The perfect brunch addition: scones that incorporate raspberries two ways, without making your dough difficult to work with or sacrificing the texture of a good scone. Centered within each scone is a deliciously pleasant surprise as you bite into the raspberry cheesecake filling instead of what would usually be a boring bread middle.
You all know a homemade cookie is unbeatable. You know that homemade baked goods can be a bit more difficult but are always worth the effort. You know that if you make it at home, you can get the texture and flavor you like – and it won’t just be a bomb of sugar designed to trick you into thinking it’s tasty. So today, let’s talk about how to make delicious scones right at home.
Making a good scone comes down to: butter cutting, and controlling the moisture that goes into your dough. Essentially you need to remember two things: 1. the butter should be cold, you should be able to see chunks of it in your dough, so don’t ever let it melt, and 2. the less liquid you use, the better. There are lots of methods to get your butter worked into the dough to the right size but my favorite is the easiest: using a pastry cutter. Once your dry ingredients are whisked, use the cutter to mash the butter into kidney-bean sized chunks. Add just enough liquid, your dough should look dry, and work it quickly until it comes together. Then, keep the dough as cold as possible. Not so bad, eh?
One way to avoid adding too much liquid is to avoid fruits that will seep into the dough – raspberries do this to me every time because they so easily mush. So, I came up with a recipe that incorporated raspberries two ways, thereby avoiding any way of ruining the texture of my scones. Also, it’s such a deliciously pleasant surprise to bite into the raspberry cheesecake filling instead of what would usually be a boring bread middle.
Once fully assembled, these need to be frozen for about an hour before they are baked. You can also make them a day (or more!) ahead of time.
Keep your butter, and buttermilk/cream as cold as possible until the moment you need to use them. These ensures the butter doesn’t melt into the flour and keeps into chunks when it goes into the oven.
One thing I do to streamline my process with these is to keep a parchment lined cookie sheet in the fridge and add the dough squares to it as I make them. Once I have all my squares, I pull out the pan and fill them by spoonful. I work near a sink or a bowl of water so I can easily close them once filled then promptly get them in the freezer.
I don’t recommend eating these hot – the cream cheese filling tastes better once they have cooled. Plus, if you wait till they cool you get to put the yummy, yummy glaze on top.
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