|Ready for infinite exploration|
|Breakfast is served|
Adapted from Very Vanilla Bean Scones
For a slightly prettier finish, brush scones with egg wash and sprinkle with sanding sugar before popping them into the oven. Makes 32 mini-scones or 16 regular scones.
3/4 cup heavy cream
1 lemon, zested
1 tablespoon vanilla extract
1 large egg
3 cup cake flour, plus more for dusting
3/4 cup granulated sugar
5 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter (2 sticks), chilled and diced
6 ounces fresh raspberries
Measure out the cream, then add the lemon zest, vanilla, and egg and beat lightly with a fork. Chill this in the fridge while you manage the dry ingredients.
|The zest is best|
Pour the flavored egg and cream mixture into the large bowl and stir with a fork until the dough is roughly mixed, with scant dry mix available.
Use a rubber spatula to scrape the dough out onto a floured surface and shape into a ball, flouring generously.
|Cracks take your scones from crumbly, to structural disasters|
Spread the raspberries out across half the dough, then fold over and press together. Continue to fold and press, adding more flour as needed, until the raspberries are evenly distributed throughout the dough.
|Into the fold|
Slice the round into eight wedges, and then bisect these to yield 16 medium-sized scones. You may also cut them in half again, for 32 mini scones.
Preheat an oven to 350 F and line two baking sheets with silicone baking mats or parchment paper. Arrange chilled scones about two inches apart and bake until fragrant, very lightly gilded at the bottom, and dry to the touch, 15-17 minutes.
Cool on the pan for about 10 minutes, then move to wire racks to cool completely.