September 16, 2013

Raspberry Scones

Unlike many of the scone recipes on my blog and elsewhere, this is actually a fairly healthy scone. And still a tasty one. It's not nearly as sweet as some scones, which makes it the perfect accompaniment to a mug of tea (which is compleley necessary when your littlest one is up for a 2 a.m. feeding and then up again from before 4 until 4:30ish and your other little one is up for good at 5 a.m.). Enough rambling.

These are a worth repeating. And the recipe from A Farm Girl's Dabbles was forgiving enough to handle me not properly following the mixing instructions despite knowing better. (See above lack of sleep.) Here's my slight variation on the original recipe.

Raspberry Scones
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 Tbsp. cold, unsalted butter, cut into 1/2-inch pieces
3/4 cup fresh raspberries
1/2 cup buttermilk
1 large egg, lightly beaten
2 Tbsp. vanilla sugar

Preheat oven to 425°. Line a baking sheet with parchment paper and set aside. In a bowl, stir together flours, baking powder, salt and sugar.

With a rigid pastry blender, cut in butter until mixture resembles a coarse meal with larger pea size pieces. Add raspberries, and fold gently to coat. Make a well in the center, and then add buttermilk and egg. Stir just until combined, taking care to not over mix. The dough will be very soft.

Put a bit of flour in a bowl, and coat your hands. Knead the dough 2 or 3 times, right in the bowl, coating your hands with additional flour as needed. The dough will be very loose. Using a 1/4 cup measuring cup, scoop scones to prepared pan, dividing into 8 equal portions. It works best to slightly compress the dough into the scoop using the side of the bowl, so the dough is compact.

Sprinkle the tops of the scones with vanilla sugar. Bake until scones are golden brown, about 13 minutes. Let cool on pan for 5 minutes, and then remove to a wire rack. Serve slightly warm or at room temperature. Makes 8 scones.

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