Raspberry Cream Scones
Enjoy fresh raspberry scones for breakfast or afternoon snack (for a British style snack, pair them with black tea).
- 2⁄3 cup all-purpose flour
- 1⁄3 cup whole wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter, cut or grated into small pieces
- 6 tablespoons heavy cream
- 1 egg, separated
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen raspberries
- Preheat the oven to 400ºF.
- In a mixing bowl, whisk together the flours, sugar, baking powder and salt. In a separate small bowl, whisk together the heavy cream, egg yolk and vanilla.
- Using a pastry cutter or your fingers, blend the cold butter with the flour mixture until it resembles coarse bread crumbs. Gently toss the raspberries with the flour and butter mixture, and slowly add the cream and egg yolk mixture. Gently blend just until the dough holds together.
- Place the dough on a floured surface and gently pat out until about 1/2- to 1-inch thick. Cut the dough into 3-inch circles using a cookie or biscuit cutter, and place on a greased or non-stick baking sheet. Gently push the remaining scraps of dough back together and cut more scones until all the dough is used. Brush the tops of the scones with the beaten egg white and bake for 10-14 minutes until just starting to brown.
To enjoy a traditional English afternoon tea, slice a fresh scone in half horizontally, then spread one half with preserves (and clotted cream for a true British experience) and consume, sipping black tea after each bite or two of scone. Repeat with the other half. Cheerio, mate!
190 calories, 10 g. fat, 61 mg. cholesterol, 170 mg. sodium, 22 g. carbohydrate, 2 g. fiber, 4 g. protein