RASPBERRY CREAM CHEESE SCONES
Our new favorite breakfast recipe, Raspberry Cream Cheese Scones.
Provided by Six Sisters Stuff
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Line cookie sheet with parchment paper and set aside.
- In a bowl, whisk together all dry ingredients. Flour, Baking Powder, Sugar, and Salt.
- Gently cut in butter with knives, or use a pastry machine until only a few lumps of butter remain. (See link below for instructional video)
- Pour 1 cup heavy cream over mixture and stir gently with rubber spatula just until dough begins to form. Be careful not to over mix during this step.
- Gently fold in raspberries, they will get a little smashed but that is okay!
- Over lightly floured surface, knead dough a few times until you can form a ball.
- Flatten out dough into 8 inch circle, and cut into even triangles. We got 8 scones (see picture).
- Lay triangles of dough flat on cookie sheet.
- Brush the top of each scone with remaining Heavy Cream.
- Bake for 16-18 minutes, or until scones begin turning golden brown around the edges.
- While scones cool, make cream cheese glaze by placing all ingredients in a bowl and beating until well combined.
- Drizzle Cream Cheese Glaze over scones and serve warm.
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Malia Auvea
[email protected]These scones are the best I've ever had!
Eric Jan Crujedo
[email protected]I'm going to try making these scones with different fruits next time.
Ram Pandey
[email protected]These scones are a great way to use up leftover cream cheese.
Jason Greg
[email protected]I'm not a fan of scones, but these ones were really good.
Aloui Mohamed
[email protected]These scones are the perfect size for a quick snack.
Rosalind Lane
[email protected]I love that these scones are not too sweet.
Dineo Jane
[email protected]The cream cheese filling is the best part of these scones.
Bob Moran
[email protected]These scones are so easy to make, I can whip them up in no time.
Emma Kamara
[email protected]I made these scones for a party and they were a hit!
Lalita Kc
[email protected]I'm allergic to raspberries, so I used blueberries instead. They were still delicious!
Ajad Shakh
[email protected]These scones are so good, I could eat them every day.
Mr Boss
[email protected]I used frozen raspberries and they worked just fine.
noid
[email protected]I'll definitely be making these scones again.
Rahimullah Khan
[email protected]I'm not sure what I did wrong, but my scones turned out flat and dense.
MD mojammel islam
[email protected]These scones were perfect for a special breakfast or brunch.
MD Gisoddin
[email protected]The scones were a little dry for my taste, but the cream cheese filling made up for it.
michael willard
[email protected]I wasn't sure how the raspberry and cream cheese would go together, but they were delicious!
anthony campos
[email protected]I love how easy this recipe is to follow. I'm not a baker, but I was able to make these scones without any problems.
Abid Akram
[email protected]These scones were amazing! The perfect balance of sweetness and tartness. The cream cheese filling was so smooth and creamy, and the scones themselves were light and fluffy.