Glazed Raspberry Scone

Ingredients & Directions:
(adapted from here)

2 C Flour
1/3 C sugar
2 tsp baking powder
1/2 tsp salt
5 T chilled butter, cut into 1/2-inch pieces
1 C plus 3 tablespoons whipping cream
1/3 C (about) raspberry jam (do not use seedless)
1/2 C powdered sugar
About 4-5 Fresh Raspberries

Preheat oven to 400 degrees. 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. Make small balls of dough and flatten each one with your hand, or rolling pin if you prefer. Make sure you make a top and bottom for each scone; 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, and remaining 3 tablespoons cream, and raspberries in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

I felt a bit like Paula Deen, y'all, with all that butter running through my fingers.


I used a piece of aluminum foil on the counter, lightly floured to flatten the balls of dough.



While the scones are cooking you should make the raspberry glaze. I thought of adding the fresh raspberries to the glaze after I made the glaze base. It just looked so plain. I really liked how it turned out and will definitely try it again with other fruit.


I glazed the scones on a wire rack, while resting the wire rack over the baking sheet, that way I kept the mess contained to one place.

I hate to toot my own horn, no I don't, but these were delicious. I seriously ate four scones right after I finished taking all the pictures.