Mimi's Raspberry Scones

By zircon50

This is a basic cream scone dough that you can use to make any kind of scone. It is delicious.

Ingredients

• 2 cups flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 tablespoon lemon or orange zest
• 6 tablespoons chilled butter (cut into pieces)
• 1 large egg (lightly beaten)
• 1 teaspoon vanilla
• 1/2 cup cream, plus 2 tablespoons cream
• 1 cup raspberries (do not thaw, if using frozen)
• EGG WASH FOR TOP
• 1 large egg (slightly beaten)
• 1 tablespoon cream

Preparation

Step 1

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. Very gently fold the berries into the flour mixture.

4. In a small bowl combine the cream, beaten egg, lemon or orange zest 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. Dough will be wet.

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. Optional: make a little glaze and drizzle over scones after they came out of the oven with 1/2 c. of confectioners sugar and a little juice from the orange or lemon.

11. Best eaten the day they are made.

Makes 8 scones