Raspberry Cream Cheese Scones
 
 
Author:
Recipe type: breakfast
Serves: 4
Ingredients
  • 1½ cups raspberries
  • 4 oz cream cheese
  • 2 cups flour
  • ¼ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 3 oz butter, chilled and cut into pieces
  • ¾ cup milk + 1 Tbsp lemon juice (instead of buttermilk)
  • 1 egg
  • ½ tsp vanilla
  • 1-2 tbsp light cream
Instructions
  1. If you don't want the raspberries to fall apart when you mix the dough start the night before by freezing the raspberries.
  2. Cut the cream cheese into little pieces. If you're freezing the raspberries, you can freeze the cream cheese as well.
  3. Preheat oven to 375 degrees F.
  4. Measure ¾ cup of milk, and stir in almost 1 tablespoon of lemon juice. Set aside for 5-10 minutes to thicken. If you happen to have buttermilk on hand (I never do), you can skip this step and just use ¾ cup of buttermilk.
  5. Add all the dry ingredients to a bowl and mix well with a fork or whisk. Cut the butter into the dry ingredients. Mix in the raspberries and cream cheese.
  6. Lightly beat together the milk, egg and vanilla. Gently fold the wet mixture into the dry ingredients.
  7. Turn the dough out onto a well floured board and flatten with wet hands until about an inch thick. Cut into 8 large triangles, or wedges if you formed a disk. Place each wedge on a tray lined with parchment paper. Leave some room between them as they will spread.
  8. Brush the tops with some light cream (or an egg wash). You can also sprinkle with some sugar, but I like the fact that these aren't too sweet so I don't.
  9. Bake in the preheated oven for 25-30 minutes until golden.
Recipe by From Here to There at https://blog.garritys.org/2014/09/raspberry-season.html