Wednesday, June 30, 2010


High Tea...Raisin Scones with Raspbery Jam & Devonshire Cream



4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins OR Dried strawberries or chocolate chips
1 extra-large egg beaten with 2 tablespoons milk, for egg wash


Preheat the oven to 400 degrees F.

Combine 4 cups flour, 2 tablespoons sugar, baking powder and salt in a mixer bowl.  Add the cold butter on low until it is pea-sized pieces. Add eggs and heavy cream to the dry ingredients just until blended. Mix raisins, berries or chips 1 tablespoon flour and then add to the scones quickly.
Place in a greased scone pan or roll out and cut with a biscuit cutter and lay on a parchment paper lined cookie sheet.
Brush the tops with the egg wash and sprinkle with more sugar. Bake for 20 to 25 minutes until the golden.  Adapted from Ina at Barefoot Contessa!  Love her!
Serve with raspberry jam and Devonshire cream:
For the cream:
Beat Together:
  • 1 cup heavy cream



Corinne said...

We made scones too!! How funny! They were dark chocolate chip. Yours look yummy!

Mrs. Baron said...

Oooooooh! Your scones sound delish!!!!!!!!!!!! xo

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