Black Raspberry Scones Recipe
The Black Raspberry Scones Recipe is a delightful baked treat that combines the rich flavors of black raspberries with a flaky and crumbly texture.
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Servings: 8 Servings
Calories: 533 kcal
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Pastry cutter or two knives
- Small bowl for wet ingredients
- Spoon or whisk for mixing
Ingredients
Scones
- 3 cups all-purpose flour spooned and leveled
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tsp salt Kosher
- 1/2 teaspoon salt
- 1/2 tsp vanilla extract
- 1 teaspoon lime zest
- 12 Tbsp butter cold unsalted cut into pieces
- 2 eggs large
- 3/4 cup cream heavy
- 1 tablespoon lime juice
- 1 1/2 cup raspberries
Lemon Icing
- 1 cup (powdered sugar
- 1 Tbsp lemon juice fresh
Instructions
Preheat the oven: Preheat your oven to 400°F (200°C and line a baking sheet with parchment paper.
- a. Turn on the oven and set the temperature to 400°F (200°C.
- b. Place a sheet of parchment paper on a baking sheet and ensure it covers the entire surface.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, Kosher salt, and regular salt until well combined.
- a. Measure 3 cups of all-purpose flour and add it to the bowl.
- b. Add 1/2 cup of sugar to the bowl.
- c. Put 1 tablespoon of baking powder in the bowl.
- d. Add 1/2 teaspoon of baking soda to the mixture.
- e. Include 1 teaspoon of lime zest to the dry ingredients.
- f. Add 1/2 teaspoon of salt and ensure everything is mixed thoroughly.
Cut in the butter: Add the cold, unsalted butter pieces to the dry mixture and use a pastry cutter or two knives to cut the butter into pea-sized crumbs.
- a. Take the cold unsalted butter (12 tablespoons and cut it into small pieces.
- b. Add the butter pieces to the bowl with the dry ingredients.
- c. Use a pastry cutter or two knives to cut the butter into smaller, pea-sized crumbs.
- d. Continue mixing until the butter is evenly distributed in the mixture.
Prepare wet ingredients: In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and lime juice until well combined.
- a. Take 2 large eggs and crack them into a separate bowl.
- b. Add 3/4 cup of heavy cream to the bowl with the eggs.
- c. Include 1/2 teaspoon of pure vanilla extract to the wet ingredients.
- d. Squeeze 1 tablespoon of lime juice into the bowl.
- e. Use a whisk to combine all the wet ingredients thoroughly.
Combine wet and dry ingredients: Pour the wet mixture over the dry mixture and gently mix until the dough forms. Be careful not to overmix.
- a. Slowly pour the wet mixture over the dry ingredients in the large bowl.
- b. Use a spatula or your hands to gently mix the ingredients together until a dough starts to form.
- c. Avoid overmixing to prevent the scones from becoming tough.
Add black raspberries: Gently fold the frozen black raspberries into the scone dough, distributing them evenly.
- a. Take the bowl of scone dough and add 1 1/2 cups of frozen black raspberries to it.
- b. Use a gentle folding motion to incorporate the black raspberries into the dough without crushing them.
Shape the scones: Transfer the dough onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut the circle into 8 equal triangular wedges.
- a. Sprinkle a little flour on a clean surface to prevent sticking.
- b. Place the scone dough on the floured surface and shape it into a circular disk about 1-inch thick.
- c. Use a knife to cut the dough circle into 8 triangular wedges.
Bake the scones: Transfer the scones to the prepared baking sheet and bake in the preheated oven for 15-18 minutes or until golden brown on top.
- a. Carefully lift each scone wedge and place it on the parchment-lined baking sheet.
- b. Put the baking sheet with the scones into the preheated oven.
- c. Bake the scones for 15-18 minutes or until they turn golden brown on the top.
Prepare the lemon icing: In a small bowl, mix the confectioners' sugar with fresh lemon juice until you get a smooth glaze.
- a. Take a small bowl and add 1 cup of confectioners' sugar to it.
- b. Squeeze 1 tablespoon of fresh lemon juice into the bowl with the sugar.
- c. Stir the sugar and lemon juice together until a smooth glaze forms.
Drizzle icing on the scones: Once the scones have cooled slightly, drizzle the lemon icing over the top.
- a. Allow the baked scones to cool for a few minutes.
- b. Take a spoon and drizzle the lemon icing over the cooled scones.
Notes
Handle the dough gently to avoid overmixing and keep the scones tender.
Use frozen black raspberries to prevent them from breaking apart during mixing.
Keep the butter cold while cutting it into the dry ingredients for flakier scones.
Add a dusting of flour to your work surface to prevent the dough from sticking.
For added citrus flavor, consider adding a bit of lemon zest to the scone dough.
Adjust the sweetness by adding more or less sugar according to your preference.
Serve the scones warm with a dollop of whipped cream for an extra treat.
Nutrition
Calories: 533kcal | Carbohydrates: 67g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 822mg | Potassium: 131mg | Fiber: 3g | Sugar: 29g | Vitamin A: 921IU | Vitamin C: 7mg | Calcium: 128mg | Iron: 3mg
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