Raspberry Scones with Whipped Cream - Vegetarian

There’s nothing quite like starting your day with a plate of these Elegant Raspberry Scones with Fluffy Whipped Cream. These scones, with their delicate balance of sweetness from ripe raspberries and a tender, buttery crumb, promise a truly refined breakfast experience. Each scone is a little piece of morning luxury, perfect for those who appreciate the finer things in life.

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Temps de préparation 15

Temps de cuisson 20

Temps total 35

Type de plat Breakfast

Cuisine International

Portions servings

Calories 350 kcal

Ingrédients

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup heavy cream, plus extra for brushing

1 large egg

1 teaspoon vanilla extract

1 cup fresh raspberries

2 tablespoons coarse sugar (optional)

1 cup heavy cream (for whipped cream)

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for whipped cream)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Cut in the cold, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract. Add to the flour mixture and stir until just combined.
Gently fold in the fresh raspberries.
Turn the dough out onto a lightly floured surface and knead briefly until it comes together. Pat into a 1-inch thick circle and cut into 8 wedges.
Place the scones on the prepared baking sheet, brush the tops with extra heavy cream, and sprinkle with coarse sugar if desired.
Bake for 18-20 minutes, or until golden brown.
While the scones are baking, make the whipped cream. In a medium bowl, beat 1 cup heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Let the scones cool slightly on a wire rack. Serve warm or at room temperature with a dollop of whipped cream.

Nutrition (per 100g)

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Raspberry Scones with Whipped Cream – Vegetarian