Raspberry Scones

Whenever I have people over for coffee I feel the need to make scones.  I don't know what it is, we never ate scones growing up so maybe they feel a bit "fancy" to me or something but I love making them for other people.

Anyway, point is, I've tried just about every scone recipe out there and I've now come up with my own basic scone recipe that I can alter many different ways.  Today's alteration is adding in Raspberries!

Raspberry Scones

2 cups all purpose flour

1 cup whole wheat flour

¾ cup white sugar

5 tsp. baking powder

¾ cup of cold butter

1 cup milk

1 cup frozen or fresh raspberries

2 tsp. vanilla extract

Preheat oven to 350

Combine flours, sugar, and baking powder into a stand mixer.  Cut your butter into thin slices and add to mixer on low speed with paddle attachment.  Continue to add all the butter until the mixture resembles small pebbles.  (Alternately you can cut it in as you would any pastry crust, with a couple of knives or pastry cutter)

Add in your raspberries and give it a real quick stir then add in milk and vanilla.  Mix ONLY until just barely combined.

Split your dough in half and lightly knead until it just comes together in a ball.  It will still be very crumbly.  Roll out to about ¾ of an inch thick and then cut into 8 wedges.  Do the same with the other half of dough.  (Or you can make 8 large scones by rolling all the dough out in just one piece)

Place scones on a baking sheet (greased, with parchment paper, or a silicone mat).  At this point I like to put them in the freezer for about 10 mins or more.  Or just put them out on the deck because you know, it’s -35 degrees celcius here today.  You can skip the freezing step if you want but it really helps give them that nice fluffy pastry texture.

Bake at 350 degrees for about 20 mins or until golden brown.  Let them cool almost all the way before icing.

Icing:

For plain white icing:

1 cup icing sugar

A dash of lemon juice

Drizzle of water.

Stir all together, adding more water if it’s too thick, or more icing sugar if it’s too thin.

For Chocolate Topping:

I melted about 4 oz dark chocolate and 2 tbsp of cream in the microwave.  I did it at 30 second intervals at 30% power, stirring between until all the chocolate was melted.

I had intended to just drizzle the chocolate on top of mine but spreading seemed to work better and really, who doesn’t like a more even coating of chocolate?

I'm thinking these will get made again for Valentine's day.