Tender scones bursting with ripe raspberries and hints of lemon, and sprinkled with sugar.
Sorry, I’ve been a little quiet this week.
I’ve spent the past few days buried under a pile of tissues and blankets, struck by what I believe is the flu. It kept me completely, frustratingly couch-bound throughout the whole weekend and still has me lagging and coughing and speaking in a much-too-deep, unrecognizable man-voice (does that happen to anyone else when they get sick? It’s pretty bad).
So though I tried to make something for this week, between the aches and the chills and the temporary loss of taste due to a stuffed up nose, recipe testing and re-testing has been put on hold until this upcoming weekend.
But I still have something for you.
While I couldn’t make anything new because 1) my energy level is about negative 500, though the chills and aches have subsided, and 2) My sense of taste has been severely compromised (I tried to muddle through making spicy margaritas in preparation for Cinco de Mayo, only to have Zach tell me they tasted like blended jalapenos…), I still wanted to have something for you this week.
So, I re-did an old recipe from the archives, my sister Jaclyn’s favorite: Raspberry Scones. This recipe was in dire need of re-photographing, and it has been made and re-made so many times that I didn’t have to worry about changing up the recipe, or trusting my sense of taste to judge their quality (though the tasting abilities I have left were big fans of the final product).
These scones are buttery, slightly sweet, and absolutely bursting with tangy berries. Best enjoyed warm, they are tender and fluffy and the perfect bright, cheery treat for getting you through the day… or the last stages of the flu.
Enjoy, and I’ll see you with a new recipe on Monday.
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 4 ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cups cold butter (frozen is better if you will be grating it, or at least pop it in the freezer for 5-10 minutes before grating)
- 2 large eggs
- ¾ cup + 2 Tablespoons heavy cream divided
- ½ teaspoon almond extract
- ½ teaspoon lemon extract Or zest of one lemon
- 1 cup frozen raspberries
- Preheat oven to 375F
- Combine flour, sugar, baking powder and salt in large bowl. Cut in cold butter with a pastry cutter or, preferably, use a box grater to grate in the butter and then cut in with a pastry cutter, and combine until mixture resembles coarse crumbles.
- In a separate bowl, whisk together eggs, ¾ cup heavy cream, lemon zest or extract and almond extract.
- Add wet ingredients into dry and combine until dough is just moist.*
- Transfer dough to clean, lightly floured surface. Add your frozen raspberries and fold in berries by hand.
- Flatten dough out until it is ¾" thick.
- Use a 2 ½" wide biscuit cutter or the rim of a small glass to cut out 16 scones.
- Transfer scones to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream. Sprinkle tops with granulated sugar (preferably coarse sugar, but regular will work, too).
- Bake at 375F for 15-18 minutes.
- Allow scones to cool a bit before eating, but these are best when eaten warm.
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