Raspberry Scones

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I’ve never been a huge fan of Valentine’s Day. I guess it’s because I’ve always thought that love should be celebrated every day and not just on one day of the year, but to each their own I guess. But in the same regard, Valentine’s Day is just as good as any other day to show your honey that you’re thinking of them.

Since we have young kids and date nights don’t happen as often as they probably should, this year I’m going to do a breakfast in bed for my hubby. Most of the things I’m making can be made ahead of time, so it’s just a matter of firing up the coffee pot and taking it in the bedroom.

One of those items are these fresh raspberry scones. This recipe for raspberry scones creates the perfect accompaniment for a morning cup of coffee with a perfectly crisp outside with a soft inside, and a sweet berry swirl.

Scones

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons butter, chilled and cut into pieces
1 egg beaten
1 teaspoon vanilla
1/2 cup cream
2 tablespoons cream
1 cup raspberries (frozen or fresh both work well)

Egg Wash

1 egg beaten
1 tablespoon cream

Whisk together the flour, sugar, baking powder, and salt.
Mix the butter in the dry mixture using a pastry cutter. The mixture will be crumbly.
In a separate small bowl, combine the cream, egg, and vanilla. Add the wet ingredients to the flour mixture and stir until just combined.
Knead the dough slightly on a floured surface. Add the berries to the mixture and knead just enough to mix the berries throughout the dough.
Form the dough into an 8″ round circle, about 1 1/2″ thick. Cut the circle into 8 pie-shaped wedges.
Place the wedges about 2 inches apart on a parchment-lined baking sheet. Brush the tops with egg wash.
Bake in a 400 degree oven for about 20 minutes, or until nicely browned.