Heartbreak Raspberry Cream Scones
Makes about 9 scones
The secret to good scones is to handle the dough as little as possible and to use cold ingredients to achieve flaky layers; that’s about it! These are proper scones—ones that will heal any bad day, bad week, or like in this case: a broken heart. Have them during the holidays, during a break-up, in the dead of winter, in the middle of summer– they’re exceptional.
Cream Scone Dough
2 1/2 cups/300 g all-purpose flour
5 Tablespoons/65 g granulated sugar
1 Tablespoon baking powder
1/4 teaspoon fine-grain sea salt
6 Tablespoon/85 g cold unsalted butter, cut into 1/2-in/12-mm cubes
1 cup/240 ml heavy (whipping) cream
1 cold large egg
1/2 teaspoon pure vanilla extract
1 cup / 125g fresh raspberries
1 large egg
1/2 teaspoon granulated sugar
Pinch of fine-grain sea salt
Granulated or demerara sugar, for sprinkling
To make the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea.
In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.
Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking.
Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
Once the oven has preheated, use a knife to cut the dough into 9 squares and put them on the prepared baking sheet. Or use a 2-inch /5cm round cutter or the rim of a glass dipped in flour to punch out circles of dough. Be sure to cut them as closely to one another as possible; you should get 6 rounds, and when you pat the dough back together (it doesn’t need to be a square this time), you should be able to get 3 more rounds. Avoid rerolling the dough during this second stage, as this will result in tough scones.
To make the topping: In a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar (about 1/2 tsp per scone) and bake for 13 to 18 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking.
Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving.
Serve the same day with butter, jam, and a delicious warm beverage.
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