- 151 g Tree Top Red Raspberry SS Seedless Puree
- 28 g butter, melted
- 26 g granulated sugar
- 6 g corn starch
- 264 g all-purpose flour
- 100 g granulated sugar
- 9.2 g baking powder
- 3 g salt
- 113 g chilled butter, cut into small pieces
- 8.2 g milk
- 100 g eggs
Preheat oven to 400 F.
In a large bowl, mix together flour, sugar, baking powder and salt.
Using a pastry blender, cut butter into flour mixture until coarse crumbs form.
Mix together milk and eggs.
Make a well in the center of flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not over mix!)
On a floured surface, knead dough for 1 minute. Divide in half, wrap each half in plastic wrap, and chill for 45 minutes.
In a medium-sized heavy saucepan, mix together 26 g sugar and 6 g corn starch. Add raspberry puree. Stir over medium heat until thickened. Remove from heat. Cool.
On a floured surface, using a floured rolling pin, roll each dough half into a 9-inch circle. Transfer 1 circle to an ungreased baking sheet. Brush with melted butter; spread raspberry mixture evenly to within 1-inch of edges. Place remaining circle on top. Cut dough into 8 equal wedges, cutting through dough, but not separating scones. Brush top with melted butter.
Bake scones until golden brown, 20 to 25 minutes. Transfer baking sheet to a wire rack to cool.
Brush top with a powdered sugar glaze and garnish with raspberries and whipped cream if desired.