{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/large-raspberry-scones/",
    "instructions": "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."
  },
  "id": "large-raspberry-scones",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/large-raspberry-scones/",
  "title": "Big Raspberry Scones",
  "summary": "Two big raspberry scones that I score into wedges before baking and serve piled with whipped cream and fresh raspberries.",
  "categories": [
    "cookies"
  ],
  "holidays": [],
  "kashrut": "dairy",
  "diet": [
    "vegetarian"
  ],
  "time_minutes": {
    "cook": 20,
    "total": 20
  },
  "yield": {
    "amount": 2,
    "unit": "large scones"
  },
  "ingredient_groups": [
    {
      "title": "Dough",
      "items": [
        {
          "quantity": 1,
          "item": "large egg",
          "text": "1 large egg"
        },
        {
          "quantity": 0.667,
          "unit": "cup",
          "item": "heavy cream",
          "text": "⅔ cup heavy cream"
        },
        {
          "quantity": 2,
          "unit": "cup",
          "item": "self-rising flour",
          "text": "2 cups self-rising flour"
        },
        {
          "quantity": 2,
          "unit": "tbsp",
          "item": "sugar",
          "text": "2 tbsp sugar"
        },
        {
          "quantity": 0.25,
          "unit": "tsp",
          "item": "salt",
          "text": "¼ tsp salt"
        },
        {
          "quantity": 3.5,
          "unit": "tbsp",
          "item": "butter",
          "note": "cubed",
          "text": "3½ tbsp butter"
        },
        {
          "quantity": 0.75,
          "unit": "cup",
          "item": "fresh raspberries",
          "text": "¾ cup fresh raspberries"
        }
      ]
    },
    {
      "title": "To serve",
      "items": [
        {
          "item": "whipped cream",
          "text": "whipped cream"
        },
        {
          "item": "fresh raspberries",
          "text": "fresh raspberries"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "steps": [
        "Preheat the oven to 350°F (180°C).",
        "In a bowl, whisk the egg and cream with a fork.",
        "In a separate bowl, mix the flour, sugar and salt. Add the butter and rub it in with your fingers until crumbly.",
        "Add the egg mixture and stir until a soft, uniform dough forms.",
        "Gently fold in the raspberries.",
        "On lightly floured parchment paper, shape the dough into two rounds. Score each into wedges like a cake, without cutting all the way through.",
        "Transfer to a baking sheet and bake for 15-20 minutes.",
        "Move to a serving plate, top generously with whipped cream and fresh raspberries, cut along the scored lines and serve."
      ]
    }
  ],
  "tips": [],
  "updated": "2026-10-16"
}