Raspberry Cream Cheese Scones

By zircon50

Ingredients

• Yields 8 scones
• 2 cups (250 grams) all-purpose flour
• 4 tablespoons (56 grams) granulated sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) butter, cut into small pieces
• 6 ounces (170 grams) raspberries (fresh or frozen)
• 4 ounces (115 grams) cold cream cheese, cut into small cubes
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) heavy cream

Preparation

Step 1

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with pastry blender (or your hands) until mixture resembles coarse sand. Gently fold in raspberries and cream cheese cubes. Set aside.

In a small bowl, beat together egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. The dough will be somewhat sticky.

Turn out dough on a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges (the dough may be slightly unmanageable, but not adding additional flour results in tender scones). Transfer scones to a baking sheet and sprinkle the tops of the scones with a granulated sugar. Bake for 25-30 minutes, or until lightly browned.

Serve warm or at room temperature, with a dollop of whipped cream and fresh berries.