Monday, December 17, 2012
I'd like to share this fantastic Raspberry Scones recipe with you today. They are filled with jam and baked until golden delicious. The scones taste scrumptious straight from the oven and it's perfect with a cup of tea of coffee.
2-½ Cups (300 g)Sifted All-Purpose Flour
1/3 Cup (65 g) Sugar
2 tsp Baking Powder
¼ tsp Sea Salt
½ Cup/1 Stick Cold Unsalted Butter, cubed
¾ Cup Buttermilk
1 tsp Vanilla Extract
½ Cup Raspberry Jam
2 Tbsp Buttermilk
With the rack in the middle position, preheat the oven to 375˚F. Line a cookie sheet with 2 layer of parchment paper.
In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk, vanilla extract, and pulse just long enough to moisten the flour.
On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2½ inch round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. Then use your thumb to make an indentation in the middle of the scone. Fill with jam and brush the tops and side with buttermilk.
Bake until golden brown, 25 to 28 minutes. Let cool on a rack, and serve warm.
Makes 8 to 10 Raspberry Scones