Perfect with a hot cup of tea or breakfast, these scones perfectly use fresh raspberries from the garden.
There are two types of scones, English scones and American. While English scones tend to be circular, you're more likely to see a triangular one in the U.S. Shape is hardly the only difference between the two.
When eating an American scone, you'll find it to be more cake-like and often have numerous flavorings mixed in. On the other hand, British or English scones are more akin to what Americans call a biscuit. English scones rely more on jam and other toppings to add flavor.
Where French biscuits are dry cakes made with flavored cream, English biscuits would translate to cookies in the U.S. But its name gets even more complicated; biscuits come from the French word twice baked. Hence a biscotti is quickly rised and is baked until dry.
So which one is this recipe, you ask? It's a mix of English and American scones. We recommend serving these scones with jam as well for extra flavor. With fresh raspberries and almonds mixed in and a more biscuit-like crumb, you'll love this recipe!
We do have a couple of tips when making this recipe as well. When making the dough, it's important to keep the butter as cold as possible- working fast and having your ingredients pre-measured is key. The method of cutting is also very important. You want to press quickly and firmly down with a sharp cookie cutter. It's better to have a clean cut than to crimp the sides and prevent a good rise.
You probably noticed the golden color on the scones; This comes from the egg wash. So what exactly gives the shine and color? The egg yolk is responsible for color, while the white is responsible for the shine. It's also important to ensure the egg doesn't drip down the sides, as it could prevent a rise.
Now for the science behind scones, scones fall into a category called quick-breads- cooked fast and risen with fast-acting chemicals- in this case, baking powder. This quick rise helps inhibit gluten development, preventing it from becoming bread-like. Kneading also affects this recipe. More kneading leads to flaky layers, while minimal kneading will lead to more cake-like scones.
We can't wait for you to try this delicious scone recipe, full of fresh raspberries and a texture between an American and English scone. You'll fall in love!
Cheers
Chef Olson
Raspberry Almond Scones
Yield: 12 Servings
Prep Time: ~10 Minutes Inactive Time: ~2 Hours Total Time: ~2 Hours 10 Minutes
Cake Ingredients
1. 3 1/2 Cups (605g) Self-Rising Flour
2. 1/2 Cup Butter (Cubed)
3. 4 tsp Baking Powder
4. 1/4th Cup (52g) Sugar
5. 2 Eggs
6. 1/2 Cup Whole Milk
7. 1/2 Cup Heavy Whipping Cream
8. 6 Oz. Raspberries
9. 1/2 Cup Slivered Almonds
Guide
1. Line a cookie sheet with parchment paper and preheat your oven to 425 degrees.
2. In a large bowl, add the flour and butter. Mix in the butter with your hands or pastry knife until a breadcrumb consistency is obtained.
3. Add in the baking powder and sugar. Mix till combined.
4. Make a well in the flour and add one egg, milk, cream, raspberries, and almonds. Mix gently until all the ingredients are well combined. The raspberries will become crushed; that is ok and normal. Knead the dough for a few minutes until it becomes less sticky and just starts to spring back if you poke it.
5. Roll out the dough on a floured surface until it is an inch thick. Be very careful to prevent the dough from sticking.
6. With a round cookie cutter, push straight into the dough and carefully place the scones on the cookie sheet two inches apart. Crack the and beat remaining egg, brush the tops of the scones with the egg using a pastry brush. Be careful not to get any of the egg on the sides. Place in the oven and bake for 10-15 minutes until golden brown at the top.
Recipe By: Chef Olson Thewoodenspoonchefs.com
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