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!
- 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!