It’s been a long time since I’ve consistently posted new recipes (I guess going on college visits, taking AP tests, having a job that consumes all of my weekend, and graduating high school will leave little time for anything else), but despite the silence here on Kinsey Cooks, I’ve still been cooking and baking. Cookies for class parties, toffee for teachers, graduation puddings, potluck dishes and salads with fresh produce have been made in the past few weeks, and now that my schedule is winding down I have the time to sit down and talk about food, starting with raspberry scones.
Just in the past few weeks, raspberry prices have dropped considerably and the raspberries have grown into sweet, juicy berries that burst in your mouth. In these scones, they create jam-like pockets in the scones, eliminating the need for any accompaniment other than a smear of salted butter. Made in the British style (heavy on the eggs and kneading), these scones are light despite the considerable amount of kneading used on the dough, with scraps that can be re-rolled without creating dry hockey pucks that result from the delicate American-style scones. We had them for Mother’s Day brunch, and they were the perfect breakfast pastry: nice and tender without crumbling at the slightest touch, and indulgent enough without being too sweet or rich. Need further proof that they were delicious? Aidan ate four in quick succession.
Next time you have a lazy morning coming your way, make a batch of these and a cup of tea, then enjoy a leisurely breakfast while reading the paper.
Makes 8-10 large scones
Recipe adapted from Cook’s Illustrated
1 cup whole milk
3 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
½ teaspoon table salt
8 tablespoons (1 stick) unsalted butter, softened and cut into ½ inch pieces
1 cup fresh raspberries
- Preheat the oven to 500F and line to baking sheets with parchment paper.
- Whisk together the milk and eggs, then set aside 2 tablespoons of the mixture in a small bowl.
- In the bowl of the food processor, pulse together the flour, sugar, baking powder, and salt until combined. Add the butter and pulse until very finely incorporated and the mixture looks like fine meal—about 20 pulses.
- Add the large portion of the milk mixture and pulse until the dough just begins to form around the bland. Transfer the dough to a very well-floured counter and gather it into a ball. Knead the dough until it is smooth and free of cracks, about 25 times. Split the dough into 2 halves and pat each half into a six inch round. Place the raspberries on the top of one dough round, then place the other dough round on top, creating a raspberry sandwich on scone dough. Pat the dough out into a 10 inch round. Cut out scones using a well-floured 3 inch round cutter. Gently gather the scraps of remaining dough and knead them together, then pat out into a round ¾ inch thick, then cut out the remaining scones from the second round. Place the cut out scones on the prepared baking sheets, leaving 3-4 inches between each scone.
- Brush the tops of the scones with the reserved milk and egg mixture. Reduce the oven temperature to 425 F and bake the scones until golden brown, 10-12 minutes. Rotate the scones halfway through baking to ensure even cooking. Transfer the scones to a wire rack and let cool for 10 minutes before serving.