How to Prepare Award-winning Raspberry Hot Biscuit (Scone)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, raspberry hot biscuit (scone). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips). Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed. Add the raspberries and mix well (Be careful not to mix too much).

Raspberry Hot Biscuit (Scone) is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Raspberry Hot Biscuit (Scone) is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook raspberry hot biscuit (scone) using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Raspberry Hot Biscuit (Scone):

1. Take INGREDIENTS for 6 Hot Biscuits
2. Make ready 100 g Flour
3. Take 3 g Baking Powder
4. Get 25 g Brown Sugar
5. Get 35 g Butter (Salted)
6. Make ready 40 g Milk (or cream)
7. Make ready 60 g Raspberries (Frozen)

Mix in butter and raspberry syrup. Add buttermilk and cream; mix just until moistened. Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too). In a large bowl whisk together the flour, sugar, baking powder, and salt.

Instructions to make Raspberry Hot Biscuit (Scone):

1. Operation Time / 20 min Oven Temperature / 400 F Baking Time / 25 min
2. Preheat oven to 400F. Line a cookie sheet with parchment paper.
3. Prepare a medium mixing bowl and a stick mixer with blade inserts.
4. Sift the flour and baking powder into the mixing bowl. Add the brown sugar.
5. Cut the butter into small squares and add to the bowl.
6. Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips).
7. Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed.
8. Add the raspberries and mix well (Be careful not to mix too much).
9. Divide the dough into 6 portions.
10. Place on prepared cookie sheet. Bake for 25 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.

Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too). In a large bowl whisk together the flour, sugar, baking powder, and salt. With a pastry blended cut the butter in to look like coarse crumbs. Gently fold the berries into the flour mixture. In a small bowl combine the cream, beaten egg, and vanilla; mix well.

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