Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 cup fresh raspberries
- 1 egg, for egg wash
- Clotted cream, for serving
- Raspberry jam, for serving
Instructions
- Gather all ingredients in a large mixing bowl.
- Mix the flour, sugar, baking powder, and salt together.
- Add cold butter and blend until mixture resembles coarse crumbs.
- Gradually mix in heavy cream until just combined; gently fold in raspberries.
- Shape the dough into a disk about 1 inch thick and cut into wedges.
- Place the scones on a baking sheet, brush with beaten egg.
- Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until golden brown.
- Allow to cool slightly before serving with clotted cream and raspberry jam.
Notes
- Store scones in an airtight container at room temperature for up to two days.
- For longer storage, freeze wrapped scones in plastic and then in a freezer bag for up to three months.
- Reheat frozen scones in the oven before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg