Raspberry Ripple Scones Recipe!

Hello lovelies,

We all have that one thing we love to do as a special treat. Some people love going out to restaurants to eat whilst others prefer a takeaway on the couch but one thing I’ve seen becoming a huge hit in the UK recently is cream tea.

I say recently, i mean cream tea always been a hit here in the UK but as of recently, I’ve seen a lot more people sharing their cream tea’s and it got me inspired.

We all know cream tea is well known for its tasty treats. Wether that be the tiny rectangle sandwiches or the well known and loved angel cakes. That being said, in my eyes, the star of the show has and always will be the scones.

I don’t think you can actually have a cream tea with scones, can you? I’m pretty sure that’s a criminal offence…

Now, I think we all know where I’m going with todays bake. Yep, that’s right, I’m back with a delicious scone recipe.

If you’ve been here a while, you’ll know I’ve made and shared a couple of really simple yet unbelievably tasty scone recipes already so todays recipe has a slight twist. Todays scones have been filled to the brim with freeze-dried raspberries to give it that fruity kick.

We all love a typical scone but sometimes it’s nice to have a switch up and I won’t lie to you guys, these raspberry scones… *chef’s kiss*. I may even go as far as saying that these have that slight edge on your typical plain scone.

So if you fancy trying a fruity scone, this is your chance. My recipe is quick, easy and the end result is blooming YUMMY! Keep on scrolling, the recipe is below:

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Category: Sweet Treat

Serves: 8-10

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Overall Time: 30 Minutes

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Ingredients You Need For Scones:

• 500g Of Self-Raising Flour
• 0.5tsp Of Baking Powder
• 50g Of Caster Sugar
• 115g Of Salted Butter, Cold & Cubed
• 225g Of Buttermilk
• 1tsp Of Vanilla Extract
• 1 Egg
• 75g Of Freeze-Dried Raspberries

Ingredients You Need To Serve:

• Small Punnet Of Fresh Raspberries
• 1 Jar Of Raspberry Jam
• 1 Pot Of Double Cream, Whisked To Soft Peaks
• Butter

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How To Make Scones:

• Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 200C / 180C Fan / Gas Mark 5.
• Secondly, in a medium sized bowl, whisk together the 225g of buttermilk, 1tsp vanilla extract and 1 egg. Then, set aside.
• Next, in a large bowl, add in 500g of self-raising flour, 0.5tsp of baking powder and 50g of caster sugar.
• Now, using your finger tips, rub the 115g of cold and cubed salted butter into the flour mixture until the mixture resembles crumbs (mostly fine crumbs but they will vary in size).
• Make a well into the centre of the large bowl and pour in the wet ingredients. Using a fork, bring the mixture together.
• Once a dough has formed, fold in 75g of freeze-dried raspberries, then pour the mix onto a lightly floured work surface.
• Continue to fold the dough together to form a very smooth ball then using a lightly floured rolling pin, flatten out the dough to a thickness of about 4cm.
• Using a round cutter (preferably a smooth edge cutter as it cuts more cleanly), cut out 8-10 scones.
• {TIP: you may need to re-roll and re-flatten the dough a couple of times to get all 8-10 scones}.
• Place the scones onto the pre-lined baking trays and using a pastry brush, egg wash the tops and sides of the scones.
• Now, place the scones into the oven and bake for around 20 minutes, until the top and base is a nice golden colour and makes a hollow sound when tapping.
• Once baked, remove from the oven and allow to cool completely.
• Finally, using a sharp knife, cut the scones in half and serve with a generous amount of raspberry jam, fresh raspberries and whipped cream or butter.

That’s your Raspberry Ripple Scones prepared, baked and filled, ready for you to enjoy!

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You can’t tell me that these scones don’t draw you in and have you drooling!

I love the kick of flavour the freeze-dried raspberries added to these scones. I won’t lie, I don’t think there’s any plain scones in my future, give me a scone packed full of raspberries any day! So. Damn. Good.

Let me know in the comments below if you make these scones yourself and if you do, what your thoughts are on them. Are you a fruity scone convert or do you prefer a plain scone?

Sending you all tons of love & hugs as always,

Elle xo