Raspberry Cream Cheese Scones Recipe
Our new favorite breakfast recipe, Raspberry Cream Cheese Scones.
Serving8 people
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: 384 kcal · Carbohydrates: 41 g · Protein: 6 g · Fat: 22 g · Saturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 72 mg · Sodium: 409 mg · Potassium: 136 mg · Fiber: 2 g · Sugar: 14 g · Vitamin A: 797 IU · Vitamin C: 6 mg · Calcium: 120 mg · Iron: 2 mg