Here we go! Number 10/10 on my list of recipes from Eggton’s scrumptious blog. I almost can’t believe it. Mostly I can’t believe it because I thought this was post 8, then I scanned through my past posts and realized I hadn’t listed two of my recipe posts. So, here it is. The final recipe for number 21 on my 30 before 30 list.
These scones couldn’t be a better pick to wrap up this list. Seriously guys, you gotta make these.
For any clarity needs and a side bar on Ranger Rick and tulip cruelty, here’s the original post.
The ingredients you will need:
- 2 cups flour
- 1/4 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 tbs. butter cut into 12 inch cubes and then frozen (since this is in italics you know it’s serious)
- 3/4 cup heavy cream
- 1 cup frozen raspberries (again, important word in italics)
The steps you will take:
- Mix dry ingredients in a bowl; flour, sugar, baking powder and salt. Whisk everything to reduce clumps.
- Add frozen butter to the bowl. Eggton says to use a pastry blender or a dough scraper here, I don’t have those appliances so I used a hand mixer. My scones tasted awesome (though you’ll never know if I’m telling the truth, will you?). Regardless, I say a hand mixer also works. You’ll just have to trust me. You’re done mixing when the largest pieces of butter are about the size of a pea.
- Pour the cream into the mixture and mix with your hands. Again with the italics, yes. Stop when the cream is no longer creamy and the dough is sticky. There will still be loose flour in the bowl. Deep breath, it’s supposed to be there.
- Turn the mixture onto a lightly floured counter and form into a rectangle. Flip it over and form a rectangle again, repeat this until the rectangle is no longer coming apart. (Or coming apart less). Handle the dough as little as possible so the small chunks of butter stay intact.
- Use a lightly floured rolling pin to flatten the rectangle into a pan 8×10 rectangle as best you can. Push it back together if it comes apart.
- Gently press the frozen raspberries into the bottom 2/3 of the dough. It’s okay if the raspberries break and/or don’t really press into the dough.
- Fold the top third of the dough over the raspberries. Use a knife or other tool to scrape under the dough first, if necessary. This will result in a log(ish) shape.
- Gently roll the log into a rectangle using the lightly floured rolling pin. Eggton says it should be 1 inch thick, mine were not, but good for you if you can get them that thin. Cut the flattened dough into triangles and transfer the triangles into the freezer.
- Heat oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper.
- Remove the triangles from the freezer, place two inches apart on the baking sheet, and brush each scone with a thin layer of cream. Sprinkle each scone with a little bit of sugar to really top everything off.
- Bake for 20 min (or more) until the scones are golden brown and your home smells wonderful.
- Allow the scones to cool on the baking sheet for a while before moving to the cooling rack. Or before eating every single scone while standing hunched over the oven. Your call.
The wonderful scones you will eat:
Until next time!