Recipe of Any-night-of-the-week Raspberry Hot Biscuit (Scone)

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, raspberry hot biscuit (scone). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Raspberry Hot Biscuit (Scone) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin 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 cook that.

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

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

Steps 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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