Delicate and sweet, these vanilla scones with lots of black and red specks from the fresh raspberries are a great treat for breakfast or with a cup of tea in the afternoon.
Scones are one of my favorite weekend morning treat. Although I do love a good donut or a muffin with my cup of coffee, scones have and most likely will be my first choice.
I have been in love with scones long before I traveled to London years ago. Every morning, with our breakfast lots of varieties of scones were served with a generous amount of clotted cream.
As much as I loved the scones, I was not a big fan of the cream. Drizzle a little icing or just leave my scone plain, thank you very much!
A few weeks ago, while browsing the local farmers market I saw for the very first time black raspberries.
Curious like a cat I immediately bought some and couldn’t wait to get home and have some. They were so good! I was already looking forward to the next saturday to buy some more. To my disappointment I found only one container. Better than nothing!
I wanted to take full advantage of my precious raspberries. I didn’t have enough to make a coffee cake but plenty to make scones to go with my cup of coffee.
These scones are bursting with vanilla flavor from both the vanilla pasta and International Delight vanilla coffee creamer and have a million of red and black specks from the fresh raspberries.
These scones come together in 5-10 minutes and although the process is a little messy is definitely worth the clean-ups.
You start by cutting the cold butter into the flour and as soon as the mixture resembles bread crumbs you mix in the International delight vanilla creamer and cut in the fresh raspberries.
When making scones there’s one thing to always keep in mind. Scone are delicate pasties and the dough needs just a gentle touch. Don’t mix it until it comes together in a ball. As soon as the raspberries are cut in and the juices moisten the dough, place it on a floured baking sheet, shape int0 an 8″ disk and cut into wedges with a floured knife.
Bake in preheated oven and enjoy them!
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Yields 8 scones
Delicate and sweet, these vanilla scones with lots of black and red specks from the fresh raspberries are a great treat for breakfast or with a cup of tea in the afternoon.
10 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, diced
- 1/4 cup International Delight Vanilla Coffee Creamer
- 1/2 teaspoon vanilla paste
- 4 oz fresh raspberries
Instructions
- Heat the oven to 400F.
- Line a baking sheet with parchment paper, and set aside.
- In a mixing bowl, combine the flour, sugar, baking powder and salt. With a pastry cutter, cut in the cold butter until the mixture resembles breadcrumbs.
- Pour in the coffee creamer and vanilla paste. Give it a gentle stir.
- Add the raspberries and mix until dry ingredients are moistened.
- Turn the dough onto the prepared baking sheet (optional, you can sprinkle some flour onto the parchment paper) and shape the dough into an 8" disk.
- With a sharp floured knife, cut the dough into 8 wedges.
- Bake in preheated oven for 25 minutes.
- Remove from the oven, let cool on the baking sheet and enjoy.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
