Malin Elmlid loves these light, cakey scones so much that she calls them "Raspberry scones that wake me up in a second." She made them to spread with all of the jam she receives in barter, but they're equally delicious on their own or spread with clotted cream.
More Breakfast Pastry Recipes
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar, plus more for sprinkling
1 stick cold unsalted butter, cubed
1 cup fresh raspberries
1 tablespoon raspberry jam
1/2 cup plus 1 tablespoon whole milk
1 large egg
Heavy cream, for brushing
How to Make It
In a large bowl, whisk the 2 cups of flour with the baking powder, salt and the 1/4 cup of sugar. Using a pastry blender or two knives, cut in the butter until it resembles small peas. Add the raspberries and toss. In a small bowl, whisk the jam into the milk until dissolved; whisk in the egg. Add the wet ingredients to the dry ingredients all at once and stir until the dough is evenly moistened and the raspberries are slightly smashed.
Turn the dough out onto a lightly floured work surface. Sprinkle the dough with a little more flour and pat into a 1-inch-thick disk. Using a 3-inch round biscuit cutter, stamp out as many scones as you can. Gently gather the scraps, press them together and cut more scones. Transfer the scones to a baking sheet and refrigerate for 30 minutes.
Preheat the oven to 400°. Brush the tops of the scones with cream and sprinkle generously with sugar. Bake the scones for about 17 minutes, until golden and cooked through. Transfer the scones to a rack and let cool slightly before serving.
The scones can be made up to 6 hours ahead.
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