Heavenly scone recipe tastes like 'eating a cloud' and 'always impresses'
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Most people tend to grab scones off the supermarket shelves rather than rustling them up at home. But, if you've got a cracking recipe, whipping up scones can be a doddle – and quicker than you'd think. Sarah Rossi's "delicious raspberry scones" that "always impress" come with a dollop of passion fruit and clotted cream, and they're a cinch to make.
Over on her food blog Taming Twins, she raves about how her scones are a cut above because they're packed with Cream of Tartar, making them taste like "something like eating a heavenly cloud" when scoffed straight from the oven. Plus, as a bonus, it gives them a charming "lumpy, bumpy rustic look".
Kick things off by cranking your oven up to 220 degrees. Chuck the flour, salt, sugar, bicarb, and Cream of Tartar into a bowl and give it a good mix. Work in the butter until it's lump-free – a mixer is your friend here if you've got one, reports the Express.
Toss in the raspberries and give them a mix, squashing some and leaving others whole. Finally, pour in the milk and stir it all up until the dough just binds together. Roll out the dough gently then cut out your scones. While any circle cutter or an upturned glass will do, if you fancy cutting like a pro, you'd want to use circular cutters with fluted edges.
Place them on a baking sheet lined with baking paper and give the tops a brush with beaten egg – careful to avoid drips down the sides as that can inhibit rising. Pop them in the oven for 10 minutes or until they're "golden" on top, turning at eight minutes if you've got an uneven oven. Once the scones are cool, split and serve with a generous helping of clotted cream and passion fruit puree.
