Not AnnT, but I make those scones all the time. You're right, Tracey, everyone loves them. I have found the way to solve the tipping problem is to form the dough into two rounds and then cut each round into 4 quarters. The scones come out a bit squatter, but still triangular. No more collapsing.
Jo

I agree about spliting the dough in half.

I do that because I make half berry something and half chocolate chip (for my 3rd grader)..and did notice that the smaller "batches" didn't explode. I've also patted it out flatter, and cut with a large heart cutter..almost all of them kept the shape.

I made Ann T's scones for a brunch over the holidays and people still comment on how good they were. I have a hard time referring to them as "scones" though, because no scone I ever ate before those came close to tasting as good.

I like the tip about splitting the batch in half and making two flavors. I didn't have a problem with them collapsing - maybe it was beginner's luck!

Tracey, I'm glad the scones were a hit.

Is it possible you added to much liquid? That is the only thing I can think of. Did you use heavy cream?

I've never tried dividing the dough but it is a great tip.

Ann

I don't think I added too much liquid-I weighed out the flour and I used a measuring cup for liquids. I did end up using the heavy cream. Maybe next time I'll just use a biscuit cutter and make them round. Like I said, they turned out great so I'm not too worried about the appearance. Ann, if you have time could you post a picture of yours so I could see what they are supposed to look like? Thanks!!!

Here you go Tracey.

This picture is from last week. I used blackberries that I had in the freezer.

And these two are from a while ago.

Thanks for the pictures Ann. My dough was definitely a little softer than yours. But like I said, the flavor was great. It was just what I was looking for! I think I'm going to go for chocolate chip next :)

Hi I am new here and would love to be directed to the recipe. Thanks.

Hi Jacki, welcome..

Here's the recipe and my personal notes..

Ann T's Raspberry Scones

2 1/2c AP flour (all purpose)
1/2c sugar (can sub brown sugar)
2 1/2t baking powder
1/2 t salt
6T cold butter
1 c heavy cream (or whipping cream)
1/2c Raspberries
Mix dry ingredients well. Cut in butter. Mix in cream. When the cream is almost incorporated, add fruit, berries or nuts.
Bake at 425F for 15-18min or until tops are just turning golden and centers are set.

My notes on how to make these perfect.

I have to use my hands to finish this into a thick heavy dough.
I freeze all of my fruits or berries, so that they can be "placed" into the scone dough. I combine the dough into a ball, press out into a 6-8" circle, and push the frozen goodies into the dough, and kinda smoosh it back into place to fill the scone. Keeping in mind that the least amount of handling and manipulating of the dough, once cream is added is best.
Cut into 8 wedges or 12 for smaller servings. Put on a baking sheet with a bit of room between each. (They puff and spread a touch.) Brush with some extra cream, and sprinkle with sugar.

Variations I do.
Raspberry and small dices of white chocolate, sugar topping
Loganberries, Marionberries and other purple-black berries, cinnamon sugar topping
Peaches with brn sugar sub in dough and sugar and sliced almond topping

Terri, You must have that recipe from when I first posted it many years ago. It has been edited since.

Home Cookin Chapter: Recipes From Thibeault's Table

Scones (Raspberry, Blueberry, Fresh Currants,etc..)
===================================================

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

oh so it's just the flour..I think I may use the 2 1/4c..that might be the one I printed out that's in my binder. LOL

Thanks all. I love this site. I am going to try the recipe this morning.

Hmmmm, I think my scones would have done better with 2 1/2 c flour. I'm going to keep that in mind next time I make them if the dough seems a little too wet.

Tracey

Tracey, Scones are like pastry. You need to do it by feel. Just add less cream next time. Every flour absorbs differently. Sometimes I need less cream and sometimes I need a little bit more.

Ann

Yum! I love these scones! They are also amazing with almonds and dried blueberries (from Trader Joe's).

I made scones today after watching Martha Stewart on PBS, and since I had seen her demonstration, I simply made them the way she did, which is very similar to Ann's. One difference is that she used dried currants soaked in Grand Marnier, and that intrigued me. I used dried cranberries instead and soaked them in half Cointreau and half Triple Sec because Triple Sec has a more intense orange flavor. MS added orange zest to hers, but my oranges were not ripe, and so I omitted that ingredient. I also cut the amount of salt in half, and I think I could have used even less.

Next time I will try Ann's recipe, but I had a bit of trouble finding it here, since GW searches are not that helpful. Eventually I did a Google search to find Ann's recipe, but by then I had already made the other recipe. MS uses part cake flour, and I had cake flour that I wanted to use up, which is another reason I went with her recipe. I love scones, and so it's good to have more than one recipe.

I did think that the liqueur soaked cranberries was a good variation, and I don't think they needed orange zest. I like Ann's method of freezing the butter and then grating it, which is easier than the MS method of combining butter and half the flour in the food processor - much more to clean that way.

Lars

Here is a link that might be useful: MS version

This post was edited by publickman on Sun, Sep 29, 13 at 20:47

Lars, you can always find Ann's recipes on her blog at Thibeault's Table, too.

Your orange and cranberry scones sound delicious, and I have one of those big Sam's Club bags of dried cranberries. Scones might be on the list, maybe next week after my stepdaughter's wedding. This week is wedding cake baking!

Annie

Annie, eventually I did find Thibeault's Table, but I made the scones very much spur of the moment after seeing MS. I often do this - see a TV show and then make the recipe right afterwards. I have found that I have a photographic memory for recipes that I see on TV, and so it is easy for me to make them right afterwards. I've been spending a lot less time on line lately, and so I've gotten more inspiration from TV.

I do think you will really like the dried cranberries soaked in orange liqueur, and I think Triple Sec is a good choice. I really liked the cranberries this way, even just by themselves. I used to make a cookie recipe called "Vineyard raisin drops", which called for raisins that were simmered in Burgundy wine. I made them at the restaurant in San Francisco where I used to work decades ago.

Have fun with your wedding cake baking - I absolutely love wedding cakes! As a child, I especially liked the silver balls that were on the white wedding cakes. I was a big fan of big white cakes back then!

Lars