Raspberry Scone Cookies
A small, tender scone-style cookie made by cutting cold butter into flour, mixing with cream, and folding in fresh raspberries before baking.
American
Servings12
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
Steps
- 1Preheat 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.
- 2Grate 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.
- 3Add 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.
Nutrition
- Calories
- 114kcal
- Protein
- 1g
- Carbs
- 15g
- Fat
- 5g
- Fiber
- 0g
- Sugar
- 6g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does raspberry scone cookies take to make?
About 0 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 12 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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