August 17, 2009

Blog Hop: Raspberry Scones

“Comfort me with apples (raspberries!): for I am sick of love.”
The Song of Solomon 2:5

2 cups unbleached, all-purpose flour
1/3 cup sugar, plus 2 tablespoons for the topping
1 tablespoon of baking powder
2 teaspoons of lemon zest
1/4 teaspoon salt
1/2 stick of unsalted butter, cut into bits and chilled
1 large egg
1/2 cup whipping cream + 2 tablespoons for the glaze
1 teaspoon pure almond extract (I use a little less, like 1/2 tsp. I find almond ext to be very strong!)
1 cup fresh, unsweetened raspberries

Position the rack in the center of the oven and preheat to 400 degrees. Lightly butter a baking sheet, or line with parchment paper. Place the flour, 1/3 cup of sugar, baking powder, lemon zest, and salt in a large bowl and whisk well. Add the chilled butter. Using your fingers (or a pastry blender, but I don't know many people who actually have one!) blend the butter into the mixture until it is crumbly and well combined. Then place the egg, cream, and extract into a separate bowl and whisk to combine. Add the egg mix to the flour mix to combine. GENTLY fold in the raspberries. Don't overmix the dough or your scones will be tough.

Turn out the dough onto a lightly floured surface and pat into a disk about 1 1/2 inches thick. Cut dough into 6 equal pie shaped wedges, and place on the prepared baking sheet. Brush the scones with remaining cream, and sprinkle with remaining sugar.

Bake the scones until they are golden brown, and firm to touch... about 15 or 20 minutes. Let cool for at least 10 minutes before serving!

These are DELICIOUS, and are an EarthBound Farms recipe.