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.


Anonymous said...

yummy! I <3 scones :)

Lauren Kelly said...

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

Mia said...

thank you!

Mia said...

Thank you!

Unknown said...

Making these!

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