No?It’s not the first time I’ve been advised to not quit my day job. But really. I think opening a scone factory is a great idea. I could literally eat scones for breakfast, lunch, dinner and every snack.This past weekend, my husband was in his garden picking the last of the straggling fruits of his labour when I heard a knock on the window. “COME OUTSIDE THERE ARE STILL RASPBERRIES!”, he said.
How was this possible? I thought once they come and go they’re GONE.
Apparantly, that’s not the case. I ran outside as fast as I could to gather the haul only to find out that what was left of the “crop” was crap. There were exactly 8 raspberries on the vine. 8!!! My plan to create the ultimate raspberry scone with raspberry drizzle was shot down.I had to think quick.There were emergency raspberries in the freezer! I was able to use them in the scones and showcase the 8 fresh ones as a garnish. That was that. Crisis averted.
and …..the best part about making these? I completely forgot about the aftermath in the kitchen. In fact, I sat down at my kitchen table and turned my back on the sink area while I stuffed two warm scones into my face. The dishes can wait.
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 2 tsps baking powder
- ½ tsp baking soda
- ⅓ cup sugar
- 1 tsp lime zest
- 1 tsp lemon zest
- 1 stick butter (1/2 cup) – unsalted – very cold and cut into small pieces (I usually keep mine in the freezer until I need to bake with it)
- 1 extra large egg, beaten
- ½ cup buttermilk, real milk, almond milk, rice milk, soy milk (the choice is yours)
- 2 tbls sour cream or plain yogurt
- 1 cup of fresh or frozen raspberries (you can also use blueberries, blackberries or strawberries – even a mix of all four)
- Egg Wash
- 1 extra large egg, beaten
- 1 tsp buttermilk, (can use milk, almond, rice or soy)
- 2 tbls sugar to sprinkle over scones
- Heat oven to 400F.
- Line a large baking pan with silicone sheet or parchment paper.
- In a good size bowl, mix flour, salt, baking powder, baking soda, sugar and the lime/lemon zests. Add the butter which is cut in small cubes and work it through the dry mixture. It should resemble coarse crumbs. In a separate bowl whisk eggs, milk and sour cream or yogurt then add to your flour mixture. Using a fork, stir until just moistened. Don’t over mix.
- Add your raspberries (or other fruit) and gently stir. If some of your fruit looks mushed up, don’t panic, it is all going to be good.
- Transfer your dough onto a floured work surface and shape into an 8 inch square or circle with your hands. Cut the dough into 8 equal pieces or wedges and transfer onto your baking sheet. Brush each scone with your egg wash and lightly sprinkle with sugar. Bake for 15 to 16 minutes or until lightly browned. Cool for 10 minutes and make your glaze. See recipe below.
- 1 tbls fresh lime juice
- 1 tbls fresh lemon juice
- ¼ cup frozen raspberries, thawed and mashed through a sieve
- 1 tbls greek yogurt
- 1 cup confectioners sugar plus more to thicken the glaze if needed
- Mix all ingredients in a small bowl until nice and drippy. Not too thick. You want to use this as a drizzle.
- Place into small plastic bag and cut a tiny hole in one corner.
- Drizzle over warm scones and serve.