Sarah Kieffer’s Flaky Raspberry Scones as introduced by @fivealive on the breakfast thread.
The only changes I made were to 1) work in the butter by hand (instead of stand mixer), 2) cut the raspberries in half before pressing them into the jam-covered dough, and 3) make 12 small-ish scones (instead of 8 larger ones).
We loved these! I’m not a huge fan of fresh fruit in scones, but here the volume is so small (50 g. per recipe), with the berry flavor augmented by the thin layer of jam, that I did not get that gummy mouth feel that can often accompany fresh-fruit scones. FWIW: I did put the raspberries on a plate in the fridge overnight before making the scones to dehydrate them a tad.
Will make again with certainty.
