Oh my goodness, are you ready to take a delightful journey into the world of baking? Today, I’m going to share one of my absolute favorite recipes with you—**Better Than Bakery Raspberry Scones**. These scones are not just pastries; they’re little bites of heaven! I remember the first time I tried to make scones. I invited a few friends over for tea, and I desperately wanted to impress them with some freshly baked treats. I ended up with something resembling hockey pucks instead! Thankfully, after a little trial and error, I discovered this recipe, and it has been a crowd-pleaser ever since. The combination of buttery goodness and sweet raspberries is simply irresistible.
What makes these scones better than bakery ones is their freshness and the ability to customize them to your taste. Just imagine waking up to the smell of warm, freshly baked scones filling your kitchen. You can enjoy them with a dollop of clotted cream, or even just plain with a cup of your favorite tea or coffee. Trust me; your kitchen will feel like a charming café!
What’s in Better Than Bakery Raspberry Scones?
Let’s shine a spotlight on our star ingredients, shall we?
All-Purpose Flour: This is the backbone of our scones, giving them structure. I usually reach for King Arthur Flour, as it gives great results.
Granulated Sugar: A little sweetness goes a long way! It balances the tartness of the raspberries beautifully.
Baking Powder: This trusty leavening agent makes our scones light and fluffy. Just make sure it’s fresh for the best rise.
Salt: A pinch of salt enhances the sweetness and overall flavor—don’t skip it!
Unsalted Butter: Using cold, cubed butter is essential for flaky layers. I go with Land O’ Lakes for its creamy richness.
Heavy Cream: Adds moisture and richness. This is a special ingredient that takes the scones to the next level.
Egg: Acts as a binder and adds a lovely golden hue to the baked scones.
Vanilla Extract: A splash of vanilla brings warmth and depth to the flavor profile.
Fresh Raspberries: These bright fruits are the star of our show! Fresh raspberries are a must, but if they’re out of season, frozen will work just fine.
Coarse Sugar: A little sprinkle on top gives a delightful crunch and sweet shimmer to the scones.
Is Better Than Bakery Raspberry Scones Good for You?
Ah, the million-dollar question! These scones are definitely a treat rather than an everyday occurrence, but let’s break it down a bit.
All-Purpose Flour: While it’s not whole grain, it still provides energy. For a healthier twist, you can try using whole wheat flour, though the texture may change slightly.
Raspberries: These berries are nutrient powerhouses! They’re packed with vitamins C and K, and are high in fiber. So, you can feel good about indulging in these fruity delights.
Heavy Cream: Yes, it’s rich and creamy, but it’s also a source of calcium and Vitamin D. Moderation is key here!
Butter: While butter is rich in fat, using it in moderation can still fit into a balanced diet, especially when you’re enjoying something as special as scones.
So, all in all, while these scones aren’t exactly a health food, they can certainly be enjoyed as a special occasion treat!
Ingredients
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup heavy cream
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup fresh raspberries (or frozen, if necessary)
– Coarse sugar for sprinkling on top
*This recipe will serve about 8 scones.*
How to Make Better Than Bakery Raspberry Scones?
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk until well mixed.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs – we want it to look like sand!
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Trust me, this is where the magic happens!
5. Pour the wet ingredients into the dry ingredients and stir until just combined – make sure not to overwork the dough; we want those flaky layers!
6. Gently fold in the raspberries, taking care not to mush them up too much.
7. Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter for round scones.
8. Transfer the wedges to the prepared baking sheet, brush the tops with additional cream, and sprinkle with coarse sugar for that special touch.
9. Bake for 15-20 minutes, or until they’re lightly golden brown. Oh, the smell will be intoxicating! Remove from the oven and let cool slightly on a wire rack.
Perfecting Your Scones
These scones are best served warm, so if you can, enjoy them fresh out of the oven! I always recommend pairing them with clotted cream or a pat of butter for an extra treat. If you have any leftovers (highly unlikely!), store them in an airtight container at room temperature for up to 2 days. And if you do find any lying around on the second day, don’t worry; they’re still delightful alongside your morning coffee.
So, my friends, are you ready to get baking? I can’t wait for you to try these Better Than Bakery Raspberry Scones! They’re not just a recipe; they’re an experience. Happy baking, and don’t forget to share your results with me—I love seeing your delicious creations!
