The lovely Catherine from Boutique Bake has been sharing her delicious baking recipes with us (you can check out more Boutique Bake recipes here) and these are the perfect little indulgence for a cold post-Christmas day.
I absolutely love scones, and my vanilla and raspberry version is really delicious. These are really handy to have freshly baked or in the freezer if you have visitors over the Christmas break. They would also be a lovely treat to bring with you if visiting family and friends. Simply serve with butter and jam or some softly whipped cream for a gorgeous treat, perfect with a cup of tea.
Ingredients
- 350 grams of self- raising flour (plus a little extra for dusting)
- ½ teaspoon of salt
- 1 teaspoon of baking powder
- 85 grams of butter cut into cubes (make sure at room temperature)
- 200g raspberries
- 1 teaspoon vanilla extract
- 70g caster sugar
- 175 ml of buttermilk
- 1 beaten egg (for the glaze)
- Jam and whipped cream - to serve
Boutique Bake’s Top Tip: If you don’t have buttermilk, you can add a squeeze of lemon juice to ordinary milk, which sours it slightly, which will be similar to buttermilk. The slightly acidic mix from the lemon juice gives a boost to the raising agents in the flour and baking powder.
So let’s get started!
Method:
- Heat oven to 180oC/fan 160oC/gas 7.
- Tip the flour into a large bowl with the salt and baking powder, sugar and mix.
- Add the butter, and then rub in with your fingers until the mix looks like fine crumbs.
- Next add in the raspberries and vanilla, and mix together.
- Make a well in your dry mix, then add the buttermilk and combine it quickly.
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- Scatter some flour onto the work surface and tip the dough out.
- Dredge the dough and your hands with a little more flour, and then fold the dough over 2 - 3 times until it’s a little smoother.
- Pat or use a rolling pin to create a round shape about 4 cm deep.
- Take a scone cutter and dip it into some flour.
- Plunge into the dough, and then repeat until you have six scones (If you don’t have a cutter, you can simply use the top of a glass to cut them).
- By this point, you’ll probably need to press what’s left of the dough back into a round to cut out another six scones.
- Brush the tops with beaten egg, and then carefully place onto two baking trays lined with parchment paper.
- Bake for 10 mins until risen and golden on the top.
- Dust with icing sugar and eat while still warm or cold on the day of baking, generously topped with jam and whipped cream.
Top Tip: Scones really only last fresh for a day so if you’re not going to finish them, pop them in the freezer once cool. When defrosting them, allow to thaw completely, then reheat at about 160 C/140 fan for a couple of minutes.
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If you’d like to read more from Boutique Bake, why not check out the website www.boutiquebake.ie? And if you are a social media fan, you can like on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest.
Catherine is also on YouTube if you want to check out some baking videos!
