Hey guys! I’ve missed you! Feels like I’ve been away forever! I don’t normally post on Thursday but I just couldn’t wait one more day to share these gorgeous Sweet Cream Scones with Homemade Raspberry Sauce.
Nick was on break last week so we got outta Dodge. We spent a couple mist-filled days up in Lake Placid then made our way to Boston where we met up with our chicas. Chels flew home for the long weekend and the five of us (plus one happy fluffy puppy) shared the experience of a 5K on Sunday. It was glorious! The race route had us meandering through park-like streets dotted with sunshine yellow daffodils and Easter colored crocuses. And if that wasn’t enough – the race ended with a dance party. Talk about incentive! Even little Dolce gave it her best effort and I’m pretty sure if she were toting a bib she would have clocked a better time than I. She makes for a great running partner even though her legs are only about 2 inches high. That girl can move!
Of course, the weekend’s clock ticked down to zero and it was time to return to real life. Chels and I ended up staying a day longer than the fellas so we went to the airport together. I delivered her to her gate and made way to mine only to find out that my flight was delayed. Have you ever been in this position? For about a minute you want to be mad and then you’re like, wait, why do that to myself? Let’s settle in, relax and read. So, that’s what I did.
Luckily I brought along my latest issue of Saveur and while perusing, I decided I’d let it dictate my next post. At first glance, I thought I’d be delving into a Roman classic – and although every recipe in that article looked incredible – it was the Sweet Cream Scones that caught my attention. This lovely story makes a case for teatime. Not that we ever need to make a case for teatime – but boy, these scones make a case for teatime.
I guess because I was sitting in the basement level of a chilly airport, peering out at the comings and goings of steel blue metal vessels against a heavy gray sky – the idea of hot tea and sweet scones bubbled up all sorts of comfort in a way that not even the world’s coziest cable-knit blanket could.
This was it… I knew once I was home, my round cutters and parchment paper would make it to the scene.
I’ve always wanted to make scones from scratch and this moment felt right! Is there ever a better time than the present, anyway? Well, maybe there are a few things I’d like to put off…the dentist, laundry, raking…but I digress…
Hey friends, if you’ve ever passed on the idea of making scones from scratch for fear they were too difficult, I am here to say, “You can do it!”.
I’m noticing the beautiful shades of white involved in the making of these scones…winter whites making their last ditch effort before the colors of spring hit our plates.
The tip I would give is make sure the ingredients that are listed as cold or chilled, are cold or chilled. This helps to create the flaky layers we’ve all come to love in a quality scone.
This one recipe makes enough for 24. So, if you have company coming…
…these scones with homemade raspberry sauce will make a gorgeous addition to any Easter table. What do you think?
Buon Appetito!
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Sweet Cream Scones with Homemade Raspberry Sauce
- Category: Breakfast
Ingredients
- Sweet Cream Scones
- 5 cups all-purpose flour
- 1/2 cup sugar
- 2 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 14 Tbsp. chilled unsalted butter, cut into 1/2-inch cubes
- 2 1/2 cups chilled heavy cream
- 1 large egg, lightly beaten
- Raspberry Sauce
- 2 cups raspberries
- 1/4 cup brown sugar
- Juice from 1/2 lemon
Instructions
- In a large bowl, whisk the flour with the sugar, baking powder and salt.
- Add the butter and, using your fingers, rub it into the flour until it forms pea-size crumbles.
- Pour in the cream and stir until dough just comes together.
- Scrape the dough onto a lightly floured work surface and using your hands, form it into a flat block and let rest for 5 minutes.
- Fold the dough in half, press into a flat block once again and let rest for another 5 minutes.
- Using a rolling pin, flatten the dough block until it’s 1-inch thick.
- Using a 1 7/8-inch-round cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets, spaced 2 inches apart.
- Place the baking sheets in the freezer and freeze the scones for 20 minutes.
- Heat the oven to 400 F.
- Remove scones form the freezer and, using a pastry brush, lightly brush the top of each scone with some of the beaten egg.
- Bake the scones, rotating halfway through, until risen and golden brown, about 20 minutes.
- Transfer the baking sheets to a rack and let the scones cool.
- For the sauce combine raspberries, sugar and lemon juice in a medium saucepan.
- Over medium heat, cook down the berries for about 5 minutes until sauce is formed.
- Remove from heat and bring to room temperature.
