ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Saturday, July 10, 2010

Fresh Raspberry Scones

I admit, I don't always like scones. I like the idea of them. But the reality is too often a dry, crumbly disappointment, and I just think, "Why am I wasting my calories on this?" But when I saw this recipe for quick-and-easy scones full of fresh raspberries, I thought, "How bad can they be; in fact, they'll probably be good."

Yay for my daring spirit because these turned out to be really good. And easy - always a plus. They are neither dry nor crumbly (unless you let them sit around for a few days.) They are slightly sweet, light and tender with a massive raspberry punch throughout. Gorgeous, too, as you can see. We cooked these up for afternoon snack, though I wasn't sure how the girls would take them, not being as sweet as a cake or cookie. But they loved them and had a few each, then finished them off for breakfast. Man, I love love love the ingredients of summer!Fresh Raspberry Scones
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 T sugar
1 T baking powder
3/4 tsp coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 oz.)

1. Preheat oven to 400. In a food processor, pulse together flour, 1/4 cup sugar, baking powder and salt. Add butter and pulse until pea-sized pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

2. Transfer dough to a lightly floured surface and sprinkle raspberries on top. Knead three times to fold in raspberries. Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 T sugar (coarse/turbinado sugar if you have it.)

3. Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature. (Store in an airtight container up to 1 day.)

Recipe from Everyday Food, May 2010


Sarah said...

I was 'blog surfing' when I came across your blog. You make fantastic stuff! I'm particularly interested in making the curried banana cake! Mmm.

As for these raspberry scones, they look delicious! Thanks for sharing.x

Maren said...

I'm all over this. How many did it make? Yum.

Disco Mom said...

Makes about 10-12, depending on how you cut them.

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