Raspberry Scones

Scones are a staple in my house. My kindergartener often takes them to school for lunch, sometimes with a thermos of Rooibos, and asks regularly “Can I have a fresh scone with jam?” Whether you pronounce it “scone like cone” or “scone like gone”, they are the perfect treat. Biscuit, cake, breakfast, lunch, mid-afternoon snack, topped with butter or with jam, who cares?  They are one of life’s simple pleasures.

I tend to cut my scones in triangles and in two different sizes, larger ones for a decadent lunch or breakfast, smaller ones for snacks and kids. You can get creative and replace the raspberries with whatever you like, chocolate chips, cranberries, cheddar cheese, what ever strikes your fancy. If you have fresh berries you would like to use, it is best to at least partially freeze them before adding them to the mix. Freezing will ensure the berries hold together through the mixing process and aren’t just blended into the dough.

Raspberry Scones

This recipe produces 12 to 16 scones, and takes about 1 hour to complete. Once cooled, store in an airtight container on your counter and consume within 1 to 2 days, or freeze.

Scones-Ing

Ingredients:

5 cups Flour
½ cup Sugar
1 ½ tbsp. Baking Powder
¼ cup Butter
2 cups Butter Milk
1 Egg
¾ cup Frozen Raspberries

 

Directions:

  • Preheat your over to 325OF
  • In a large bowl, or the bowl of a stand mixer combine 4 ½ cups flour, sugar and baking powder.
  • Dice or grate cold butter and add to the flour mixture. Mix at a medium speed or combine with your hands until butter is evenly distributed and the mixture has a somewhat grainy appearance.IMG_2328
  • Add the egg and combinescone-egg
  • Add raspberries and combine.
  • Add buttermilk and combine.
  • Use the remaining flour to dust your work area and your hands.
  • Pour out the dough onto the work surface and knead gently to combine if required. The dough will be quite wet.scones-circle
  • Press the dough with your hands to about 1 ½ inches or 4 cm thickness. It may be easier to first divide the dough in half.
  • Cut your scones and place on a Non-Stick or parchment lined baking sheet.scones-tray
  • Bake at 325OF for 25 to 35 minutes, or until the surface begins to turn golden brown.
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