- Spoon over scones when serving.
- Store sauce in the refrigerator.
{Recipe inspired by Saveur.}
I loved your story (sounds like you had a wonderful time) but I also love how your pictures tell a story too – so beautiful!
Thanks, Kari! I appreciate that! 🙂
Excellent, I’ll be right over with the coffee!
I’m waiting! Thanks, friend!! 🙂
Glad you had great time with the family Annie! These scones look so perfect! Love the sauce! Can’t wait to make some!
Thank you, friend! These scones are incredible!! 🙂
Oh, Annie, I can relate to so much of this post. I had scones in England, and they were one of my favorite things ever. And, I understand taking the opportunity to be with your kids and making that a priority. Also, I’ve done lots of traveling for work in the past year, and I’ve learned to appreciate the chance to just slow down and wait, passing the time calmly. By the way, I’m so impressed that you run 5Ks! I can only run for 10 minutes…Beautiful post.
You. Had. Scones. In. England? Oh myyyy! My bucket list just got one line longer! Yes, there’s never a question for me that when we can be together – that will be the priority. So, I went through two 5K training programs, and honestly, if you’re thinking about running a 5K – I absolutely recommend the training! It made all the difference in the world. Thank you, my friend!! 🙂
Well, I don’t want to brag, but I had scones…with clotted cream…in England…in a castle! I’ll have to look into the 5K training program. Thanks for the recommendation. 🙂
Clotted cream? In a castle? Now you’re just teasing me! That had to be quite the experience! Lucky you!! 🙂
I adore scones, both eating and baking them. These look so beautiful and proper sitting wih raspberry sauce covered all over them. For for the Queen! ? If I had these at Easter I would be one happy camper.
Yes, for the Queen! Do you think they’ll let me pop over with a bowlful to share in afternoon tea? Thanks, my friend!
These look delicious, Annie!! I don’t need company coming to make these. Pretty sure I could eat a bunch myself with my morning coffee. I absolutely love scones and that raspberry sauce is the icing on the cake, er. scone, lol. Good for you for doing the 5K run! That’s awesome. We had more snow here today so no running outside just yet, so treadmill for me. I’d gladly run an extra bit to eat more of these. Have a wonderful weekend 🙂
Thank you, friend! I hear you…we’ve been hitting the park for some long walks – mainly to work off these scones 😉 but we were definitely blessed with the weather we had last weekend! Picture perfect! Have a wonderful weekend! 🙂
Hooray for your 5K Annie! So much to celebrate.. even if it means celebrating during a delay.. 😮 ! Your weekend sounds like so much fun. Then these scones. Just the word makes me weak in the knees every single time. Add sweet cream to it and well I really have to pace myself! Love the tenderness of these scones and that homemade sauce is dreamy. I’m not sure I would be able to share these, Annie. Thank you for this! Wishing you another splendid weekend!
Why thank you! We had a really great time…it’s far and few between that the five of us are together these days, so when we can be – we max out our fun! I had a feeling you might like this recipe! Thank you so much, my friend! You also have a splendid weekend! xo
Annie – I simply adore these scones! Fantastic idea! Love that you made them from scratch, can’t wait to try. Happy weekend my friend.
Nothin’ like homemade scones…they’re kind of dangerous to have around! Thanks, my friend! You also have a happy weekend! 🙂
What a wonderful time you had with family! And boo to real life! I’m a huge fan of scones and yours look absolutely perfect in every way. If I had company coming, I’d have to make a double batch because 24 are just enough for me! lol! Your photos are so gorgeous Annie, that I’m surprised you aren’t a professional food photography and stylist. I’m always so impressed and wish I had your great eye and style 🙂
Hahaha! I know, right?! What’s up with real life always buttin’ in?! Yep, I could easily see a double batch in my future as well! Thank you so much for your kind words about my photography! That is so so sweet but you have an eye for style yourself, milady! Have a great weekend..can’t wait to see what you’ve got cooking! xo
I’ve never made scones or even had a scone, but these look fabulous! I love that touch of jam- delightful 🙂
I’m thinking you must be able to find a lovely scone or two on or near your campus…it’s worth the investigation! Thanks, dear!
Homemade raspberry sauce has to be my favorite fruit sauce. Hands down. These little tender scones look like the perfect way to eat my next batch of sauce 🙂
Oh yes! I hear you…these scones do indeed make a perfect platform for that splendid sauce! 🙂
Hi Annie, your scones look so good. Quite mouth-watering.
