Sour Cream Raspberry Scones!

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Scones are one of my favorite things to have around the house.  Basic ingredients are usually in your cupboard, and most any fruit you have laying around will work.  I am a big coffee drinker and scones are a must have.

Makes 10-12 Scones small scones or 6 jumbo scones

  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/3 cup cold unsalted butter, cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 1 cup of raspberries

INGREDIENTS (GLAZE)

  • 1 large egg, lightly beaten
  • 2 tablespoons heavy cream

DIRECTIONS

Preheat oven to 375 F with the rack in the middle of the oven. In a large bowl, whisk together the dry ingredients. Blend the butter into the flour mixture with a food processor or your finger-tips. The mixture should look like coarse crumbs, with chunks of butter the size of small peas. Combine the sour cream, beaten egg and vanilla in a separate bowl. Add this mixture to the flour mixture. Stir until just combined, then fold in raspberries.

Knead dough gently on a floured surface two or three times. The more you touch the dough, the more the butter in it melts, causing it to become sticky, so remember to apply a light touch!  Roll or pat the dough into one circle for jumbo scones or two circles for smaller scones.  Then, using a pizza cutter, cut the dough into triangle slices. Place the scones on a cookie sheet covered in parchment paper, spacing a few inches apart. Brush the tops of the scones with the egg and cream mixture. This helps to brown the tops of the scones during baking.  Sprinkle tops with sugar if desired.

Bake for about 16-18 minutes or until nicely browned. Remove from the oven and transfer to a wire rack to cool, or serve immediately.

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