Flaky Layers of Marbled Raspberry: Raspberry Scones

These tender, buttery raspberry scones are bursting with the taste of sweet raspberries and can be ready in just under 30 minutes!

Recipe: https://sugarspunrun.com/raspberry-sc...

Ingredients
3 cups all-purpose flour (375g)
6 Tablespoons granulated sugar (75g)
1 Tablespoon baking powder
½ teaspoon salt
12 Tablespoons cold unsalted butter (170g)
¾ cup cold heavy cream, plus additional for brushing over scones (175ml + additional)
¼ teaspoon vanilla extract
½ heaping cup frozen raspberries (do not thaw)
Coarse sugar for sprinkling, optional

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Instructions
00:00 Introduction
00:23 Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
00:41 Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
01:12 Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
02:37 Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
03:35 Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.
05:17 Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8x5” (20x12cm).
07:00 Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).
07:28 Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.
08:09 Transfer to oven and bake for 17-18 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!

Notes:
Butter
The colder your butter the better, and the lighter more tender, and flakier your scones will be! I like to place mine in the freezer 15-30 minutes before I begin.

Food Processor
If you do not have a food processor you can either grate the butter into the flour mixture or cut it in with a pastry cutter instead. After combining it with the flour, stir in the heavy cream and vanilla extract. The dough will seem dry, but it should ultimately come together but requires a bit more manual work (and you do run the risk of over-handling the dough and making it too warm).

Storing
Scones are best enjoyed fresh and warm! If you have any leftovers they will keep for 24-48 hours in an airtight container at room temperature. Leftover raspberry scones may also be frozen for several months.


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