Scone time! Scones are so underrated. They are the hard-worker of the pastry world. They’ll carry any flavour, you can knock them up in no time, they’re pretty hard to screw up, and when they’re fresh and warm out of the oven they’re basically the most delicious thing ever.
I mean, they’re really like a giant slab of pie crust that has blossomed and pillowed out into a cloud. I suggest you stud that buttery cloud with raspberries.
The tart raspberries totally melt into sharp-sweet puddles of jammy goodness, giving you what is essentially a pre-jammed scone. And that’s basically magic.
Scones are a big deal here in Australia. We enjoy them in the English fashion, which means plenty of cream and plenty of jam. In the US, it seems like scones are more of a sweet biscuit? I don’t know. But trust me on these guys, load ’em up with jam and cream and feel the joy.
Scones are absolutely the best choice for when you want to whip something up on short notice. They stir together, all by hand, in no time flat and then you just chop them into wedges and bake them for about 20 minutes.
A scone is never better than when it’s fresh out of the oven and the interior is still tender and soft and the fruit is still a little warm. What could be better to give someone who’s dropping in for coffee, than a warm scone? Nothing. They will want to marry you. My guarantee. These are wedding scones. And if you make ’em, shout me out on Instagram – @thesugarhit #thesugarhit!
xx Sarah.
- 2 cups (300g) plain flour
- 3 tsp baking powder
- 2 tbsp sugar
- ¾ stick (75g) butter, cold
- 1 egg
- ½ cup (125ml) buttermilk
- 2 tsp vanilla bean paste
- 1 cup frozen raspberries
- Preheat the oven to 350F/180C. Line a baking sheet with baking paper.
- Place the dry ingredients into a large bowl and stir to combine.
- Cut the butter into small cubes and then rub the butter into the dry ingredients, until there are some flakes of butter, as well as lots of sandy crumbs.
- Whisk together the egg, buttermilk and vanilla in a small bowl, and then gradually add the liquid ingredients to the buttery-flour, while slowly tossing and mixing together with a fork or a metal spoon.
- Keep mixing just until almost all the dry ingredients are combined into the flour, and then stop and cling wrap the bowl and place it in the fridge for 15 minutes.
- Once the 15 minutes are up, remove from the fridge and toss in the frozen raspberries and finish mixing everything together quickly, until just combined.
- Pat the dough out into a 9 inch/23cm circle, and cut into 8 wedges. Place the wedges onto the baking sheet and bake for 18-20 minutes, or until golden brown and cooked through.
- These are great with creme fraiche and raspberry jam!
I could eat a scone every day. For reals. This recipe is ballin’.
So on the occasion where you have a plain scone, douse it in whipped cream and golden syrup. According to Nigella its the Northern English way to eat them… whatever, its amazing!!! Your raspberry ones look gorrrgeous Sarah…naturally! And you’re right, scones are totally underrated!
Wow. That sounds incredible!
those look incredible! I’ve never made scones, but I may have to put those on my to-do list!
These are beautiful! I like to put dried fruits like cranberries and apricots in my scones.
Here in America, scones are definitely underrated. They are, sadly, often the black sheep of the pastry world :/ But when we do eat them, we eat them plain, or smeared with butter during brunch.
SWOON. that is all :)
Totally agree that scones are underrated! I always make fresh scones with clotted cream and homemade jam – what could be better on an afternoon?!
Oh, I am so with you on scones… they are one of my favorite things, as long as they’re not too sweet. These look like everything I love about them. Think I should give in and start making them now, so I have them to go with my afternoon cup of tea?!
I adore a good scone recipe, and this one looks insanely amazing! Pinned and shared. thanks much!
They look delious. I’m in love. I could eat them anytime. I’m going to try making them soon.
Yummo, I love berries in scones, it means I can almost convince myself they’re breakfast food :)
Uh, I’m already married and I’d STILL propose marriage to you for one of these scones. Pre-jammed pillowy pie crust? Yes please!
Totalllllyyy underrated. My Englishman loves them :)
They look delicious and it sounds like a great flavour combination. I love scones so will definitely have to try these
Holy. These scones look freaking divine. “a giant slab of pie crust that has blossomed and pillowed out into a cloud” is pretty much the most perfect description I’ve ever read.
These scones are so pretty, love the raspberry and vanilla pairing!
Would I be able to make this ahead of time? Maybe mix the dough at night and bake the next morning? I think it’ll be great for breakfast too. Just like biscuits right? And we eat that for breakfast all the time :).
Hi Maria! I haven’t tried it myself, but if it works with biscuits than it would most probably works with these guys too!