- Level: Easy
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 6 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 758
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 3 g
- Sugar
- 60 g
- Protein
- 7 g
- Cholesterol
- 94 mg
- Sodium
- 512 mg
This basic scone recipe will work with any berries, so you can swap out the raspberries for blueberries, strawberries or blackberries, or use a mixture of them all. The scones are the perfect accompaniment to a cup of coffee or afternoon tea.
- Level: Easy
- Total: 2 hr 15 min
- Active: 25 min
- Yield: 6 scones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 758
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 3 g
- Sugar
- 60 g
- Protein
- 7 g
- Cholesterol
- 94 mg
- Sodium
- 512 mg
Ingredients
Scones:
Icing:
Directions
- For the scones: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the cake flour and all-purpose flour together in the bowl of a stand mixer, then add the granulated sugar, baking powder, salt and baking soda.
- In a pitcher, whisk the heavy cream and sour cream together.
- Using a box grater, grate the frozen butter and add to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about 1 minute. Add the cream mixture to the bowl and mix until you have a crumbly texture, about 30 seconds.
- Turn the mixture out onto a sheet of parchment paper and pat into a rough square. Use a rolling pin to thin the dough to a 12-by-10-inch rectangle.
- Scatter over the raspberries, then roll up like a jelly roll before flattening the log into a 1-by-4-by-12-inch strip. Cut into thirds, creating 3 squares, then cut each square diagonally, making 6 pieces.
- Transfer to the parchment-lined baking sheet. Bake until golden, about 20 minutes. Let cool on the baking sheet.
- For the icing: Whisk the powdered sugar, jam, butter, cream, vanilla and salt together in a bowl. If it is too thick, add more jam or a splash of cream. Spoon over the cooled scones and spread to the corners. Let set for an hour, then serve.
