This is the time of year where I love stockpiling berries. Raspberries are ridiculously affordable at my local grocery store and I end up buying more than I know what to do with. But regardless of which berries are in season and on sale, one of my favorite ways to use them is in scones. In this case, Raspberry Lemon Scones were an obvious choice. Sweet raspberries play off the fresh lemon zest in a dough full of heavy cream and butter. Every now and then, this is a delicious and indulgent way to have breakfast…
This is my go-to scone recipe of choice and can easily be substituted with any fresh fruit. It works particularly well with fresh berries. These scones bake up moist and requires no additional butter or jam to enjoy. Everything’s baked right in! The hardest part is allowing these scones to rest for 10 minutes to cool and helps to set up keep it’s shape. If you eat them too soon, they’ll just crumble… so patience is definitely needed!
recipe adapted from Cooks Illustrated
2 cups unbleached all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
1 cup heavy cream
1 1/2 teaspoon grated fresh lemon zest
1/2 cup fresh raspberries
1 tablespoon heavy cream
raw sugar for sprinkling
Adjust an oven rack to the middle position and heat the oven to 425 degrees.
Place the flour, baking powder, sugar, and salt in a large bowl or the work bowl of a food processor fitted with the metal blade. Whisk together t process with six 1-second pulses.
If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.
If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. (Add the zest (& cranberries) and quickly mix in or pulse one more time.) Transfer the dough to a large bowl.
Stir in the heavy cream (& blueberries if using) with a rubber spatula or fork until the dough begins to form, about 30 seconds.
Transfer the dough and all dry flour bits to a countertop and knead dough by hand just until it comes together unto a rough, slightly sticky ball, 5 to 10 seconds.
Press the dough into an 8 inch cake pan, then turn the dough out onto a lightly floured work surface.
With a sharp knife, cut the dough into 8 wedges. Place the wedges on an ungreased baking sheet.
Brush the tops of the scones with 1 tablespoon heavy cream and then sprinkle them with 1 tablespoon sugar just before baking.
Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.
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