What's your favorite type of berry? For me, it's raspberries. Whenever I buy them, I typically eat the entire container within 1-2 days. They're one of my favorite healthy snacks, and they're also one of my favorite things to put on top of ice cream, in my smoothies, or to eat with yogurt. But up until recently, I hadn't ever really baked with them. However, over the past two weeks, the main way I have been consuming raspberries is in the homemade scones I've been baking!
Let me start by saying I have NEVER made homemade scones before. The idea to make them actually evolved from an initial plan to make homemade lemon bread. Why was I planning to make lemon bread, you ask? A few weeks ago, John got a hankering for lemon bars and decided to make them. So we went to Aldi and picked up all of the ingredients he needed for them. The problem is, Aldi only sells lemons by-the-bulk, so then we were left with an abundance of lemons after he was done with the lemon bars. Now, I really enjoy putting a wedge of lemon in my water from time to time, but we needed another way to get rid of more of them. So, that's when I started brainstorming lemon baked-goods!
It so happened that during our grocery store run for the lemon bar ingredients, raspberries had been on sale. Not being able to pass up my favorite berries and a good deal, I grabbed a couple packages of them. While brainstorming what to do with our leftover lemons and taking inventory of what else we had in the fridge/pantry, I remembered how a few years ago I had made a raspberry-lemon bread with a lemon glaze. I remembered the bread being very good, so that was originally what I planned on making. However, that idea somehow evolved into making scones!
Since this was going to be my first attempt at making scones, I decided to do quite a bit of research. I compared many recipes I found on Pinterest, and took inventory of what ingredients I already had at home (I was trying to avoid another trip to the grocery store). After I collected what I believed to be enough "scone knowledge," with some trial and error, and a little bit of luck, I ended up with a half dozen raspberry scones! I then used one of those leftover lemons and whipped up an easy lemon glaze to drizzle on top!
I have to say, for this being my first time ever making scones, I am pretty impressed with myself. John liked them so much, he asked me to make another batch after we ran out! John helped me with the second round that I made, and after we were done he said, "that was easier than I thought it would be!" I'm not exaggerating when I say these were so incredibly easy to make, but also so incredibly good! If you're looking for an easy, yummy breakfast or dessert pastry, scroll down to to get the recipe and try these out!
3 cups all purpose flour
1/3 cup granulated sugar
1 Tbsp baking powder
1 tsp salt
3/4 cup (1 & 1/2 sticks) unsalted butter or margarin* - cold
3/4 cup preferred milk (whole, 2%, almond*, or oat* works)
1/2 tsp vanilla extract
1 cup frozen raspberries (I bought fresh, but froze them ahead of time)
1 cup powdered sugar
1 Tbsp fresh lemon juice (approximately juice from 1/2 lemon)
1/2 tsp vanilla extract
1 Tbsp milk (whole, 2%, almond*, or oat* works)
*use this ingredient to make it vegan
For the scones:
1. Preheat oven to 375° and cover a baking sheet with a non-stick silicone baking mat or parchment paper. Prepare a work space by creating a lightly-floured surface. (I sprinkled a small amount of flour on a second silicone baking mat that I had placed on the counter.)
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut butter into pieces (about 1/2 inch thick) and then add them to the dry ingredients. Use a pastry cutter to cut in butter. Cut until the mixture looks shaggy and the butter pieces are about the size of peas.
4. Gradually add milk into the mixture, stirring with a spatula as you do. Once all milk is added, switch to using your hands. As you work the dough, gradually add in the frozen raspberries. Gently kneed the dough until raspberries are spread throughout and it all holds together in one mound.
5. Transfer the dough to the lightly-floured surface. Using your hands, shape the dough into a round shape. Gently flatten the dough into a disk that is about 1 - 2 inches thick.
6. Use a sharp knife to cut the disk into 6 even wedges.
7. Transfer the wedges to the prepared baking sheet and bake for 20-30 minutes, or until the scones are golden-brown, puffy, and baked through.
Make the glaze:
In a small bowl, stir ingredients all together. Add 1-2 splashes of milk as necessary.
Allow for the scones to cool a bit before drizzling the glaze.
1. Leave the raspberries in the freezer until immediately prior to adding them into the mixture. The more frozen they are, the less delicate they are to work into the dough. As an option, you may also want to break up the raspberries into smaller pieces to spread more berry flavor throughout the scones.
2. If you do not have a pastry cutter, you can use a large fork to break up the butter pieces instead. I've also used a potato masher in the past as well! The pastry cutter does make this process a lot easier, though. I have linked a very affordable one at the bottom of this post in case you are in the market for one!
3. Store these in the refrigerator. I usually like to pop them in the microwave for a few seconds to warm and soften them up before eating!
Shop this post:
Thanks for reading!