Thursday, May 9, 2013

Raspberry Almond Scones

Ages ago, when I used to post on this blog, I'm pretty sure I shared with you my love of breakfast. So after a long "sleep," what better way to start blogging again than with a breakfast post!
Have you ever made scones? It's become the thing I make for family or when we have visitors or when I need help getting out of bed in the morning. Not only do they taste scrumptious, they don't need that much time in the oven, which means you can eat them that much sooner.

Raspberry Almond Scones
recipe adapted from Joy of Baking

1 cup all purpose flour
1 cup whole wheat flour
1/4 cup granulated white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter
2/3 cup buttermilk
1/2 tsp almond extract
1 cup frozen raspberries
1 egg and 1 Tbsp buttermilk (for brushing the tops)

Preheat the oven to 400 degrees.
Cut the butter into small pieces and put in the freezer.
Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
Take the butter out of the freezer and, with your hands or a pastry cutter, cut the butter into the flour mixture. You should end up with pieces of butter throughout the flour mixture, no bigger than a pea.
Pour the buttermilk and almond extract into the flour/butter mixture and stir lightly until the liquid is pretty much incorporated (you don't want to over stir - the small pieces of butter should still be visible and there will be some flour not yet 'wet').
Fold in the frozen raspberries.
Empty the dough onto a light floured surface and knead 6-8 times. Again, you don't want to over do this step. Fold one half of the dough onto itself and press down lightly. Rotate 90 degrees and repeat. This should help the flour to become completely incorporated.
Form a circle out of the dough and pat down lightly so the circle is 1 1/2 inches thick.
Cut the dough into 8 triangles.
Place scones on a cookie sheet lined with parchment paper.
Whisk the egg and extra buttermilk with a fork in a small bowl and spread on top of the scones using a pastry brush.
Bake the scones at 400 degrees for 15-20 minutes.

If you happen to have leftovers, send them my way, or store them in a tupperware or ziploc bag and keep in the fridge. You can always warm them up in the oven again the next day. They also freeze well in a ziploc bag.

Part of the reason I love this scone recipe is because you can get creative with what you put in. I feel like I say this a lot, but choose what you like and experiment. If you want blueberries and orange zest in there, go for it! You're a chocolate fan? Do it! Chocolate raspberry, ooh, I might have to do that one sometime soon! Depending on what you decide, you may want to replace the almond extract with 1 tsp vanilla extract.