Scones and raspberry butter recipes appeared in our Desserts & Baking column and were penned by Marian Tindall.
Ingredients
Scones:
4 cups all purpose flour
1 Tblsp baking powder
1 tsp baking soda
⅓ cup sugar
lb. unsalted butter, cold & cubed
cup currants, soaked in Cognac or rum until plump
1 cup heavy cream
Raspberry Butter
2 oz. unsalted butter, room temperature
4 oz. cream cheese, room temperature
cup powdered sugar
cup good seedless raspberry preserves
2 Tblsp Amaretto, Kirsch or Grand Mariner
Instructions
Preheat oven to 350°F. Combine the dry ingredients for the scones in a mixing bowl. Add the butter and rub with your fingertips or a pastry blender until the ingredients resemble coarse meal.
Add the currants, drained of their soaking liquid. Add the cream and mix just until combined. The dough may be chilled at this point for up to 24 hours, or may be rolled and cut at once.
Roll the dough out to ½ inch thickness on a lightly floured surface. Cut with a 2 ¾ inch cutter, re-rolling the scraps as necessary. If you don’t have a set of cutters, just use an empty can or rim of a glass.
Place the cut scones on parchment-lined or greased baking sheets. (At this point you can freeze them to bake later.)
Bake for 15 minutes or until lightly golden. If they are frozen, it may take a little longer. Serve with Raspberry Butter.
For the raspberry butter, place the butter and cream cheese in a standing mixer bowl. Beat until well blended. Add the sugar, raspberry preserves and liqueur. Beat only until blended. Refrigerate or freeze until ready to use.
Recipe by Culinary Thymes at https://www.culinarythymes.com/royal-wedding-watch-party-champagne-strawberries-tea-scones-and-mango-lassi/