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Raspberry Scones

Coffee shop scones but they actually taste like something. The freezer trick is what makes them tall and flaky instead of flat hockey pucks.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Freeze Time: 1 hour
Total Time: 1 hour 35 minutes

Ingredients

For the Scones

  • 2 3/4 cups all-purpose flour
  • 2 cups raspberries
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp table salt
  • 1 stick cold unsalted butter
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup heavy cream

Optional Glaze

  • 2 cups powdered sugar
  • 6 tbsp half-and-half
  • 1 teaspoon vanilla extract

Instructions

  • Whisk flour, sugar, baking powder, and salt in large bowl.
  • Cut cold butter into small cubes, work into flour mixture until pea-sized crumbs form.
  • Whisk eggs, vanilla, and cream in separate bowl.
  • Pour wet into dry ingredients, stir until just combined.
  • Gently fold in raspberries.
  • Divide dough in half, shape each into 6-inch circle on floured surface.
  • Cut each circle into 6 wedges.
  • Place wedges 2 inches apart on parchment-lined baking sheet.
  • Freeze 30-60 minutes.
  • Heat oven to 400F.
  • Bake frozen scones 15-20 minutes until golden.
  • Cool 5 minutes on sheet, then 25 minutes on rack.
  • Whisk powdered sugar, half-and-half, and vanilla until smooth.
  • Drizzle glaze over cooled scones.