From: Lauren Mirecki
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons cold, unsalted butter, cut into 1 inch squares
- 2 large eggs, lightly beaten
- 1/2 cup cream (or half and half)
- 1 cup fresh raspberries
Orange Glaze
- 1/2 cup icing sugar (confectioner’s, powdered sugar)
- 4 teaspoons orange juice
Cut cold butter into 1 inch pieces. In a stand mixer, combine flour, sugar, baking powder and salt. Add in butter using paddle attachment and mix on low until the mixture is crumbly.In a separate bowl, mix together eggs and cream with a fork. Turn the mixer on low and slowly add the egg mixture. Once combined, turn off mixer. Gently fold in the raspberries (usually I do this by hand). Put some flour on your work surface. Shape the dough into a disc, or square, or diamond, really, whatever shape you want! Dust lightly with flour and cut into scones with a knife or round pastry cutter.
Place on a parchment lined cookie sheet. Bake at 400 for about 17-20 minutes (check one to make sure it is baked all the way through – it may take longer with the moisture from the raspberries).
Mix orange juice and icing sugar together in a bowl. Drizzle over scones. Serve hot!
NOTE: Can sub other add ins instead of raspberries, we like craisins (or fresh cranberries) and white chocolate, or chocolate chips. Keep in mind bake time will be less if using "dry" mix-ins, instead of "wet" ones (ie: craisins vs cranberries).
When I haven't had orange juice on hand, I use tangerine or orange essential oil and it tastes wonderful
