Raspberry & Vanilla Scones
 
 
Buttery, flaky scones, studded with tart, jammy raspberries and fragrant vanilla.
Author:
Serves: 8
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350F/180C. Line a baking sheet with baking paper.
  2. Place the dry ingredients into a large bowl and stir to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. These are great with creme fraiche and raspberry jam!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/10/raspberry-vanilla-scones-recipe.html