lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, March 14, 2014

Raspberry Lemon Scones

Raspberry Lemon Scones
So I was lucky enough to spend five spectacular days in Aspen with some of my best girlfriends. C came home to watch Miss F for part of the trip, but for the rest of the time, Miss F stayed with my mom and dad. And I knew I wanted to bring a baked good of some sort as a thank you. My mom loves scones and she adores raspberries and lemon, so I adapted the blackberry lemon scone recipe from the amazing Confections of a Foodie Bride.  Miss F was a super helper with these and she was quite proud of her creation.  And my dad informed me that they enjoyed them for breakfast every day while I was gone.
Raspberry Lemon Scones

3 cups flour
1 tablespoon baking powder
1/3 cup sugar
½ teaspoon salt
1 stick chilled unsalted butter, cut into small cubes
Juice of 1 lemon
¾ to 1 ½ cups buttermilk
6 ounces fresh raspberries
1 egg
2 teaspoons water
2 tablespoons sugar

Preheat the oven to 400 degrees. Using a mixer fitted with a paddle attachment, combine flours, baking powder, sugar, and salt on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add lemon juice and ¾ cup of the buttermilk. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding a couple tablespoons at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a rectangle. Using a well-floured rolling pin, flatten dough into a rectangle about 12x8 inches. Spread half of the fresh raspberries over the long of the dough and fold the short half over onto the top of the raspberries. Press the remaining raspberries into the dough. Cut into 8 triangles. Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash and sprinkle with sugar. Place scones on a Silpat-lined baking sheet and bake for 20 to 25 minutes, or until golden brown and no longer sticky in the middle.
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1 comment:

Carol at Wild Goose Tea said...

Boy oh boy do I love scones----and so do most other folks. This is a really great juxtaposition of flavors too. Of course since my site is all about tea and food, my predisposition to be attracted to a scone recipe is pretty obvious

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