Like Elliot in the book, I used to work as a baker. I never got used to the at-work-before-dawn hours, but I will say learning to make raspberry scones was nothing short of a revelation. This recipe is adapted from Crème de la Crumb and has a hint of almond I really like. I’ve tweaked the flour, sugar, and flavoring - this is now my basic, go-to scone recipe, and I vary it by subbing in other fruit, like frozen blueberries or chopped dried apricots, which are also super yummy.
ELLIOT’S RASPBERRY SCONES
2 ¼ cups flour
¼ cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, cold
2/3 cup heavy cream
2 teaspoons almond extract
1/2 cup frozen raspberries (or other fruit of your choice)
Preheat oven to 425 degrees. Add flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add butter and use a pastry cutter or two knives working cross-wise to cut the butter into small pebbles.
In a small mixing bowl, beat egg, almond extract, and heavy cream together with a fork. Pour into the dry ingredients and mix until the dough sticks together.
Gently fold in raspberries. It’s okay if the dough turns a little pink. The frozen fruit will help the dough hold together. If you’re not using frozen fruit, I recommend chilling the dough a short time to make it easier to work with.
Knead the dough 1-2 minutes. You can do this on a lightly floured surface. I just do it in the bowl, using a circular motion with your palm to press down, give it a quarter turn, fold it over and press down again a couple times. Super easy and no mess!
Place a sheet of parchment paper on a baking sheet or lightly coat with cooking spray. Transfer the dough to the baking sheet. Pat the dough out until it’s about ½ inch thick. Use a knife or pizza cutter to cut dough into wedges and space them out so they aren't touching. You can freeze the unbaked scones at this point, which is what we used to do in the bakery. They’re best warm, so I make up a batch for the freezer and only bake a few at a time.
Bake for 7-9 minutes or until the scones turn light brown around the edges. In my book, this is perfection, but if you like your scones sweeter, follow Crème de la Crumb’s optional instructions for topping the baked scones with powdered sugar glaze and shaved almonds.