Efrat's Notebook

Big Raspberry Scones Draft

Two big raspberry scones that I score into wedges before baking and serve piled with whipped cream and fresh raspberries.

  • Cook20 min
  • Total20 min
  • Makes2 large scones
  • KashrutDairy

What you need

Amount:2

Dough

To serve

How I make it

  1. Preheat the oven to 350°F (180°C).

  2. In a bowl, whisk the egg and cream with a fork.

  3. In a separate bowl, mix the flour, sugar and salt. Add the butter and rub it in with your fingers until crumbly.

  4. Add the egg mixture and stir until a soft, uniform dough forms.

  5. Gently fold in the raspberries.

  6. On lightly floured parchment paper, shape the dough into two rounds. Score each into wedges like a cake, without cutting all the way through.

  7. Transfer to a baking sheet and bake for 15-20 minutes.

  8. Move to a serving plate, top generously with whipped cream and fresh raspberries, cut along the scored lines and serve.

Source: ChefEf (chefef.com)