Julia Child famously once said, “If you’re afraid of butter, use cream.” She’s right, of course, which is why I switched from butter to heavy cream for my go-to scone recipe. Using heavy cream means ultra-flaky, perfectly soft scones every time.
Dotted with the prettiest raspberries and perfumed with almond extract (because summer is too short for vanilla – wise words from my friend Valerie of Une Gamine dans la Cuisine), there’s nothing quite so fine as summer berries baked into tender cream scones.
Raspberry Cream Scones
- 1 1/2 cups fresh raspberries
- 3 cups flour
- 1 Tbsp aluminum-free baking powder*
- 1 tsp salt
- 1 cup sugar
- 1 1/4 tsp pure almond extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 1 Tbsp sugar
- Line a rimmed baking sheet with parchment paper and arrange raspberries in a single layer; freeze for 1 hour. For the scones, line two rimmed baking sheets with silicone mats or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl.
- Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add raspberries and gently fold in just until a shaggy dough forms - if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them. Brush scones with cream and sprinkle with sugar. Bake for 25 to 26 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheet before removing to a wire rack to cool.
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.