Raspberry Scone Cookies are a perfect balance of not-too-sweet biscuit and berries. If you’re a biscuit lover, you’ll adore these slightly sweet biscuit like cookies. If you love berries, the flavor will thrill you. Tender, fluffy, scones filled with fresh, slightly tart berries, and sprinkled with sugar for a little extra crunch – who could possibly resist these?
Raspberry Scone Cookies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup raw sugar plus 2 teaspoons for topping
- 3 tablespoons cold butter
- 1/3 cup plus 1 tablespoon heavy cream
- 3- ounces fresh raspberries
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and 1/3 cup sugar in a medium-size mixing bowl. Stir with a fork to combine.
- Grate the butter and add the butter shreds to the flour mixture. Use the fork to mix the butter into the flour until it’s evenly dispersed and approximately pea sized.
- Add the cream and stir until a loose dough forms. Gently fold in the berries, don’t stress it if they break up a bit. Use a medium scoop to portion 12 balls of dough onto the lined baking sheet. Sprinkle with the remaining raw sugar. Bake for 20 minutes.
Notes
Raspberry Scone Cookies https://barefeetinthekitchen.com/berry-scone-cookies-recipe/
