INGREDIENTS:
Sweet Cream Scones
- 5 cups all-purpose flour
- ½ cup sugar
- 2 Tbsp. baking powder
- ½ tsp. kosher salt
- 14 Tbsp. chilled unsalted butter, cut into ½-inch cubes
- 2½ cups chilled heavy cream
- 1 large egg, lightly beaten
Raspberry Sauce
- 2 cups raspberries
- ¼ cup brown sugar
- Juice from ½ lemon
INSTRUCTIONS:
In a large bowl, whisk the flour with the sugar, baking powder and salt.Add the butter and, using your fingers, rub it into the flour until it forms pea-size crumbles.Pour in the cream and stir until dough just comes together.Scrape the dough onto a lightly floured work surface and using your hands, form it into a flat block and let rest for 5 minutes.Fold the dough in half, press into a flat block once again and let rest for another 5 minutes.Using a rolling pin, flatten the dough block until it's 1-inch thick.Using a 1⅞-inch-round cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets, spaced 2 inches apart.Place the baking sheets in the freezer and freeze the scones for 20 minutes.Heat the oven to 400 F.Remove scones form the freezer and, using a pastry brush, lightly brush the top of each scone with some of the beaten egg.Bake the scones, rotating halfway through, until risen and golden brown, about 20 minutes.Transfer the baking sheets to a rack and let the scones cool.For the sauce combine raspberries, sugar and lemon juice in a medium saucepan.Over medium heat, cook down the berries for about 5 minutes until sauce is formed.Remove from heat and bring to room temperature.Spoon over scones when serving.
Store sauce in the refrigerator.
(Source: https://www.ciaochowbambina.com/sweet-cream-scones-with-homemade-raspberry-sauce/)
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