While I was visiting family in Canada I made some raspberry scones for my niece as they are a particular favourite of hers. These scones are not quite how we know scones in the UK, but the texture is very similar, just the shape is rather different. That said the batter for these is rather wetter than we would have for a British scone. Those tend to be much more crumbly and less cake-like than these. Nevertheless these scones are simply delicious. In fact while I was in Canada I made three separate batches of them as they were enjoyed so much.
Scones are quite simple to make just a few ingredients, and they don’t take long from start to finish. You can be eating warm scones in less than 30 minutes, if you wish.
My did turn out very well indeed, even though the shapes were not quite uniform. Subsequent efforts were more triangular in shape as I had mastered the cutting technique.
I recommend these to anyone who wants a simple but very tasty treat.
- 260g plain flour
- 65g granulated sugar
- 85g ice cold butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100g fresh raspberries(frozen is fine too)
- 180ml buttermilk( I used milk and added 3/4 tbsp lemon juice and left for about 5 minutes)
- 1 tsp vanilla extract(optional)
- Preheat the oven to 200C/180C Fan/400F
- Line a baking tray with baking parchment or a silicone mat.
- Add the baking powder, baking soda and salt to the flour in a bowl and mix to combine.
- Add the butter and cut into the flour until you have achieved fine breadcrumb texture(I did this in a food processor, for quickness).
- With the flour and butter mixture in a large bowl add the sugar and whisk to combine.
- Add the raspberries and gently stir to mix in.
- Add about 160ml of buttermilk and stir until all the flour has been combined into the mixture.
- Add a little more buttermilk if necessary. The mixture will be sticky.
- Flour the work surface and tip the mixture onto the flour.
- Gently ensure the mixture is coated with some flour and form into a disc about 7 inches in diameter.
- Cut into 8 wedges, flouring the cutting blade to ensure no sticking.
- Transfer to the baking tray and brush the tops with the remaining buttermilk to help with browing.
- Bake in the oven for about 20 minutes, until the tops have browned and the scones are spring to the touch.
- Remove from the oven and cool on a wire rack.