Monday, September 17, 2012

Raspberry Cream Scones

I have been waiting to post this recipe for a long time! It is one of the best things I have ever made! I love scones, and finally found a recipe I love! Yes, I have already posted a recipe for mini scones, but this recipe is much better! And you can really cut them into any size! I also love sharing recipes out of cookbooks, since they aren't so readily available on the internet for everyone to use! I recommend dipping them into whipped cream! Or putting jelly on them, or butter, or if you're really authentic and English-like, you can somehow find or make clotted cream! Which I have yet to do! These definitely aren't gluten-free, so Tad won't be having any of them, but I actually made these and took these pics during the summer, so he did get to have some!

Raspberry Cream Scones
The Earthbound Farm Organic Cookbook
Food to Live By
Myra Goodman

2 cups unbleached all-purpose flour
1/3 cup sugar, plus 2 tablespoons for topping
1 tablespoon baking powder
2 teaspoons grated lemon zest
1/4 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
1/2 cup heavy (whipping) cream, plus 2 tablespoons for the glaze
1 teaspoon pure almond extract
3/4 cup (from 1 half-pint) fresh raspberries or frozen (unthawed) unsweetened raspberries

1. Position a rack in the center of the oven and preheat the oven to 400 degrees. Lightly butter a baking sheet or line it with parchment paper.
2. Place the flour, 1/3 cup of sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, 2 knives, or your fingers, blend the butter into the mixture until it is crumbly and well combined.
3. Place the egg, cream, and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do not overmix the dough or the scones will be tough.
4. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 1/2 inches thick. Cut the dough with a knife into 6 pie-shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 tablespoons of cream and sprinkle them with the remaining 2 tablespoons of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 to 20 minutes.
7. Place the baking sheet on a wire rack and let the scones cool for about 10 minutes. Serve the scones warm or at room temperature. The scones taste best the day they are made but, if necessary, they can be stored in an airtight container for up to 2 days. Reheat them in a microwave for about 10 seconds or in a preheated 350 degree oven for 5 to 10 minutes.

Cookbook suggestions: You can substitute 2/3 cup of any kind of fruit or nuts for the raspberries. You can use fresh blueberries, strawberries, chopped nuts, dried fruits like apricots, cranberries, or cherries, and you can also substitute vanilla extract for the almond, or orange zest for the lemon zest!!  And they also freeze well! So you can freeze the dough, transfer them to an airtight bag or container, and thaw them overnight on a baking sheet before you want to serve them, and glaze them right before you put them in the oven! Ah, possibilities!!

You will seriously drool over these scones! These are perfect for a brunch, shower, or having your friends over for tea!  Or in my case, coffee!

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