Kerrygold Raspberry Scones

Prep:  10 Minutes
Cook:  17 Minutes
Serves:  4 Large Scones

Ingredients:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 tablespoons Kerrygold Unsalted Butter, cold
  • 1/3 cup + 2 tablespoons heavy cream
  • 1 large egg yolk
  • 1/2 cup fresh raspberries
  • coarse sugar, for sprinkling on top
Directions:

 

Preheat the oven to 400*F, and line a small baking sheet with parchment paper.

In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder. Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it’s evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.

Next, add 1/3 cup + 1 tablespoon of heavy cream and the egg yolk in a small bowl and beat together. Pour this on the flour mixture and stir until a shaggy dough forms. Don’t over-mix, but incorporate things well.

Add the raspberries and stir very gently.

Scoop roughly the dough out and use the warmth of your hands to make it stick together. Mound it on a cookie sheet in a rough circle shape. Brush the scones with the remaining 1 tablespoon of heavy cream.

Slice the scone into four even quarters.

Bake for 15-17 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.

http://kerrygoldusa.com/recipes/raspberry-scones/

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s