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 KitchenIngredients
12 servings
- 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
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.
Source: Barefeet In The Kitchen
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