Recipe Index

Ingredients

• 8.8 oz All purpose flour
• 1.4 oz Fine corn meal
• 3.5 oz Granulated sugar
• 1 tbsp Baking powder
• 1 tsp Fine sea salt
• 4.1 oz Cold, unsalted butter (cut into small cubes )
• 4.6 oz Fresh raspberries
• 1 Egg
• 1/4 cup Buttermilk
• 1/4 cup Heavy cream
• 1 1/2 tsp Vanilla Extract
• heavy cream, according to taste (brush on scones before adding turbinado sugar )
• Turbinado sugar (a dusting on top of each scone )
• 1/2 cup Powdered sugar (sifted)
• 1 - 2 tbsp Powdered freeze dried raspberries (to taste and color preference )
• 1 - 2 tbsp whole milk or heavy cream (more or less may be needed depending on the consistency you prefer)

Method

1. Whisk the flour, cornmeal, sugar, baking powder and salt together in a large mixing bowl. Rub the cold butter in with your fingertips or a pastry cutter until the mixture resembles coarse sand, then fold in the raspberries gently, without crushing them much, working quickly to keep everything cold.
2. Whisk the egg, buttermilk, cream and vanilla together in a separate bowl. Pour it over the flour mixture and stir with a fork or spatula just until a shaggy dough forms; do not overmix.
3. Turn the dough onto a lightly floured surface and fold and pat it together into a cohesive, still shaggy mass. Pat it into a rough rectangle, cut it in half, stack the halves, and repeat the stacking and patting 1 to 2 more times to build layers and give the scones height and flakiness.
4. Shape the dough into a 6-inch round about 1 1/2 inches thick, wrap it, and freeze it for 1 hour, or overnight, so the butter firms back up and the scones do not spread in the oven.
5. Cut the round into 8 even wedges with a sharp knife or bench scraper. Set the wedges on a parchment-lined baking sheet and freeze them for another 15 to 20 minutes while you heat the oven to 400°F.
6. Brush the tops with heavy cream and sprinkle them with turbinado sugar. Bake for 22 to 30 minutes, until golden and the tops feel firm and crisp, then cool the scones on a wire rack for 10 to 15 minutes.
7. Mix the powdered sugar, freeze-dried raspberry powder and milk or cream in a small bowl to the consistency you prefer. Drizzle the glaze over the scones while they are slightly warm or fully cooled — not hot, or it will melt off — and finish with a bit of crumbled freeze-dried raspberries if you like.

Prep: 25 min · Total: 135 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data