Raspberry Streusel Scones
Photography Josh Griggs.
It’s hard to pass up a warm, tender crumbed scone packed with nuggets of tart, juicy raspberries. Serve with butter or top with softly whipped cream and a dollop of jam.
INGREDIENTS
Streusel Topping
¼ cup each plain flour
and brown sugar
1 teaspoon ground ginger
½ teaspoon ground cinnamon
45 grams butter, diced
Scones
2¾ cups plain flour
½ cup caster sugar
½ teaspoon sea salt
1 tablespoon baking powder
1 teaspoon ground ginger
100 grams butter,
diced and chilled
2 cups frozen raspberries
(not thawed)
2 large eggs
1 teaspoon vanilla extract
½ cup each milk and thick plain yoghurt
To finish
milk for brushing the top
METHOD
Preheat the oven to 190°C fan bake.
Streusel topping: Combine all the ingredients in a bowl. Rub the butter in with your fingertips to make damp, coarse crumbs. Chill until ready to cook.
Scones: Combine the flour, sugar, salt, baking powder and ginger in a large bowl. Add the butter and rub into the flour with your fingertips to make coarse crumbs. Toss through
the raspberries.
Whisk the eggs, vanilla, milk and yoghurt together then pour onto the flour mixture. Use a fork to stir just until the dough comes together. If needed, add a touch more milk as flour can vary in dryness. Don’t over-mix or the scones will be tough.
Tip onto a lightly floured bench and gently bring together with your hands, then form into a rectangle approximately 30cm x 15cm. Cut in half lengthways then each half into 4-6 wedges. Place on the baking tray, spacing them 3cm apart. Brush the tops with milk then top with the streusel.
Bake for about 20 minutes, or until well-risen and golden. The scones are best eaten on the day of making. Makes 8-12
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