INGREDIENTS
1 cup (250 ml) + 1 c. TAB (15 ml) of 35% cream
2 t (500 ml) of flour
1 c. to tab (15 ml) baking powder
2 c. TAB (30 mL) sugar
1/2 tsp. tsp (2 mL) salt
1/3 cup (80 mL) cold unsalted butter, diced
1 t (250 mL) raspberries
PREPARATION
1. In a bowl, using an electric mixer, beat 1 cup (250 mL) of the cream until it forms soft peaks. Book.
2. In a large bowl, combine flour, baking powder, sugar and salt. Add the butter and, using a pastry blender or two knives, work preparation until it has the texture of coarse crumbs. Add cream reserved until the dough is moistened, nothing more. Add the raspberries and mix very gently to incorporate them into the dough.
3. Place dough on a baking sheet lined with parchment paper and lightly floured. With hands, flatten the dough into a square 8-inch (20 cm) square. Chill dough for 30 minutes. Cut dough into 4 squares, then cut each square in half on the bias. Space the scones and brush with remaining cream.
4. Bake on the top rack of the oven preheated to 425 ° F (220 ° C) for 22-25 minutes or until scones are golden. Place the scones on a wire rack and cool completely. (You can prepare in advance scones and place them in an airtight container. They will keep up to 1 month in the freezer.)
Makes 8 scones.
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