Raspberry Cream Cheese Scones Recipe
Our new favorite breakfast recipe, Raspberry Cream Cheese Scones.
Servings: 8 people
Calories: 384kcal
Ingredients
Scones:
- 6 Tablespoons butter cold and unsalted
- 2 cups flour
- 2 teaspoons baking powder
- 3 Tablespoons sugar
- ½ teaspoon salt
- 1 cup heavy cream + 1 Tablespoon
- 6 ounces raspberries fresh or frozen
Cream cheese glaze:
- 4 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons milk
Instructions
- 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.
Nutrition
Calories: 384kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 409mg | Potassium: 136mg | Fiber: 2g | Sugar: 14g | Vitamin A: 797IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 2mg