Back to baking this week because that is my one true love. I think the biggest reason I don’t have my cooking recipes on the blog is because when I cook, I never, ever measure things. I honestly just throw things together and hope it works out. Which, fortunately for me and those eating it, it usually does. I just never think to measure what I’m putting in.
What ya gonna do?
Ironically, what I love most about baking is how precise it is. Too much or too little of something can seriously throw the whole thing off and I love measuring out flour, sugar, eggs, and butter. Call me crazy but there’s something therapeutic about the measuring in baking that I don’t find when I’m measuring when I’m cooking.
I know, I’m strange. It’s fine. You still love me, right?
Good.
Anyway, we’re back to baking this week with these raspberry lemon scones. I LOVE scones and I recently made some raspberry lemon macarons (which I need to remake so I can photograph for the blog), so it just made sense to put those same ingredients/flavours into scones.
My one complaint with raspberries in baking like this over some other fruits is that they basically go all mushy when you’re adding them in. It’s fine though because what is a kitchen without a little mess? It’s not a successful baking day if I don’t end up with something in my hair. And the mushy raspberries add fun little streaks to the dough too!
Raspberries and lemon are an ideal summer combination. You’ll probably be seeing it a few more times on here over the next couple of months. Beyond the macarons I’ve got a couple of other ideas for it.
These scones are soft, fresh, and full of both raspberry and lemon flavours. Neither one overpowers the other; they work so, so well together. Grab your measuring cups and spoons and start baking!
Raspberry Lemon Scones
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. unsalted butter, cold and cut into cubes
- 1 egg
- 3/4 cup milk
- 1 cup raspberries
- 3 tbsp. heavy whipping cream
Directions
- Step 1 Preheat oven to 400°F.
- Step 2 Mix together flour, sugar, baking powder, baking soda and salt. Cut in the butter until the butter is in pea-size pieces.
- Step 3 Whisk together the egg and milk. Add to the flour mixture and stir to create a dough.
- Step 4 Turn out onto a floured countertop and knead for about 30 seconds. Gently fold in the raspberries. Pat dough into a circle and cut into 6-8 triangles.
- Step 5 Place on a parchment lined baking sheet and brush with the heavy whipping cream. Bake for 15-20 minutes, then transfer to a wire rack to cool.
