Breakfast is Served

Raspberry Scones

I love scones.  I actually like all things British Afternoon Tea.  So much so that I want to have a tea party for my bridal shower, complete with fun hats.

I’ve tried a few different recipes and haven’t had much luck until this one.  I’ve made this recipe for Cream Scones twice now in the past few weeks!  The first time I used fresh raspberries and the second time I used fresh blueberries.

From Everyday Food


3/4 cup plus 1 TBL heavy cream

1 egg

2 tsp vanilla extract

2 cups all purpose flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp salt

6 tablespoons cold butter cut into small pieces

1 cup fresh fruit or 2/3 cup dried fruit


Prehear the oven 400 degrees

Combine egg, 3/4 cup of cream and vanilla in a small bowl

In a large bowl, mix flour, sugar, baking powder and salt together

Using pastry blender, cut butter into the flour mixture until it is course meal with a few pea sized pieces of butter remaining

Mix in fruit

With a fork stir in the egg, cream and vanilla mixture until just combined

Put the dough on a lightly floured surface and shape into a 6 inch circle.

Cut into 6 wedges and brush with the remaining 1 TBL cream

Bake for 16-18 minutes on a greased sheet or parchment paper rotating the pan halfway through



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