can you find me the best recipe for raspberry scones?

Answer 1

INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons butter, melted
1/3 cup raspberry syrup
1/3 cup buttermilk
1/4 cup heavy cream
1 cup raspberries

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.
Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.

Raspberry Scones

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
Additional cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Blueberry or Raspberry Scones Recipe

Ingredients:
1 Tbsp baking powder
5 cups flour
1 cup sugar
1 1\2 tsp soda
3/4 tsp salt
2 sticks (half pound) butter cut into small squares
2 cups milk
3 cups frozen berries (half a bag), dusted with
1 cup flour

Instructions:

Mix all dry ingredients. Add the butter and mix into the flour using your fingers to blend. Add floured berries and mix quickly. Add milk and mix with wooden spoon. Flour your hands. Take a big round spoon and spoon the dough into your hand and pat it into a scone shape, not too big. Line a baking pan with parchment paper. Arrange scones on the pan so they are not touching each other and bake at 425 degrees for 15 to 20 minutes.

Answer 2

2 cups all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
2 tablespoons butter, melted
1/3 cup raspberry syrup
1/3 cup buttermilk
1/4 cup heavy cream
1 cup raspberries

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
In a large bowl, stir together flour, baking soda and baking powder. Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Fold in raspberries. Form into an oblong loaf and place on a baking sheet.
Bake in preheated oven for 12 to 15 minutes. Remove from the oven and cut loaf into 6 wedge shaped pieces. Place pieces on baking sheet and continue baking for 15 minutes, until golden.
makes 6

Answer 3

This is a shortcut. Krusteaz has a scone mix. I know, it is a mix. But it makes tender and crisp scones with very little work. All you need to do is change up the recipe a little by dicing up some cold butter into pea size chunks and cutting it into the mix. Add the water per the box, and voila! you have sconnage. You can then add other ingredients to flavor.

Answer 4

*Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.


2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)




Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

Answer 5

Ingredients:
1 cup fresh or frozen raspberries
1 3/4 cup all-purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup butter-flavor shortening
2 large eggs
1/3 cup milk or half-and-half
Cinnamon-sugar mixture


Directions:
Preheat oven to 350 degrees F.

In a large bowl, sift together flour, baking powder, sugar and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible.

Whisk eggs with milk or half-and-half. Lightly stir into the flour mixture.

Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6-inch diameter x 3/4-inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, then sprinkle with sugar-cinnamon. Bake for 15 to 20 minutes or until lightly browned. Test with a wooden pick after 15 minutes of baking.

Answer 6

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)




Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

Makes about 12.

Answer 7

try going to allrecipe.com............and type in the search engine the recipe you are looking for