Raspberry Sandwich Scones
Tender cream scones sandwiched with passionfruit butter and fresh berries.
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 3 tablespoons sugar, divided
  • 1 teaspoon lime or lemon zest
  • 4 tablespoons unsalted butter, cubed and chilled
  • 1 cup heavy cream
  • ¼ cup passionfruit butter or jam of your choosing
  • 4 ounces fresh raspberries
  • for the tops:
  • 1 egg
  • 1 tablespoon milk
  • raw sugar for sprinkling
  1. Combine the flour, baking powder, and kosher salt in a mixing bowl. Rub the sugar and zest together and add 2 tablespoons of the sugar to the bowl of flour, set the remaining tablespoon of sugar to the side.
  2. Rub the chilled butter into the flour mixture until it becomes sandy and mostly incorporated. Fold in the cream until just combined. Gently bring together the dough and divide the dough into 2 unequal pieces--roughly ⅔ and ⅓ each. Roll each piece of dough into a rough rectangle, about 8x4 inches, with the smaller piece being thinner--this will be the top layer. Lay the thicker piece of dough out on a floured surface and spread evenly with the passionfruit butter or jam, top with the berries and sprinkle with the remaining tablespoon of sugar. Top with the thinner rectangle of dough and trim the edges to make a more defined rectangle. Cut the rectangle in half lengthwise and then into thirds crosswise. Gently lift the scones onto a parchment lined baking sheet and freeze for about 20 minutes, until chilled and the tops are firm (alternatively, freeze overnight and bake in the morning). While the scones chill, preheat the oven to 425°F. Whisk the egg and milk in a small bowl, remove the scones from the freezer and brush the tops with the egg mixture, then sprinkle generously with raw sugar. Bake for 15-20 minutes or until golden on the tops and bottoms. Remove from the oven and cool on a rack for at least 5 minutes before serving.
These are best eaten soon after they are baked. You can freeze and bake these as needed.

Sub lemon curd, apple butter, or any jam you like for the passionfruit butter.

These scones were inspired by Darling Coffee as seen on Cooking Channel.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2017/02/09/raspberry-sandwich-scones/