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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (98g) Recipe makes 8 servings |
||
| Calories 302 | ||
| Calories from Fat 149 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 213mg | 8% | |
| Potassium 96mg | 2% | |
| Total Carbohydrate 33.0g | 10% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 7.2g | ||
| Protein 5.5g | 11% | |
Mimi's Raspberry Scones
By: Mimi in Maine
Mar 10, 2007
This is a basic cream scone dough that you can use to make any kind of scone. It is delicious.
SERVES 8
Ingredients
SCONES
- 2 cups flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 6 tablespoons chilled butter (cut into pieces)
- 1 large egg (lightly beaten)
- 1 teaspoon vanilla
- 1/2 cup cream, plus
- 2 tablespoons cream
BERRIES
- 1 cup raspberries
EGG WASH FOR TOPS
- 1 large egg (slightly beaten)
- 1 tablespoon cream
Directions
1
In a large bowl whisk together the flour, sugar, baking powder, and salt.2
With a pastry blended cut the butter in to look like coarse crumbs.3
Gently fold the berries into the flour mixture.4
In a small bowl combine the cream, beaten egg, and vanilla; mix well.5
Add this to the flour mixture and stir till just combined; do not overmix.6
Knead dough gently on a lightly floured board being careful of the berries.7
Roll or pat into a circle that is about 7" round and about 1 1/2" thick.8
Cut the circle in half and each half into four pie-shaped wedges.9
Place on a baking sheet; brush the tops with egg wash.10
Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.11
Best eaten the day they are made.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Scones
- Preparation > Time to Make > < 60 mins
- Occasion > Holiday/Event
- Occasion > Brunch
Featured Reviews for This Recipe
From: Chef #983863
On Sep 2, 2009
I was drooling when I took these out of the oven and couldnt wait to dig in. Smothered with butter, these are really yummy and made us a great change for breakfast!
From: Recipe Maven
On Aug 1, 2009
Full of berries and simply delicious! Breakfast is fast becoming more enjoyable with these scones!
From: CulinaryGourmetQueen
On Jun 25, 2009
Your right Mimi, they ARE delicious! I made them the first time with raspberries, but have since made them with blueberries and blackberries too. My whole family looks forward to me making them, and I love them too! Thank you for another great breakfast recipe for my family and I!
From: Marz
On Feb 10, 2008
Wow, these were FABULOUS! I was a bit doubtful when I made these because the doough was super crumbly...fear not! Just how it is! I used frozen raspberries for these, and I actually made them in my scone pan. The only thing I did not do, (I only had one egg...eeek!) was to omit the egg wash on the scones prior to baking. I simply sprinkled sugar on the tops before baking. The scones are packed with rasperries and the tops were nice and crunchy! Sweetness level, was just right ans I do highly reccomend the sprinkling of the sugar on the tops. Great for a Sunday breakfast right out of the oven! Thank you, Mimi in Maine for this outstanding recipe. I will repeat this again!
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