Raspberries were on sale here last week so I bought a double pack to add to my Raisin Bran. Unfortunately, the weather changed about the same time and for me Raisin Bran is a summer breakfast. This weather deserves oatmeal with raisins and brown sugar… or perhaps some delicious raspberry dropped scones.
Don’t over mix the dough. If necessary add a tablespoon or two of water to make the dough stick together when trying to make a doughball, which is a snowball made of dough.
These scones are basically a free-form biscuit made by forming the dough into six or seven 200g balls, (each about the size of a small fist) placing on a parchment lined baking sheet and flattening to about an inch thick.
Raspberry Drop Scones
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/3 cup sugar
• Zest of 1 small lemon (I used a small mandarin orange)
• 1/2 cup unsalted butter, chilled and cut into cubes
• 150-175g fresh raspberries
• 1 cup heavy cream
• Coarse or turbinado sugar for topping
- Preheat oven to 400. Line a baking sheet with parchment paper.
- In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
- Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
- Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
- Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
- Spoon the dough into 12 equally-sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
- Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
- Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.