August 9, 2010

Fast Raspberry Scones

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After such a lovely weekend, Monday morning could have felt like a major bummer. But the truth is, I’m still feeling glowingly lucky to have the funnest, greatest friends, to have danced with them in a driveway in Iowa and celebrated love, to have gone midnight swimming, and to have slept in a giant California King-sized bed. “It’s really great to know people for a long time,” I said to Katie while we were dancing to Michael Jackson. “It’s the best,” she said.

And then I spent this morning looking at Meg’s blog, which always makes me feel really happy. And I drank my coffee. And thought about adventure, and which one we should take next. You know that feeling, when you just want to set out for somewhere new, hop in a car, or start from scratch somewhere new? How do you scratch that itch?

And I thought about these scones that I made last week, which were truly quick and studded with lusciously ripe raspberries.

All in all, not a bad way to start the week.

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Fast Raspberry Scones
from Everyday Food
Makes 20

2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)

Preheat oven to 400 degrees. In a food processor, pulse together flour, 1/4 cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature. (Store in an airtight container, up to 1 day.)

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Comments

  • Samantha Angela @ Bikini Birthday: Oooh I’ll have to try this with blueberries. I just picked 5 lb of blueberries. Ah I love summer :D 3 years ago

  • Cadi: Sounds like you had a delightful weekend with great friends, having that still-buzzing feeling a day or two later is always a great reminder of the fun you had and makes you want it again soon..

    And thanks for the scone recipe, I think this is going to make it into the baking rotation this week, maybe subbing on some whole wheat flour for the white flour so I can pretend they’re more healthy. ;) 3 years ago

  • Anne: Oh, these look perfect for my friend’s birthday this weekend. love love raspberries and have not eaten them enough this year. Peaches, however, have been eaten with abandon!3 years ago

  • Jessica: Looks so yummy! Thanks!3 years ago

  • Samantha, Yum, blueberries sound like a great sub.

    Cadi, I thought about subbing some whole wheat flour in, but then I thought, “screw it.” I did like they’re not too sweet, though.

    Anne, I have the opposite problem. Not enough peaches! I’ve been waiting for them to look perfect, and I think the time in nigh!

    Jessica, You’re so welcome!3 years ago

  • meg duerksen: so glad i can make you happy. :)
    i don’t think i have been here before…..it’s BEAUTIFUL!
    i love friends like the ones you are talking about.
    they make life so much better.3 years ago

  • Oh yay, Meg! So glad you came back. And if you like my blog half as much as I like yours, I’m honored.3 years ago

  • Alisa: This looks so beautiful, as beautiful as your site. It’s my first visit here and I love what you have here.3 years ago

  • Rachael: made these for my co-workers and they were a big hit! The batter was also really messy and fun to play with. thanks!3 years ago

  • So glad you liked them, Rachael! Folding in the raspberries is my favorite part.3 years ago

  • Katie @ cakes, tea and dreams: I just saw this a couple of days ago. They’re in the oven now, and I can’t WAIT to taste them. Thanks for another fabulous recipe, Sarah!3 years ago

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It's the soul's duty to be loyal to its own desires. It must abandon itself to its master passion.
- Rebecca West