Monday, January 13, 2014
Oh how I love thee, raspberry scones. What's not to love?! Soft, flakey, sweet, fruity goodness. I've made these are couple of times now and they never seem to last long. In fact the last time I made them they went so quickly I didn't even get a picture of them ;) I've mentioned before that I absolutely love America's Test Kitchen. I love to peruse their cookbooks and love to watch the show on Saturday mornings on PBS. Watching the show and reading the cookbooks inspires me to create delicious food in the kitchen for my family and the ones I love. I really don't need much more than that to feel happy and satisfied. The way to my heart...is certainly through food!! Raspberry Scones From America's Test Kitchen Makes 8 larger scones Ingredients: 8 TBS unsalted butter, frozen 1 1/2 cups frozen blueberries 1/2 cup milk 1/2 cup sour cream 2 cups all-purpose flour 1/2 cup sugar 2 tsp baking powder 1 tsp fresh lemon zest 1/2 tsp salt 1/4 tsp baking soda Directions: Preheat oven to 425 F. Line a baking sheet with a silicone baking mat or parchment paper. Grate the butter and set aside in the freezer. In a small bowl, whisk the milk and sour cream together. Refrigerate until needed. In a large bowl, whisk the flour, sugar, baking powder, lemon zest, salt, and baking soda. Add the frozen, gated butter and mix until butter is coated with flour mixture. Fold in the cold milk/sour cream mixture until just until combined. Turn the dough and any floury bits on a well floured counter-top. Flour your hands and the dough and gently knead 6-8 times. The dough will be quite sticky and should just barely form a raggedy ball. Roll dough out in a 12 inch(or so) square, using additional flour to prevent sticking if needed. Fold the top and chill the dough in the freezer for about 5 minutes. Roll the chilled dough onto a well floured countered top and form into a 12 inch square. Sprinkle the frozen blueberries evenly over the whole surface. Fold the sides of the dough to form a 4 inch square. Loosen the dough with a bench scraper. Roll the dough in a log. Turn the seam side down and press down on the log to form a 12x4 inch rectangle. With a floured knife, cut the dough in 4 small rectangles. Cut each rectangle into 4 triangles. Place the scones on the prepared baking sheet. Brush with melted butter and sprinkle with sugar, if desired. Bake for 18-25 minutes or until light golden brown. Cool 10 minutes before serving.