Raspberry Cream Cheese Buttermilk Scones

My wife is a raspberry hound. Yep. If it has raspberries, she is hopeless. Add some cream cheese and she is putty in my hands. This is a lighter scone which balances the tartness of the raspberry with cream cheese. An excellent Mothers Day treat.


Many scones are little rocks, you could break a tooth on them. But a scone is just a sweet biscuit with things added. Add some fruit, sugar, cinnamon or cream cheese. So I make mine with a little boost of baking soda to puff it up some.

Rating:

 Not an unexpected rating.

Notes: Raspberries would break apart in the mixing so I froze them along with the cream cheese that I cut in small cubes. I do this with blueberries also but not apple.

 Start about 2 hours before you want to cook. Wash and dry 1 to 1 1/2 cups of raspberries. Cut 4 oz of cream cheese into 1/4 to 1/2 inch cubes.

Preheat oven to 375 convection. Mix dry ingredients: 2 cups AP flour, 1/4 cup sugar, 1/2 t salt, 2t baking powder, 1/4 t baking powder. Mix well with a fork.

Chop 6 tablespoons of butter into small cubes.

With a large fork, cut the butter into the dry mix until crumbly.

 Mix the frozen cream cheese and raspberries.

 Whisk together the wet components: 1 egg, 1/2 t vanilla and 3/4 cup buttermilk.

 Drizzle in the wet to the dry while stirring gentle until all the dry in combined.

 Roll onto a large cutting board. With wet hands, form into a 8 inch diameter disk about 1 inch thick. With a large knife, cut into wedge shape pieces.

 Move to a parchment covered baking sheet. Whisk an egg with 1 t of water. Brush the scones with the egg wash.

 Sprinkle the top with a little sugar.

Bake until golden brown. About 25 minutes.

Raspberry Cream Cheese Buttermilk Scones

by DrDan at 101 Cooking for Two May-22-2012

This is a lighter scone which balances the tartness of the raspberry with cream cheese. An excellent Mothers Day treat.

Ingredients

Fillings

• 1 cup raspberries - frozen
• 4 oz. cream cheese cut into cubes - frozen

Dry

• 2 cups AP flour
• 1/4 cup sugar
• 1/2 t salt
• 2 t baking powder
• 1/4 t baking soda
• 6 T butter chopped

Wet

• 3/4 cup buttermilk
• 1 egg
• 1/2 t vanilla
• Topping
• 1 egg
• 1 t water
• sugar

Instructions

1) Start about 2 hours before you want to cook. Wash and dry 1 to 1 1/2 cups of raspberries. Cut 4 oz of cream cheese into 1/4 to 1/2 inch cubes.2) Preheat oven to 375 convection. Mix dry ingredients: 2 cups AP flour, 1/4 cup sugar, 1/2 t salt, 2t baking powder, 1/4 t baking powder. Mix well with a fork. 3) Chop 6 tablespoons of butter into small cubes. With a large fork, cut the butter into the dry mix until crumbly. Mix the frozen cream cheese and raspberries.4) Whisk together the wet components: 1 egg, 1/2 t vanilla and 3/4 cup buttermilk. Drizzle in the wet to the dry while stirring gentle until all the dry in combined.5) Roll onto a large cutting board. With wet hands, form into a 8 inch diameter disk about 1 inch thick. With a large knife, cut into wedge shape pieces. 6) Move to a parchment covered baking sheet. Whisk an egg with 1 t of water. Brush the scones with the egg wash. Sprinkle the top with a little sugar.7) Bake until golden brown. About 25 minutes.

Details

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield: 8 scones

Updated

May 22 2012

DrDan