 egg
2 tsp vanilla
1/3 cup unwhipped whipping cream
1/3 cup sour cream
a little cream and sanding sugar (use regular sugar if you don’t have the big crystal sanding sugar) for brushing on the tops before baking
Mix together dry ingredients in a bowl.
Mix together the wet ingredients in another smaller bowl.
Grate the butter into the dry ingredients or you can use a pastry cutter. I mixed the butter in to the flour after grating half of it and then grated the remaining butter.
Mix the butter into the flour mixture gently to coat all the grated butter. I add my fresh raspberries at this step.
Add the wet ingredients into the dry ingredients.
Mix together gently to form the mix into a shaggy dough.
Coat your hands with flour and gently ix the mixture. lift and fold the mixture as you gently mix it to form the hint of layers. If the dough is dry, a bit of ice cold water will bring it together. It is always a little shaggy. The dough does not want to be smooth.
Sprinkle some flour on the counter or board and turn out the dough and shape the dough into a 6-8 inch circle. The smaller circle will result in thicker scones.
Cut the circle in half and then cut each half into 3 scones, making it a total of 6 scones. The scones now need to be frozen for 30 minutes. Place them on a lightly floured pan and place in the freezer. Once frozen, hey can be wrapped and stored at this point for baking later.
Preheat oven to 400˚F while the scones are freezing.
Place the frozen scones on a silicone sheet or parchment paper, brush the tops with cream and sprinkle with sanding sugar or regular sugar.
Pop into the hot oven and bake for 10 minutes. Then without opening the oven, turn the oven temp down to 375˚F for 8-15 more minutes, depending on their thickness. Watch the scones for this last step as you don’t want to over bake them. The tops should be golden brown.
Remove then from the sheet after cooling them for 10 minutes. Transfer to a wire rack for them to cool completely.
At this time, they can be glazed (1 1/2 cups icing sugar, 1/2 tsp vanilla, 1/4 tsp kosher salt, 1 tbsp milk). Leave the glaze to dry and harden.
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