Ingredients
Scale
- Sweet Cream Scones
- 5 cups all-purpose flour
- 1/2 cup sugar
- 2 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 14 Tbsp. chilled unsalted butter, cut into 1/2-inch cubes
- 2 1/2 cups chilled heavy cream
- 1 large egg, lightly beaten
- Raspberry Sauce
- 2 cups raspberries
- 1/4 cup brown sugar
- Juice from 1/2 lemon
Instructions
- In a large bowl, whisk the flour with the sugar, baking powder and salt.
- Add the butter and, using your fingers, rub it into the flour until it forms pea-size crumbles.
- Pour in the cream and stir until dough just comes together.
- Scrape the dough onto a lightly floured work surface and using your hands, form it into a flat block and let rest for 5 minutes.
- Fold the dough in half, press into a flat block once again and let rest for another 5 minutes.
- Using a rolling pin, flatten the dough block until it’s 1-inch thick.
- Using a 1 7/8-inch-round cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets, spaced 2 inches apart.
- Place the baking sheets in the freezer and freeze the scones for 20 minutes.
- Heat the oven to 400 F.
- Remove scones form the freezer and, using a pastry brush, lightly brush the top of each scone with some of the beaten egg.
- Bake the scones, rotating halfway through, until risen and golden brown, about 20 minutes.
- Transfer the baking sheets to a rack and let the scones cool.
- For the sauce combine raspberries, sugar and lemon juice in a medium saucepan.
- Over medium heat, cook down the berries for about 5 minutes until sauce is formed.
- Remove from heat and bring to room temperature.
- Spoon over scones when serving.
- Store sauce in the refrigerator.