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Raspberry Scone Cookies are a perfect balance of cookies and berries not too sweet. If you are a cookie lover, you will love these slightly sweet cookies like cookies. If you like berries, the taste will thrill you. Tender, fluffy buns, stuffed with fresh berries, slightly sour, and sprinkled with sugar for a little extra crunch, who could resist these?
These buns are flaky in the center with slightly crisp edges; And if you're like me and don't have a strong tooth too strong, you might think you've gone to heaven with this recipe. This recipe is from my friend Christina's newest cookbook and I can't speak as much about the recipe as her book. Sweet & Simple is the name of the cookbook and it's called perfectly. This book is full of small batch dessert recipes, perfect for one, two, or four people. (And yes, if you're feeding a crowd, recipes can be easily doubled or tripled.)
The beauty of small batch recipes is that there will be 42 cookies left the next day. I often cut my own recipes in half or more when I crave something sweet and I don't need to have all the extra sweets hanging around later.
These not-too-sweet buns are one of the most irresistible things I've eaten in a long time. Years ago I swore buns because I can never eat just one. These muffin cookies? They are truly impossible to resist. How do i know that I made the buns on Tuesday and ate half the batch in an hour. (I'd insert an embarrassed face here if we were texting about this!)
Yesterday I made the buns again because I couldn't get them out of my mind and I wanted to share them with you as soon as possible. Never made a bun? Fear not, they are practically the easiest baked goods out there. I made this quick little video for you just to show you how simple they are to do. (And if you watch the video, you'll get an idea of how obsessed I am with this cookbook. I've posted notes everywhere!)
Cooking tip: I use this spoon and baking sheet to make this recipe.
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Raspberry Scone Biscuits
Servings: 12 small cookies
- 1 cup all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon kosher salt
- 1/3 cup raw sugar plus 2 teaspoons to coat
- 3 tablespoons cold butter
- 1/3 cup plus 1 tablespoon of heavy cream
- 3 ounces fresh raspberries
Preheat oven to 350 ° F. Line large baking sheet with parchment. Combine flour, baking powder, salt, and 1/3 cup sugar in a medium bowl. Stir with a fork to combine.
- Grate the butter and add the pieces of butter to the flour mixture. Use the fork to mix the butter with the flour until it is evenly dispersed and about the size of a pea.
- Add the cream and stir until a loose dough forms. Gently bend the berries, don't stress it out if they break a little. Use a medium tablespoon to divide 12 dumplings on the lined baking sheet. Sprinkle with the remaining raw sugar. Bake for 20 minutes.
Any variety of berries can be used to make this recipe. If you use large strawberries or blackberries, you will want to cut them a little smaller. Christina recommends doubling the number of berries if you use strawberries. I use raw sugar in this recipe to add a bit of crunch and a more intense caramel flavor. If you prefer to use white sugar, it will work well. Christina uses coconut sugar in the original recipe and I'm sure it's delicious, too. I just worked with the raw sugar I had on hand, and because I have a weakness for the taste of raw sugar.
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