Maple Raspberry Scone Recipe

Best Scones for Breakfast, Brunch or Tea Time

3 cups all-purpose flour
4 tbsps. brown sugar, packed
1 1/2 tsps. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, unsalted, cold, cut into 1/2" pieces
1/2 cup, plus 6 tbsps. half and half cream
1/2 cup, plus 2 tbsps. raspberry syrup
2/3 cup powdered sugar, approx.

Directions

Put the cut up butter in the freezer for a few moments to keep it cold.

In a large bowl, whisk together the flour, 2 tbsps. brown sugar, the baking powder, baking soda, and the salt.



Add the butter to the above mixture and rub in with fingertips until the mixture resembles coarse crumbs.

Stir the 1/2 cup half & half, and the 1/2 cup raspberry syrup in a small bowl and blend together.

Gradually add the cream mixture to the flour mixture, stirring just until the dough comes together and adding more cream by the tablespoonfuls if the dough is too dry.

Transfer the dough to a lightly floured surface and knead gently until smooth.

Using flour hands, pat out the dough to about an 8 inch round shape, and cut dough into 8 wedges.

Transfer the wedges to a parchment lined baking sheet (spaced about 2 inches apart).

Bake scones at 375° F for about 20 minutes, or until a toothpick inserted near the center of the scone comes out clean.

FOR THE GLAZE

Whisk the remaining 2 tbsps. of brown sugar, the 6 tbsps. of cream and the 2 tbsps. of maple sugar in a medium bowl to blend. Gradually mix in enough powdered (icing sugar) to form a thick glaze.

Drizzle or spread the glaze over warm scones.

Let stand until glaze sets.

Makes 8 scones.

GO to How Do You Store Flour to Keep it Fresh?


GO to Raspberry JAM Recipes to Top Your Scones