> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/large-raspberry-scones/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Big Raspberry Scones

Two big raspberry scones that I score into wedges before baking and serve piled with whipped cream and fresh raspberries.

## What you need

### Dough

- 1 large egg
- ⅔ cup heavy cream
- 2 cups self-rising flour
- 2 tbsp sugar
- ¼ tsp salt
- 3½ tbsp butter (cubed)
- ¾ cup fresh raspberries

### To serve

- whipped cream
- fresh raspberries

## How I make it

1. Preheat the oven to 350°F (180°C).
2. In a bowl, whisk the egg and cream with a fork.
3. In a separate bowl, mix the flour, sugar and salt. Add the butter and rub it in with your fingers until crumbly.
4. Add the egg mixture and stir until a soft, uniform dough forms.
5. Gently fold in the raspberries.
6. On lightly floured parchment paper, shape the dough into two rounds. Score each into wedges like a cake, without cutting all the way through.
7. Transfer to a baking sheet and bake for 15-20 minutes.
8. Move to a serving plate, top generously with whipped cream and fresh raspberries, cut along the scored lines and serve.

Source: https://chefef.com/en-us/recipes/large-raspberry-scones/