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.


6 comments:

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) - http://recipenewz.com

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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