Tuesday, November 07, 2017
Fresh Raspberry Scones
I got this recipe on Not Without Salt, though Ashley Rodriguez adapted from her book, Date Night In. I love scones, even if it seems to me that no one can agree on what a proper scone should be! These are made with fresh raspberries, and the dough is easy to work with in the sense that you can make it in the food processor (as I do), in the stand mixer, or by hand – though it is sticky to work with. I made them vegan by using Earth Balance sticks and coconut milk (instead of the butter and cream, respectively). The dough spread a bit once it was in the oven, and the edges were a bit burnt, but they were delicious. I really enjoyed these!
2 cups (270 g.) all-purpose flour
1 tsp. kosher salt
1 Tbsp. baking powder
3 Tbsp. granulated sugar
½ vanilla bean, seeds scraped (optional; I used vanilla bean paste, with the wet ingredients)
½ cup unsalted butter or margarine, diced into ½-inch cubes, chilled
1 cup plus 2 Tbsp. lactose-free cream or coconut milk, divided
1 to 1 ½ cups fresh raspberries
3 Tbsp. turbinado or granulated sugar
In the bowl of a food processor, combine the flour, salt, baking powder, granulated sugar, and vanilla bean seeds, if using. Pulse a few times to combine and break up any clumps.
Add the butter, scattering it over the flour. Pulse 15 times to break up the butter. The mixture will look sandy, with some larger pieces of butter throughout.
Pour 1 cup of cream over the dough and pulse an additional 20 times. Add the raspberries and pulse just a couple more times to combine. The dough will look crumbly and dry.
Dump the dough onto a lightly floured work surface and use the palm of your hand to work the dough just until it holds together. You don’t want to overwork the dough, as this can make it tough. Gather the dough together into a 6- to 8-inch round (for making wedge-shaped scones) or a rectangle (for cutting out round biscuits).
Use a brush or your fingers to spread the remaining 2 tablespoons of cream in an even layer on top. Sprinkle the extra sugar on top of the cream. Chill the dough for 30 minutes.
Preheat the oven to 400 °F. Line a baking sheet with parchment paper or a silpat.
Cut the dough into the desired shapes and then place them on the baking sheet. Bake for 20 to 25 minutes, or until deep golden along the edges.
Cool to room temperature on a wire rack. These are best served the day they are baked, but they freeze well, too.