Wednesday, May 9, 2012

Mini Raspberry Vanilla Scones

2 cups all purpose unbleached flour
4 teaspoons baking powder
4 tablespoons sugar
Pinch of salt
6 tablespoons frozen unsalted butter
1 cup raspberry preserve
1/2 cup whole milk or cream
1 egg, room temperature
2 teaspoons pure vanilla extract

Preheat oven to 375 degrees F

Combine flour, sugar, baking powder and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream), vanilla and egg in a separate bowl. Fold wet ingredients into dry ingredients.

Pat dough out onto a lightly floured surface. Divide dough into 12 equal portions. Add  a teaspoon of raspberry preserve to the middle of each piece and make sure to close completely.

Line a 12 cup small muffin pan and add scones. Refrigerate for 10 minutes. Remove from refrigerator and bake for 15 to 20 minutes or until golden brown and dough is cooked.


isabelleathome said...

yummy! I <3 scones :)

Lauren Kelly said...

Amazing!! I can't wait to try these!!!

Mia said...

thank you!

RecipeNewZ said...

I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.

It's called RecipeNewZ (with Z) -

I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

Mia said...

Thank you!

Basilmomma Heather Tallman said...

Making these!

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