She Strengthens

Sweet Raspberry Scones: A Delicious Breakfast Treat

Freezing Fresh Raspberries: A Simple Tip

Before we dive into the recipe, let’s talk about freezing fresh raspberries. To do this, simply arrange them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a resealable plastic bag or airtight container and store for up to 1 month.

The Perfect Scone Recipe

Ingredients

• 2 cups all-purpose flour, plus more as needed
• 1/4 cup plus 1 tablespoon granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon grated lemon zest (from 1 medium lemon)
• 1/2 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
• 3/4 cup plus 1 tablespoon heavy cream
• 1 cup frozen raspberries, kept in the freezer until ready to use

Instructions

Step 1: Prepare the Oven and Workspace

Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.

Step 2: Mix the Dry Ingredients

Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, and salt in a large bowl and whisk to break up any lumps.

Step 3: Add the Butter and Cream

Using a pastry blender or 2 knives, cut the butter into the flour mixture until small, pea-sized pieces remain. Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).

Step 4: Knead the Dough

Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it).

Step 5: Roll Out the Dough

Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.

Step 6: Add the Raspberries

Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).

Step 7: Fold and Roll the Dough

Starting with the top, berryless third, fold the dough lengthwise into thirds, pressing on the layers as you go (use a spatula or pasty scraper if the dough sticks to the work surface). Flour the rolling pin again and gently roll the dough into an even 1-inch-thick block. If the ends become tapered, square them with your hands.

Step 8: Cut and Bake the Scones

Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles. Transfer the scones to the floured plate and place in the freezer for 5 minutes. Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar. Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.