Work in this order: raspberry jam → crumble → scone dough.
Put the frozen raspberries, raspberry puree, sugar, and lemon juice in a pot and bring to a boil, stirring with a wooden spoon or silicone spatula.
Once it boils, add the pectin.
Keep stirring until it reaches a thick, jam-like consistency, then turn off the heat, transfer it to a small bowl, and let it cool.
In a bowl, mix the butter, peanut butter, sugar, and salt with a spatula.
Add the cake flour, mix, then press it together with your hands to form crumbs. There’s no need to sift the flour for the crumble.
Keep the finished crumble in the freezer until you’re ready to use it.
In a bowl, combine the sifted cake flour and baking powder and toss lightly with your hands or a bench scraper.
Add the cubed butter and cut it into small pieces with the bench scraper as quickly as you can.
Add the sugar and salt and mix lightly by hand.
Add the egg yolk, milk, heavy cream, and vanilla extract and quickly press everything into a single mass.
Turn the dough out onto the work surface and fold it in half 3–4 times to build layers.
Wrap the finished dough tightly in plastic wrap or a plastic bag and rest it in the refrigerator for at least 1 hour and up to 1 day.
Cut the rested dough into 6 squares and brush the tops with egg wash. Press a slight dip into the center of each with a spoon and fill it with raspberry jam.
Pile the crumble around the jam so it doesn’t run.
Bake in an oven preheated to 180°C for 20–23 minutes, then let cool completely on a cooling rack.
Tips
It’s best to make the raspberry jam ahead of the scone dough and let it cool.
You can top them with any jam you like, such as apple or blueberry.
Scones are best the day they’re baked. Stored airtight, they keep at room temperature for up to 3 days.
For longer storage, seal and freeze them, then thaw as needed at room temperature and warm briefly in the oven or air fryer.
Raspberry Crumble Scone
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (6 pieces)
- unsalted butter 110g
- cake flour 280g
- baking powder 8g
- sugar 60g
- salt 2g
- milk 40g
- egg yolk 18g
- heavy cream 40g
- vanilla extract 4g
- raspberries 80g, frozen
- raspberry puree 100g
- sugar 40g
- lemon juice 10g
- pectin 1g (or 4g cornstarch)
- unsalted butter 35g
- cake flour 70g
- peanut butter 10g
- sugar 30g
- salt a pinch
- egg yolk 1 yolk, mixed with 10g milk for an egg wash
Instructions
1. Work in this order: raspberry jam → crumble → scone dough.
2. Put the frozen raspberries, raspberry puree, sugar, and lemon juice in a pot and bring to a boil, stirring with a wooden spoon or silicone spatula.
3. Once it boils, add the pectin.
4. Keep stirring until it reaches a thick, jam-like consistency, then turn off the heat, transfer it to a small bowl, and let it cool.
5. In a bowl, mix the butter, peanut butter, sugar, and salt with a spatula.
6. Add the cake flour, mix, then press it together with your hands to form crumbs. There's no need to sift the flour for the crumble.
7. Keep the finished crumble in the freezer until you're ready to use it.
8. In a bowl, combine the sifted cake flour and baking powder and toss lightly with your hands or a bench scraper.
9. Add the cubed butter and cut it into small pieces with the bench scraper as quickly as you can.
10. Add the sugar and salt and mix lightly by hand.
11. Add the egg yolk, milk, heavy cream, and vanilla extract and quickly press everything into a single mass.
12. Turn the dough out onto the work surface and fold it in half 3–4 times to build layers.
13. Wrap the finished dough tightly in plastic wrap or a plastic bag and rest it in the refrigerator for at least 1 hour and up to 1 day.
14. Cut the rested dough into 6 squares and brush the tops with egg wash. Press a slight dip into the center of each with a spoon and fill it with raspberry jam.
15. Pile the crumble around the jam so it doesn't run.
16. Bake in an oven preheated to 180°C for 20–23 minutes, then let cool completely on a cooling rack.
https://hong-recipe.pages.dev/en/recipes/raspberry-crumble-scone/
Hong's Recipe
