Raspberry Scones

A cross between a coffee cake muffin and a biscuit, we love these floury berry triangles as an afternoon snack, for tea time, breakfast or a brunch table.

Scone recipes are favorites around here, and we love adding new ones. Raspberries add tanginess and freshness, making a simple cream scone a wonderful treat.

If you follow the tips below (also on the recipe card), you'll master the scone-making process and be able to whip them up whenever the craving hits.

Tips for making scones

Scones have simple everyday ingredients, but a few pointers should be followed if you want soft, tender ones that rise nicely.

• Very cold ingredients. I measure but leave the ingredients in the fridge until it's time to use them. Don't take the cream for half an hour before mixing the scones. Butter, milk cream and other wet ingredients belong in the fridge until you need to scatter and pour them.
• Handle the dough lightly. Don't overwork the dough. It needs to remain cold so the butter doesn't start to melt. It's the way to get soft, tender scones that rise well. 
• Very cold dough before baking. Pop them in the freezer for 15 minutes after shaping them and before baking them. That ensures that they bake and rise as much as they can.
• A rather high oven. They need that extra heat to rise however they can despite all that butter and cream. And if you forgot to turn the oven on before you start mixing, please don't leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer for the ten or fifteen minutes it takes for the oven to reach its temperature. 

How to make raspberry scones

You mustn't overwork the scone dough. The butter should remain as cold as possible, and the gluten in the flour should not develop. It's how to get the scones to rise well and be tender, not flat and tough.

That's why we refrigerate or freeze the formed scones before baking.

Working surface: the dough will have dry patches, so don't flour it from the beginning.

Dough scraper: it's a great little tool to help you fold the shaggy mass onto itself so it slowly comes together. With each fold, it will be more formed. Pat the dough into a circle, but do not overwork it! You can also use a metal spatula to help you with the dough.

Cutting and baking

• Shape: I like triangles for fruit scones, but you can use a round cutter like we do for the buttermilk scones.
• Size: eight triangles is the perfect amount. It might seem like the scones are relatively small, but they will expand and grow during baking. Cut 6 pieces if you want very large scones.

Cutting the disc of dough: I cut it into 8 triangles with the dough scraper or a large kitchen knife. But you can use a round cookie cutter.

Separate the triangles: this is necessary so the scones have space to expand during baking.

Vintage Kitchen tip: sprinkle a little sugar (white or light brown) on top of the scones before baking for a crunchier top.

Freezing scones

Scones freeze like a dream. You can keep a batch in the freezer and bake to order!

• You can freeze them at room temperature or barely warm. The latter tends to hold moisture better, but that can be debatable.
• Freeze the already cut scones on the baking sheet until they are rock solid, and then transfer them to a freezer bag or airtight bag Ziploc-style. That way, they will be covered and occupy much less space in your freezer. 
• Bake them directly from the freezer in a 375°F/190°C oven for ten minutes. Turn down the oven to 350°F/180°C and continue baking until fully done. They might take a few more minutes.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Different sizes: for a brunch table, tea time, or that type of gathering, you might want to make smaller scones, and round ones at that (check out the parmesan chive scones as a guide to the shape) as they are usually easier to handle and bake more evenly. Use a round cookie cutter. 
• Serving scones: eat them warm or at room temperature, preferably within a few hours of baking. Serve them plain, with a dollop of whipped cream or a drizzle of lemon glaze. Each variation is a different experience, so try them out and find your favorite.