Start the afternoon with flaky and buttery scones dotted with tart raspberry bits. Serve with homemade Raspberry Jam and our version of Clotted Cream and you've got a match made in tea time heaven.
Makes 18 to 20 scones Prep Time 5 to 10 minutes Baking Time 20 to 25 minutes
4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon salt
8 ounces unsalted butter, cold and diced
4 eggs, beaten slightly
1 cup heavy cream
1 teaspoon vanilla extract
1 to 2 teaspoons fresh lemon juice
1 cup fresh raspberries, plus 1 tablespoon sugar
egg wash for brushing
sugar for sprinkling
1 Preheat oven to 410ºF.
2 Place flour, baking powder, sugar, and salt into a mixing bowl. Add butter and mix until pea-sized pieces form.
3 In another bowl, mix eggs, cream, vanilla, and lemon juice.
4 Add cream mixture to flour mixture. Mix raspberries into dough. Do not overmix. You should be able to see lumps of butter and the dough must be slightly sticky. Transfer to a well-floured surface.
5 Roll out dough until 3/4-inch-thick. Cut out desired shapes using cookie cutters or the base of a drinking glass and place on a lined baking sheet.
6 Brush with a little egg wash and sprinkle with sugar.
7 Bake for 20 to 25 minutes or until golden and crisp on the outside and bread is baked through. Serve scones with Raspberry Jam and Mock Clotted Cream.
Photography by At Maculangan | Recipe by K. By Cunanan Catering | Food Styling by Paulynn Chang Afable | Props From Rustan's Department<
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