Thyme Enough at Last

L's Dream Scones

Total Time
45 minutes
Active Time
30 minutes
16 scones

Based on some scones a friend of mine devised in a dream.

For the filling recipe, see my raspberry dulce de leche, or improvise another thick raspberry caramel.

For the raspberry juice, I puréed a bunch of raspberries and strained the seeds out of it.


  • 2½ cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 8 Tbsp cold unsalted butter, cut into pieces
  • ¼ cup sugar
  • ½ cup raspberry juice (see note above)
  • 8 tsp whole milk
  • coarse sea salt
  • raspberry caramel filling


  1. Line a sheet pan with parchment and preheat your oven to 425ºF.
  2. In a work bowl, whist together flour, baking powder, and salt.
  3. Cut in flour until the mixture resembles wet sand. A few small pieces of butter may remain.
  4. Stir in sugar, then add raspberry juice and just enough milk for the whole thing to come together into a cohesive dough.
  5. Turn out the dough onto a lightly floured cutting board and divide in half. Form each half into a disk, and divide each disk into eight triangular scones.
  6. Arrange the scones on the prepared sheet pan and bake for 12-15 minutes, or until the tops have just started to dry out an darken a bit and the bottoms are a pale golden around the edges.
  7. Cool completely, then split each scone in half. Spread a bit of the filling on the bottom halves, sprinkle a little bit of the coarse sea salt over the filling, then replace the tops. Serve immediately or store in an airtight container.

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