Raspberry Scones

Thursday, June 2, 2016

This week we welcome guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane’s desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

It’s a little intimidating to make a scone using Kerrygold ingredients. I’ll tell you why: scones originated in Scotland, which is not too far from those lovely, grazing Kerrygold cows in Ireland. Is it legal to make a Scottish scone using Irish butter? I’m really not sure.


But I did it! And the rich Kerrygold Irish butter made them even better, I think! As long as I can avoid the gaze of a Kerrygold cow, I can eat these in peace.


I crammed these scones with fresh raspberries, topped them with a brushing of cream, and a sprinkling of coarse sugar.


If you are thinking you’re not a scone fan, you have got to try these—underneath the crisp, crunchy crust is a soft muffin-like interior. These are nothing like those dry coffee shop scones, I promise you!


This scone recipe makes 4 big scones, slightly more than a serving for two people, I’ll admit, but a great way to ease into scones without having to make one dozen.


As the summer goes on, I want you to substitute in your favorite fruit—any and all fresh berries are welcome here (even a berry mix!), and as soon as the first peaches come off the tree, you know I’ll be stuffing them into these scones. Peaches and cream were made for each other.

One of the reasons you can find me in my kitchen making scones more often than biscuits is because they are way easier. When you’re stirring the dough together, be sure to use a light hand and not over-mix. Over-mixing dough can activate gluten in the flour and give you a tough scone rather than a tender, flaky one. After the dough comes together, plop it on a piece of parchment paper (the same one you’ll be baking on), shape it into a circle, slice into four quarters, brush with cream, sprinkle with sugar, and bake! You get the same rewards of a baked good like a biscuit, but quicker and more delicious!

Raspberry Scones
Prep:  10 Minutes
Cook:  17 Minutes
Serves:  4 Large Scones
  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 tablespoons Kerrygold Unsalted Butter, cold
  • 1/3 cup + 2 tablespoons heavy cream
  • 1 large egg yolk
  • 1/2 cup fresh raspberries
  • coarse sugar, for sprinkling on top


Preheat the oven to 400*F, and line a small baking sheet with parchment paper.

In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder. Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.

Next, add 1/3 cup + 1 tablespoon of heavy cream and the egg yolk in a small bowl and beat together. Pour this on the flour mixture and stir until a shaggy dough forms. Don't over-mix, but incorporate things well.

Add the raspberries and stir very gently.

Scoop roughly the dough out and use the warmth of your hands to make it stick together. Mound it on a cookie sheet in a rough circle shape. Brush the scones with the remaining 1 tablespoon of heavy cream.

Slice the scone into four even quarters.

Bake for 15-17 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.