Raspberry Cornmeal Scones
Raspberry cornmeal scones with a freeze-dried raspberry glaze! The perfect spring bake to add to the mix this season
Ingredients
- 250 grams All purpose flour
- 40 grams Fine corn meal
- 100 grams Granulated sugar
- 1 tbsp Baking powder
- 1 tsp Fine sea salt
- 115 grams Cold, unsalted butter cut into small cubes
- 130 grams Fresh raspberries
- 1 Egg
- 60 ml Buttermilk
- 60 ml Heavy cream
- 1 1/2 tsp Vanilla Extract
Topping before baking ✮⋆˙
- heavy cream brush on cones before adding turbinado sugar
- Turbinado sugar a dusting on top of each scone
Freeze dried raspberry glaze ✮⋆˙
- 60 grams Powdered sugar sifted (1/2 cup)
- 1 - 2 tbsp Powdered freeze dried raspberries to taste and color preference
- 1 - 2 tbsp whole milk or heavy cream more or less may be needed depending on the consistency you prefer
Instructions
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cold butter and use your fingertips or a pastry cutter to rub it into the dry ingredients until the mixture resembles a coarse sand-like texture
- Gently fold in the raspberries , being careful not to crush the berries much. Work quickly, the goal is to keep everything cold.
- In a separate bowl, whisk together the egg, buttermilk, cream, and vanilla. Pour this over the flour mixture and stir with a fork or spatula just until a shaggy dough forms. Do not overmix
- Turn the dough out onto a lightly floured surface, and fold and pat together until you achieve a cohesive dough (still shaggy, but a better formed mass)
- Gently pat into a rough rectangle, then cut in half and stack the halves. Repeat this stacking and patting process 1–2 more times. This will build natural layers and gives the scones extra height and flakiness
- Once stacked, shape the dough into a 6-inch round, about 1½ inches thick. Wrap and freeze for 1 hour (or overnight). This rest helps the butter firm back up, which will help prevent spreading in the oven
- Remove the dough from the freezer and cut into 8 even wedges with a sharp knife or bench scraper. Place the wedges on a parchment-lined baking sheet and freeze for another 15–20 minutes while you preheat the oven to 400°F (200°C)
- Just before baking, brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 22–30 minutes, until golden and the tops feel firm and crisp. Let cool on a wire rack for 10–15 minutes before glazing.
- In a small bowl, mix the powdered sugar, raspberry powder, and cream or milk until you reach the consistency you prefer. Adjust the liquid as needed. Drizzle over the scones while they’re slightly warm or fully cooled. not too hot or your gaze will just melt off
- Lastly, add a bit of crumbled freeze dried raspberries if you'd like, and you're done!