Raspberry Triple Fruit Scones

Ingredients:

2 cups (500 mL) all-purpose flour

1/4 cup (60 mL) granulated sugar

4 tsp (20 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) cold unsalted butter, cut into small cubes

3/4 cup (175 mL) 35% whipping cream (approx.)

1 egg

1 tsp (5 mL) vanilla

1/2 cup (125 mL) E.D.SMITH® TRIPLE FRUITS RASPBERRY STRAWBERRY & BLACKBERRY

1 tbsp (15 mL) turbinado or coarse sugar

Butter, for serving (optional)

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Preparation:

  1. Preheat oven to 400°F (200°C). Stir together flour, granulated sugar, baking powder and salt. Using pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs with a few larger pieces remaining.
  2. Whisk cream, egg and vanilla; stir into flour mixture (do not overwork the dough). Knead dough gently 4 or 5 times; divide in half. Roll out each half on lightly floured work surface; pat or roll into 7-inch (18 cm) circle.
  3. Spread 1/4 cup (60 mL) of the fruit spread over top of one round of dough, leaving 1-inch (2.5 cm) border. Top with remaining round. Pinch to seal outside edge; cut into 8 wedges. Place on parchment paper–lined baking sheet. Brush lightly with additional cream and sprinkle with turbinado sugar.
  4. Bake for 5 minutes. Reduce temperature to 375°F (190°C); bake for 13 to 15 minutes or until golden brown. Serve warm or at room temperature. Serve with remaining fruit spread, and butter (if using).

Tips:

  1. Use any of your favourite D.SMITH® TRIPLE FRUITS in scones.
  2. Add 2 tsp (10 mL) of lemon zest or orange zest to dough for citrus flavour.
  3. If two layers of scone are slipping, insert a toothpick into scone point while baking to keep in place; remove after baking.