Raspberry Scone Cookies
Raspberry Scone Cookies are tender, crisp, flakey, not-too-sweet berry-filled scones. recipe adapted from Sweet & Simple
Foto: Barefeet In The Kitchen
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup raw sugar (plus 2 teaspoons for topping)
- 3 tablespoons cold butter
- 1/3 cup (plus 1 tablespoon heavy cream)
- 3 - ounces fresh raspberries
Steps
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Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and 1/3 cup sugar in a medium-size mixing bowl. Stir with a fork to combine.
-
Grate the butter and add the butter shreds to the flour mixture. Use the fork to mix the butter into the flour until it's evenly dispersed and approximately pea sized.
-
Add the cream and stir until a loose dough forms. Gently fold in the berries, don't stress it if they break up a bit. Use a medium scoop to portion 12 balls of dough onto the lined baking sheet. Sprinkle with the remaining raw sugar. Bake for 20 minutes.
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 1 cup | - | - |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| kosher salt | 0.25 teaspoon | - | - |
| raw sugar | 0.3333333333333333 cup | Rp 60.000/kg | Rp 4.740 |
| cold butter | 3 tablespoons | - | - |
| 0.3333333333333333 cup | - | - | |
| - ounces fresh raspberries | 3 | - | - |
*Estimated market prices, may vary by region
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