Fresh raspberry scones
September 20, 2010 § 2 Comments
Scones are one of my favorite breakfast treats to bake on weekend mornings. They aren’t too challenging to make, even if you still aren’t quite awake, and most of the ingredients will already be in your pantry and fridge. Even better, you can put just about anything in them, satisfying your every whim. This Saturday, I tried some fresh raspberry scones with a hint of lime. I also tried out a new scone recipe, which I adapted from Baking Illustrated, compiled by the trusty authors of Cook’s Illustrated. Here it is:
- 2 cups all-purpose flour
- 1 tblsp baking powder
- 3 tblsp sugar
- 1/2 tsp salt
- 5 tblsp unsalted butter (cold, cut into 1/4 in cubes)
- 3/4 cup fresh raspberries
- lime zest
- 1 cup half-and-half**
1. Heat oven to 425 degrees.
2. Whisk together flour, baking powder, sugar and salt in a large bowl.
3. Cut the butter into the mixture using a pastry blender (my preferred method, but you can also use two knives or a food processor), until the mixture resembles coarse crumbs.
4. Add the raspberries and zest of one lime and mix gently with a fork.
5. Add the half-and-half and mix with a fork until dough begins to form.
7. Cut in to wedges using a dough scraper or sharp knife.
8. Place on to a baking sheet (with parchment paper or silpat). Brush with half-and-half and sprinkle with granulated sugar. Zest more lime over scones if desired.
9. Bake in middle rack at 425 degrees for 12-15 minutes, or until scones are light brown on top. Cool for 10 minutes on a cooling rack before consuming.
**I normally would have used heavy cream, but we were out. And, honestly, I couldn’t taste the difference. So half-and-half might be a lighter way to go.
Notes on these scones: I really enjoyed the raspberry and lime combination, and the texture of the scones was great– not very dense, but still rich and buttery.
Although not very professional looking, I really liked the craggy, nook-and-cranny look and feel of these scones. I found the dough to be very sticky, so it was quite difficult to mold in to a neat disk, and also to transfer the wedges to the baking sheet, which most-definitely contributed to their mis-shapenness.
My usual scone recipe is essentially the same except it has 6 tblsps of butter, 2/3 cup of cream (or half-and-half), and 5 tablespoons of sugar. Amazingly, I did not miss the extra butter or sugar of my other recipe. I might need to play around with the amount of liquid in the recipe though, as the additional 1/3 cup in the new recipe probably contributed to the dough being more difficult to handle.