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Raspberries scones
For 8 scones
Preparation time: 10 min, cooking time: 15 to 20 min
[ingredients title=”Ingredients”]
- 2.5 cups of flour
- ¼ cup of sugar
- 1.5 tsp of baking powder
- 1 tsp of baking soda
- 0.5 tsp of salt
- ½ cup cold unsalted butter, diced
- ¾ cup of buttermilk (if you can’t find any, add half of a squeezed lemon or 1 tbsp of neutral vinegar in milk and let curdle for 10 min)
- 1 egg
- 1 tsp of pure vanilla extract
- 1 cup of frozen raspberries
- 2 tbsp of melted butter
- 2 tbsp of sugar
[/ingredients]
PREPARATION
- Preheat the oven to 220C.
- Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Add the cold diced butter and mix with your fingers until you get a sandy mixture.
- In a medium bowl, whisk together buttermilk, egg and vanilla.
- Stir this liquid mixture into the flour mixture until it is crumbly but not completely blended. Gently stir in the raspberries until the dough comes together.
- Pour the dough onto a lightly floured surface and form a circle about 1.5 cm thick.
- Cut into 8 wedges and place on the prepared baking sheet. Brush with melted butter and sprinkle with sugar.
- Bake until scones are golden, about 15 to 20 minutes.
Raspberries scones
For 8 scones
Preparation time: 10 min, cooking time: 15 to 20 min
Ingrédients
- 2.5 cups of flour
- ¼ cup of sugar
- 1.5 tsp of baking powder
- 1 tsp of baking soda
- 0.5 tsp of salt
- ½ cup cold unsalted butter diced
- ¾ cup of buttermilk if you can't find any, add half of a squeezed lemon or 1 tbsp of neutral vinegar in milk and let curdle for 10 min
- 1 egg
- 1 tsp of pure vanilla extract
- 1 cup of frozen raspberries
- 2 tbsp of melted butter
- 2 tbsp of sugar
Instructions
-
Preheat the oven to 220C.
-
Line a baking sheet with parchment paper.
-
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
-
Add the cold diced butter and mix with your fingers until you get a sandy mixture.
-
In a medium bowl, whisk together buttermilk, egg and vanilla.
-
Stir this liquid mixture into the flour mixture until it is crumbly but not completely blended. Gently stir in the raspberries until the dough comes together.
-
Pour the dough onto a lightly floured surface and form a circle about 1.5 cm thick.
-
Cut into 8 wedges and place on the prepared baking sheet. Brush with melted butter and sprinkle with sugar.
-
Bake until scones are golden, about 15 to 20 minutes.