I have a special scone baking pan with dividers built in but I’ve never used it.
You’ve inspired me to dig up that pan and put it to good use after seeing this recipe.
Nice pictures.
Hi Lisa, I’ve never seen that pan – I need to investigate because I have decided that scones need to play a bigger role in my life! Thanks for stopping by with a kind word, my friend!
Well you are true inspiration not only with your delicious recipe for scones and jam but your photography makes me want to eat my laptop and that saying a lot because I had to whine a beg for quite a while before I got my Mac! I haven’t made scones and don’t ask me why — I just don’t know. I love a challenge and I know they’re delicious . . . I guess you just gave me a good kick in the rear. I think I’ll do something with lemon. I’ve got lots of them so I’d best use them up. Glad you’re back 🙂
Hahaha! You crack me up! Well, don’t eat your Mac – I’d hate for you to have to whine and beg, again! That’s no fun! 😉 Okay – time for you to make some scones! Have fun and enjoy!!
These scones are amazing and the raspberry topping is the “icing on the cake” so to speak! Congrats on your run. I’ve been delayed at the airport, you’re powerless so I got Starbucks and a magazine ?. Take care!
It really is the icing on the cake! 😉 Thanks so much…I’ve run a few 5K’s now and I just love it! My time hasn’t improved but my knees don’t hurt – so that’s something! Have a great weekend, my friend!
Just gorgeous, Annie – what a lovely way to start the day! There’s so much inspiration in magazines – I get so many and love ripping out articles for later reference. I’m really loving Eating Well lately. I’ll have to check out Saveur. Have a great weekend and glad you had such a fun family trip!
I’ve been ripping out magazines articles for as long as I can remember…I’ll have to check out Eating Well! Thanks for your kind words, my friend! Have a lovely weekend!
I’m so glad you shared these scones today, Annie! I absolutely love this gorgeous treat! You had me at sweet cream. What a delicious breakfast or dessert. Just perfect to go alongside my morning cup of coffee!
I am too! I normally post on Tuesday/Friday, and sometimes Sunday now with my Soul Snacks…but once this post was ready to go – I couldn’t wait! They’re too delicious not to share! Plus, after being away for a few days – I was missing it! Thanks for your sweet words, Gayle! Have a beautiful weekend, my dear!
Yay! Your back!! I was totally wondering where the heck you went! I saw you on social media, but every time I came here there wasn’t a new post.. I was sad. But it’s okay, you are most definitely making up for it with these fabulous scones!! Sweet cream scones sound amazing and that raspberry sauce sounds like the perfect accompaniment! These would be a wonderful addition to Easter brunch, Annie! Pinned!
P.S. SO glad you all had a wonderful weekend! And bravo for completing the race!! xo
Hahah! I really never fired up my computer…only the phone! 🙂 So glad you like the scones…they are truly beyond! Between your post today and these scones – I think we’ve got Easter covered! The run was great – it was a gorgeous day! I certainly didn’t break any records – never will(!) – but I finished, and that felt good!! Cheers, my dear! xo
Sounds like you guys had a wonderful trip. I’d love to see Lake Placid – if it’s anything like the name suggests, I’m sure it’s absolutely lovely. Also lovely, are these gorgeous scones! My mom used to make scones when we were kids, but I don’t think I’ve had them since! I don’t know why, I LOVE them! Thank you for not only reminding me of a childhood favorite, but for posting this awesome recipe! And I’m all over that raspberry sauce – YUM!
Lake Placid is precisely what the name suggests…and then some. It’s our home away from home. We love it! Well, my friend – I think it’s about time you make yourself some scones! You’ll be glad you did! Such a treat… Thank you!! 🙂
I’ve been dying to make scones from scratch these last couple of months but definitely felt a little hesitant out of fear that I’ll fail. Annie, these are absolutely to die for, I need to make these — they’re calling my name this weekend. And that raspberry sauce is the perfect touch of sweetness. Gorgeous photos as always!
Make them!! I promise you will not fail! And the delicious reward far outweighs the effort! Thanks, my friend! 🙂
These scones look incredible! Love the sweet cream and raspberry sauce!!
Thank you, Jen! The sweet cream is a lovely addition! 🙂