Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
- Total time 50 minutes
- Portion size 12 servings
Preheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, rub sugar with lemon zest (if using) until fragrant. Whisk in 3¼ cups of the flour, the baking powder, baking soda and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine.
In small bowl, whisk together cream and egg. Make well in centre of flour mixture; using fork, stir in cream mixture just until ragged dough forms. In bowl, toss together raspberries and remaining 2 tsp flour. Add to flour mixture; toss to coat.
Turn out onto lightly floured surface. Divide in half; quickly pat and lightly knead each into 5-inch round. Using pastry scraper or chef’s knife, cut each into 6 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes.
Topping Brush with cream; sprinkle with sugar.
Bake until deep golden brown, about 20 minutes. Transfer to rack.
Test Kitchen Tip: Swap out the frozen raspberries for frozen blueberries or frozen sliced strawberries.
Nutritional facts PER SCONE about
- Fibre 2 g
- Sodium 331 mg
- Sugars 10 g
- Protein 5 g
- Calories 335
- Total fat 18 g
- Potassium 95 mg
- Cholesterol 67 mg
- Saturated fat 11g
- Total carbohydrate 38 g
- Iron 14
- Folate 32
- Calcium 8
- Vitamin A 19
- Vitamin C 7