Raspberry Walnut SconesPosted: May 13, 2011
I wanted to surprise Susi one Sunday morning, and whipped these up just because we had leftover raspberries that were calling to me. I looked at a recipe, but changed all the quantities, because I didn’t have cream (just use one more egg), and I wanted to use a whole stick of butter. Makes 18 medium sized scones.
Preheat oven to 375. Line 2 cookie sheets with parchment paper.
2 ½ cups all purpose flour
¼ cup sugar plus 2 tbsp for dusting
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 stick (8 tbsp) butter, ice cold, diced into cubes
½ cup milk (you can use cream for even richer texture) plus 2 tbsp for brushing
1 tbsp orange zest
1 tbsp vanilla
¾ cup fresh raspberries, tossed in 1 tbsp flour
¾ cup walnuts, coarsely chopped
In bowl of food processor, add flour, sugar, baking powder, baking soda, salt, and pulse until blended. Add butter (make sure it is cold) and pulse in bursts until butter is distributed. Whisk eggs, milk, vanilla, zest just to mix, and add to flour / butter mixture. Pulse until dough just comes together in a lump. Don’t overwork it.
Turn dough into bowl and gently fold in raspberries and walnuts. The raspberries will break up – don’t worry about it – the flavor and color will be great!
Turn out dough onto lightly floured board, and knead gently about 6 times (fold and refold, adding flour if needed to get just barely dry surface). Form into 10 inch square (will be about ¾” thick) Cut into 3 rows, then 3 rows the other way, making 9 squares. Cut each square on diagonal to get 18 triangles. You can use a round cutter if you prefer, but you will have to reform the dough.
Place on cookie sheets. Brush with milk or cream. Dust with sugar.
Bake at 375 for 13-15 minutes. Watch carefully – get them to just turn golden, but not too brown.
Served with salted butter.