Cinnamon Scones with Raspberry Butter

You probably have your favorite recipe for scones, so I'll just provide a link to the recipe I used for these. It's a basic scone recipe with ground cinnamon and a little pure vanilla extract added to the dough for a variation.

But the real star here is the Raspberry Butter.

I use my recipe for BETTER BUTTER here, but regular softened butter or margarine can be used. You can make it as sweet or not, whatever you prefer.

I like mine blended with just some Raspberry Jam or Preserves, and if you have some fresh raspberries on hand you can mash them and add them to the mix, then blend well with a fork, food processor or hand mixer.

Add honey, maple syrup, confectioner's sugar or light Karo syrup to taste if you like a sweeter spread.

This recipe is very similar to the one I used for the mini-scones.

My changes to the recipe: I substituted Half & Half or heavy cream for the milk, then patted the dough out on a lightly floured board and cut them with scalloped heart-shaped biscuit cutters.

I used two alternate topping methods this time, but here is the topping I usually add to my cinnamon scones before baking:

Topping:

1 tablespoon sugar

1/2 teaspoon cinnamon

1 tablespoon butter, melted

Combine sugar and cinnamon. Brush scones with melted butter. Sprinkle with cinnamon-sugar. Transfer scones to cookie sheet and bake as directed.

But this time I brushed all of the scone tops with cream, sprinkled some with large grained "Sparkling" sugar, and left the others plain, then baked.

While still quite warm I drizzled tinted sugar-cream icing* on the ones I had left plain.

*Sugar-Cream Icing ~

Confectioners Sugar and Milk or Cream

Add just enough milk or cream to confectioners sugar to achieve a thick consistency, just loose enough to drizzle from a spoon or fork.

Tip: Start with a little liquid, you can always add more.

Tint mixture with food color if desired. Blend well and apply to warm scones.

There are so many fine scone recipes available, both sweet and savory. Two others I really like are from The Barefoot Contessa/Ina Garten, and the Silver Palate Cookbooks.

A question...

Do you have a favorite scone recipe, or favorite scone flavors? I'd love to learn about yours. As always, thank you for your comments!