Raspberry Scone Cookies are tender, crisp, flakey, not-too-sweet berry-filled scones.
recipe adapted from Sweet & Simple
Servings: 12small cookies
Ingredients
1cupall-purpose flour
1teaspoonbaking powder
1/4teaspoonkosher salt
1/3cupraw sugarplus 2 teaspoons for topping
3tablespoonscold butter
1/3cupplus 1 tablespoon heavy cream
3-ouncesfresh raspberries
Instructions
Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and 1/3 cup sugar in a medium-size mixing bowl. Stir with a fork to combine.
Grate the butter and add the butter shreds to the flour mixture. Use the fork to mix the butter into the flour until it's evenly dispersed and approximately pea sized.
Add the cream and stir until a loose dough forms. Gently fold in the berries, don't stress it if they break up a bit. Use a medium scoop to portion 12 balls of dough onto the lined baking sheet. Sprinkle with the remaining raw sugar. Bake for 20 minutes.
Notes
Any variety of berry may be used to make this recipe. If you're using strawberries or large blackberries, you'll want to chop them a bit smaller. Christina recommends doubling the amount of berries if you're using strawberries.I use raw sugar in this recipe for a bit of added crunch and a deeper caramel flavor. If you'd rather use white sugar, that will work fine. Christina uses coconut sugar in the original recipe and I'm certain that is delicious as well. I simply worked with the raw sugar I had on hand, and because I have a weakness for the flavor of raw sugar.