Raspberry Scones

After picking raspberries at a local U-pick, I froze about 2 cups because I knew I'd be making scones soon. For my friend's birthday, I decided what better way to make his day than have an amazing breakfast. Breakfast is the most important meal after all. These turned out better than I thought. I had these with other breakfast-like things, including a side of my special homemade homefries. Tasty!

Raspberry Scones

Recipe based off of this one.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients (tweaked from original)

10 tbsp unsalted butter (so have 2 sticks ready!)

1 1/2 cup frozen raspberries

1/2 cup heavy cream

1/2 cup yogurt

2 cups unbleached all purpose flour (plus additional for work surface)

1/2 cup sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

zest of one lime

vanilla sugar to sprinkle on top

(made by mixing: 1 tsp vanilla extract with 1 cup sugar)

Directions

1. Preheat oven to 425º

2. Grate 8 tbsp butter and place in freezer until needed

3. Melt 2 tbsp butter and set aside

4. Whisk together cream and yogurt in medium bowl. Refrigerate until needed.

5. Mix flour, sugar, baking powder, baking soda, salt, and zest in a medium bowl.

6. Add frozen butter to flour mixture and toss with fingers until coated.

7. Add milk mixture to flour mixture. Fold with spatula until just combined.

8. Transfer dough to liberally floured work surface.

9. With floured hands, knead dough 6-8 times until it just holds together in a ball (adding flour as needed to prevent sticking).

10. Roll dough to approximate 12 inch square. Fold dough into thirds. Lift short ends and fold into thirds again to make 4 inch square.

11. Transfer dough to plate lightly dusted with flour and refrigerate for 10-15 minutes or chill in freezer for 5 minutes.

12. Transfer dough to floured work surface and roll into approximate 12 inch square.

13. Sprinkle raspberries (that have been coated with a tbsp of sugar because tart) evenly over surface.

14. Loosen dough from work surface and roll dough into a tight log

15. Lay seam side down and press log into 12 by 4 inch rectangle.

16. Using a sharp knife, cut rectangle crosswise into 4 equal sections.

17. Cut each section diagonally to form 2 triangles.

18. Transfer to parchment-lined baking sheet.

19. Brush tops with melted butter and sprinkle with vanilla sugar.

20. Bake until tops are golden brown (15-25 minutes) then transfer to wire rack to cool.

**To make ahead: After placing scones on the baking sheet, either refrigerate overnight or freeze. If refrigerated (what I did): Heat oven to 425º and follow #19-20. If frozen: heat oven to 375º, follow #19-20 but extend cooking time to 25-30 minutes.