Raspberry Cream Biscuit Scones
I will never turn down a scone plus raspberry cream just sounds good. The tangy and sweet fruit folding into a sweet cream dough. You will have bites of whole fruit and then ribbons of it throughout. They are flakey, tender and gluten free.
I used my basic scone recipe which I used in my Mini Wild Blueberry Scone recipe. Changed up a few things but it’s a great recipe to use as a base – starting point.
The best of both worlds.
Biscuits + scones are basically heaven on a plate. I love the flakey fall apart biscuit parts with the tender tasty raspberry dough.
Add them to your breakfast plate with some eggs and chicken sausage. Even better added to a Brunch spread – combining sweet and savory is always a good idea.
But wait. Make a raspberry shortcake. Toss together some fresh raspberries mixed with sugar and lemon juice. Whip some cream. Slice a scone in half and spoon the berries and cream on top. Layer on the top of the scone. It’s dessert.
If I could tell you one thing.
Keep your ingredients as cold as you can.
Take the butter, cream, and eggs out of your refrigerator right when you are going to use them.
I even freeze my mixing bowl. I freeze it after I have the flour and butter combined. The butter has melted slightly when worked with my hands, so I want to get it cold again. A quick blast in your freezer helps.
Get baking. More recipes to love.
Check out my post on 27 Baking Essential Tools.
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Raspberry Cream Biscuit Scones
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Gluten Free
Ingredients
- 2 1/4 cups gluten free flour blend, plus more for forming the scones
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cold salted butter, cubes
- 1/2 cup sugar
- 1 cup frozen raspberries
- 1 egg, cold
- 1/2 cup + 1 tablespoons heavy cream (plus more for brushing the tops of the scones)
- 1/2 lemon, juiced
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350F. Line a baking sheet tray with parchment paper and set aside.
- In a mixing bowl, combine the dry ingredients – flour, baking powder and salt. Mix to combine.
- Remove the butter from your refrigerator and quickly cube it up and toss into the flour mixture. Using your fingers, press the butter into the flour (see notes below) until it is small disks or pea sized all covered in flour.
- Using a rubber spatula, add in the sugar and frozen raspberries to the flour and butter mixture.
- Remove your egg and cream from your refrigerator. In a small cup or mixing bowl, stir together the egg, cream and lemon juice. Pour into the mixing bowl, along with the vanilla extract.
- Working quickly fold with your rubber spatula, until all the flour is incorporated. Transfer it to a cutting board or countertop dusted lightly with flour. Continue to fold for about 8 more turns, using your hands and a little amount of flour to prevent it from sticking to the surface.
- Shape the dough into a 9×9 square (or around that size). Using a sharp knife, cut the dough into even shaped squares. Brush or spoon the tops with a small amount of cream (optional)
- Place them on your prepared baking sheet tray. Place in the oven at once and bake for 9 minutes. Open the oven briefly and turn the baking sheet around and bake for 9 more minutes or until they are puffed up and cooked through.
- Remove from the oven and let cool on a wire rack or enjoy slightly warm.
Notes
Leave the butter, heavy cream and egg in your refrigerator until you need them. Keeping the dough very cold will help with the layers of the scones.
To press the butter into the flour with your fingers, have your fingers in the flour so they are covered and take a piece or a few at a time and press them between your four fingers and your thumb. Your thumb does most of the work. Work quickly until all the butter cubes are small disks or pea sized covered in flour.
Brushing the tops of the scones with cream is an extra step. It doesn’t need to happen. It helps get the scones a little more golden brown on top. You could also use melted butter or milk or an egg wash.
- Prep Time: 15
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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